description Bhatura Overview
Bhatura is a soft, puffy, deep-fried leavened flatbread originating from the North Indian subcontinent. It is made from a wheat flour dough that is typically fermented with yogurt, giving it a chewy and aerated texture. The dough is rolled into circular shapes and deep-fried until it inflates. Bhatura is commonly consumed as part of chole bhature, a popular dish where the fried bread is served alongside a spicy chickpea curry.
insights Ranking position
Bhatura ranks #39 of 142 in the Flatbread ranking, behind Pissaladière, ahead of Taboon Bread.
help Bhatura FAQ
What makes bhatura fluffy and different from a standard puri?
While both are deep-fried breads, bhatura is made from a leavened dough utilizing all-purpose flour (maida), yogurt, and a leavening agent like baking powder or yeast. Puri, on the other hand, is made from unleavened whole wheat flour and fries up much smaller and denser.
What is chole bhature and when is it traditionally eaten?
Chole bhature is a hugely popular North Indian street food combination consisting of bhatura served with chole, a spicy and tangy chickpea curry. It is often eaten as a heavy weekend breakfast or a celebratory lunch, especially in Punjab and Delhi.
Can I bake bhatura instead of deep-frying it?
No, baking bhatura will essentially turn it into a naan or tandoori roti, as it requires the intense, surrounding heat of hot oil to rapidly expand the leavened dough. Deep-frying causes the dough to puff up instantly, creating its signature airy, chewy, and slightly crispy texture.
What ingredients are used to ferment traditional bhatura dough?
Traditional Indian recipes often rely on natural fermentation by combining flour with yogurt and leaving it in a warm place overnight. In modern quick recipes, a mixture of baking powder, baking soda, and a splash of lemon juice or sugar is used to get the same rise.
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