A typical recipe includes all-purpose flour (maida),dahi (yogurt),ghee or oil, and eitheryeast or baking powder. Once kneaded well, the dough is left to rise, and then small balls of this dough are either hand-rolled or flattened using a rolling pin. Thebread pieces are then deep-fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy.[3]
Bhatura is often eaten withyogurt, pickle, or vegetables. When eaten with chole, it forms a popular traditional dish known aschole bhature.[1][4]
A variation of this dish uses semolina flour instead of all-purpose flour.[5] Other variations includealoo bhatura (bhatura filled with potato) and paneer bhatura (bhatura filled withpaneer).
A nonfried variant is thekulcha, which can be baked or cooked on a flat pan and is garnished with coriander leaves.
