Gluten-Free Bhature
Elevate your Indian cooking repertoire with this delicious and fluffy **Gluten-Free Bhature** recipe, perfect for pairing with spicy chole or hearty curries. Crafted without traditional wheat flour, this recipe uses a blend of gluten-free all-purpose flour, tapioca flour, and xanthan gum to achieve the signature soft and puffed texture of classic bhature while remaining entirely gluten-free. The dough is enriched with yogurt and gently kneaded for a smooth finish, then rolled and deep-fried to golden perfection. Quick to prepare and irresistibly light, these bhature are sure to impress both gluten-free eaters and lovers of Indian cuisine alike. Make them fresh at home within 50 minutes and savor their pillowy texture with a burst of authentic flavors! Perfect for special occasions or indulgent weeknight dinners.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Tapioca flour
- 1 teaspoon Baking powder
- 1 teaspoon Xanthan gum
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.75 cup Yogurt (dairy or non-dairy)
- 0.5 cup Warm water
- 2 tablespoons Vegetable oil
- 1 liter Oil for frying
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, tapioca flour, baking powder, xanthan gum, sugar, and salt.
Add yogurt and warm water to the dry ingredients and mix well until the dough begins to form.
Add the vegetable oil to the dough and knead it gently to create a smooth and pliable dough. If the dough feels too dry, you can add additional water, a tablespoon at a time.
Cover the dough with a damp cloth and let it rest for about 10 minutes. This helps the flours absorb the moisture better.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
On a gluten-free floured surface, roll out each ball into a disc about 6 inches in diameter. Make sure they are evenly rolled.
Heat the oil in a deep frying pan over medium-high heat. To test if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface quickly, the oil is ready.
Carefully slide one rolled bhature into the hot oil. It should puff up and float to the surface. Use a slotted spoon to gently press it down a bit to help it puff evenly.
Fry until both sides are golden brown, turning once. This should take about 1 to 2 minutes per bhature.
Remove the fried bhature from the oil and drain on paper towels to remove excess oil.
Repeat the frying process with the remaining rolled discs.
Serve hot with your favorite chole (chickpea curry) or any other curry of choice.
Nutrition Facts
Calories |
9370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 952.6 g | 1221% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 30.0 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 372 mg | 29% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
