Low Sodium Bhature
Experience the irresistible magic of homemade **Low Sodium Bhature**, a healthier twist on the classic Indian fried bread. Crafted with a blend of all-purpose and whole wheat flour, this recipe eliminates traditional high-sodium ingredients while preserving the fluffiness and golden perfection that make bhature so beloved. A combination of unsalted yogurt, olive oil, and a light leavening from baking powder and soda ensures a soft, airy texture, perfect for pairing with spicy curries or tangy chickpea masala. Resting the dough for a couple of hours enhances its lightness, and careful frying delivers a delightfully puffed bread with minimal effort. Whether you're watching your sodium intake or simply exploring wholesome alternatives, this low sodium bhature recipe invites you to indulge guilt-free in a staple of Indian cuisine.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.75 cup Plain yogurt (unsalted)
- 2 tablespoons Olive oil
- 1 tablespoon Sugar
- 0.5 cup Water
- 2 cups Oil for deep frying
Instructions
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, and baking soda.
Add yogurt, olive oil, and sugar to the flour mixture. Mix well until the mix appears crumbly.
Slowly add water, kneading the mixture into a smooth dough. The dough should be soft and pliable.
Cover the dough with a damp cloth and let it rest for about 1.5 to 2 hours. This resting time is crucial for the dough to become light and airy.
After resting, knead the dough once again for a minute.
Divide the dough into equal portions (about 8 pieces) and roll each portion into a ball.
Heat oil in a large, deep skillet on medium-high heat.
While the oil is heating, roll each dough ball into a circle of about 6-7 inches in diameter using a rolling pin. Do not apply too much pressure to maintain fluffiness.
Once the oil is hot, carefully slide one rolled bhature into the oil. Fry until the bhature puffs up and turns golden brown on both sides. Use a slotted spoon to gently press and flip, ensuring even cooking.
Remove the cooked bhature and place it on a paper towel to drain excess oil.
Repeat the rolling and frying process for the remaining dough balls.
Serve the low sodium bhature hot with your favorite curry or chickpea dish.
Nutrition Facts
Calories |
5672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.5 g | 654% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 247.7 g | 90% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 776 mg | 17% | |
*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.
