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Place of origin | Punjab |
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Region or state | Northern regions of theIndian subcontinent |
Associatedcuisine | India,Bangladesh,Pakistan,Punjabi |
Main ingredients | Maida,dahi (yogurt),ghee or oil, yeast |
Variations | Puri,luchi |
Bhatura (also known asbatoora,bhatoora,batura, orpathora) (Hindi:भटूरा,Punjabi:ਭਟੂਰਾ) is a fluffydeep-friedleavened sourdough bread originating from theIndian subcontinent.[1] It is commonly served as a midday meal or a breakfast dish in northern andeastern India.[1] Paired withchickpeacurry (calledchole orchanne), it forms a traditional dish calledchole bhature.
Bhatura resemblespuri but is made with leavened dough.[2]
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.
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