Vegan Bhature
Fluffy, golden, and irresistibly soft, Vegan Bhature is the plant-based twist on the classic North Indian fried bread, perfect for pairing with rich chole or curries. This recipe swaps out traditional dairy ingredients for vegan yogurt, maintaining the authentic taste and texture while catering to a vegan lifestyle. Made with a combination of all-purpose flour and semolina for a lightly crisp exterior, the dough is leavened with baking powder and rested to ensure a beautifully airy interior. Each bhatura is deep-fried to perfection, puffing up into a light, pillowy bread with a subtle tangy flavor. Serve these freshly fried delights as part of a comforting Indian feast, and savor their melt-in-your-mouth deliciousness. Perfect for vegan foodies and traditionalists alike, this recipe is a must-try for your next indulgent meal!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons semolina (sooji)
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 cup vegan yogurt
- 0.5 cup lukewarm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil
- 4 cups vegetable oil (for deep frying)
Instructions
In a large mixing bowl, sift together the all-purpose flour, semolina, baking powder, and baking soda.
Add the salt and sugar to the dry ingredients and mix well.
Make a well in the center of the flour mixture and add the vegan yogurt and 2 tablespoons of oil.
Gradually add the lukewarm water while mixing with your hand or a spatula until a soft dough forms. You may need a little more or less water, so add gradually.
Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Lightly oil another bowl or the same one and place the dough inside. Cover it with a damp cloth or plastic wrap.
Allow the dough to rest in a warm place for about 1 hour to rise.
After the dough has rested, gently knead it again for 1 minute and divide it into 8 equal portions. Roll each portion into a ball.
Heat vegetable oil in a deep frying pan or wok on medium heat.
On a lightly floured surface, use a rolling pin to roll each dough ball into a circle about 6 inches in diameter.
Ensure the oil is hot (you can test by placing a small piece of dough in the oil, it should sizzle and rise to the top immediately).
Carefully place one bhatura into the hot oil. Fry gently pressing down with a slotted spoon until it puffs up. Flip and cook the other side till golden brown.
Remove the bhatura with a slotted spoon and drain on paper towels.
Repeat with the remaining dough balls.
Serve hot with chole or your choice of curry.
Nutrition Facts
Calories |
9668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 980.0 g | 1256% | |
| Saturated Fat | 135.1 g | 676% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.2 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 409 mg | 9% | |
*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.
