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Bhatura

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From Wikipedia, the free encyclopedia
Deep-fried bread from the Indian subcontinent

Bhatura
A round, puffed-up flatbread
TypeFlatbread
CourseBreakfast,lunch
AssociatedcuisineNorth Indian cuisine
Main ingredientsMaida,yogurt,yeast
Similar dishesNaan,kulcha,puri

Bhatura (pl. bhature;[1] also spelledbhatooru[2]) is a puffed,deep-fried,sourdough leavenedflatbread commonly served for breakfast. Originating inNorth Indian cuisine, it is also eaten in other regions. Similar tonaan, it is made withmaida flour and leavened using yogurt, which produceslactic acid bacteria. It puffs up when fried and has a soft, fluffy texture. It is sometimes eaten asstreet food or as festival food. Paired withchickpea curry, it forms a dish calledchole bhature.

Preparation

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A bhatura is a single-layerflatbread[3] made withmaida flour (and sometimessemolina)[4] andleavened with eitheryogurt (asdahi puri) or curd (as khamiri puri).[5] Other typical ingredients includeyeast, though it may instead be leavened withbaking soda,[6] and oil orghee.[7] The dough is kneaded,[8]soured,[9] andfermented overnight.[5]Lactic acid in the yogurt results in asourdough fermentation,[10] with the primary yeasts beingSaccharomyces cerevisiae andlactic acid bacteria. Thefermentation starter is known asmalera.[2] The dough is then rolled into circles anddeep-fried until they puff up and lightly brown, with a soft, fluffy, elastic texture.[8]

As a fried food, bhatura contains a high level of fat.[11] It has atrans fat level of 9.5% per 100 grams, over twice that offrench fries.[12] Despite being fermented, it is not highlyprobiotic due to the cooking temperature.[13] By modifying the fermentation starter, bhatura can be enriched with the amino acidGABA.[14] A 2001 study by J. Dogra et al. found thatsoy flour may improve the quality of bhatura.[15]

Bhatura resemblespuri, but is made with leavened dough.[16] Bhatura has a similar dough tokulcha[17] ornaan, but is deep-fried.[18] According toThe Hindu's Vasundhara Chauhan, bhatura is either thick and spongy, which absorbs more oil, or very thin, which resembles a large puri.[19] Stuffed bhatura is a version containingrice bean.[20]

History and consumption

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A plate of bhature next to a bowl of chickpea curry
Chole bhature consists of bhature served withchickpea curry.

Bhature have existed inNorth India since ancient times.[21][additional citation(s) needed] Bhatura, as well as puri, was part of the cuisine of Hindus in theMughal Empire.[22] In traditionally rice-eatingSouth India, bhatura and other wheat-based foods have become more popular since the 1960s.[23]

Bhatura is associated withPunjabi cuisine.[24] In North India andEast India, it is a common dish for breakfast or lunch.[10] It is a staple in the northern states ofHimachal Pradesh andUttarakhand.[2] Like other Punjabi dishes, it is also eaten inSikh American cuisine, albeit less common than other flatbreads likephulka andparatha.[25]

Bhatura is most commonly eaten as breakfast.[24] It is also served asstreet food in India.[11] During holidays, it is often consumed instead of more common grains such as rice orroti.[1] When eaten withchana masala (chickpea curry), it forms a popular dish known aschole bhature.[7]

World record

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In 2017 a group of cooks inNew Delhi produced a bhatura with a diameter of 147 cm (4 ft 2 in). It was recognised by the Indian reference bookLimca Book of Records as the world's largest bhatura. The cooks were sponsored by Leonardo Olive Oil, a subsidiary of U.S. food conglomerateCargill.[26][27]

See also

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References

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  1. ^abBakshi, Henna (17 October 2024)."When the Pressure Cooker Goes Off, the Diwali Meal Begins".Eater. Retrieved18 September 2025.
  2. ^abcTamang & Lama 2023, p. 2.
  3. ^Usman et al. 2025, p. 3.
  4. ^Godbole, Nandita (2014).A Dozen Ways to Celebrate: Twelve Decadent Feasts for the Culinary Indulgent. Curry Cravings.
  5. ^abBender 2014, "Bhatura".
  6. ^Geary, Andrea."Bhaturev".Cook's Illustrated. Retrieved18 September 2025.
  7. ^abParimala & Sudha 2015, p. 78;Kumar 2016, p. 724.
  8. ^abKumar 2016, p. 724.
  9. ^Bladholm 2000, p. 41.
  10. ^abBhanwar et al. 2012, p. 77.
  11. ^abHidayanti et al. 2025, p. 243.
  12. ^Butt & Sultan 2009, p. 1279.
  13. ^Bansal et al. 2016, p. 1857.
  14. ^Bhanwar et al. 2012, pp. 77, 79;Hayta & Polat 2014, p. 219.
  15. ^Parimala & Sudha 2015, p. 79.
  16. ^Ramineni 2012, p. 76.
  17. ^Aidoo, Nout & Sarkar 2006, p. 33.
  18. ^Sankaran 1998, p. 777.
  19. ^Chauhan, Vasundhara (16 April 2011)."Fringe benefits".The Hindu. Retrieved21 September 2025.
  20. ^Katoch 2020, p. 329.
  21. ^Bansal et al. 2016, p. 1860: "A number of such fermented products are also consumed in various parts of India since ancient times like bhature made from fermented wheat flour in north India ..."
  22. ^Achaya 1998, p. 162: "Oddly, they [Mughal Muslims] did not take to the puri and bhathura, also forms of wheat breads deep-fried in oil; these were relished by Hindus ..."
  23. ^Parimala & Sudha 2015, p. 76: "Over the last 50 years, the predominantly rice-eating population of South India has increased its per capita consumption of wheat substantially, mainly in the form of traditional foods like ... bhatura"
  24. ^abReinfrank, Alkira (10 July 2018)."Naan, puri, paratha, pav: a beginner's guide to Indian breads, from soft and chewy to crispy and golden".South China Morning Post.Archived from the original on 24 April 2024. Retrieved18 September 2025.
  25. ^Sidhu, Veronica (2012). "Sikh American Food".The Oxford Encyclopedia of Food and Drink in America (2nd ed.).Oxford University Press.ISBN 9780199739226. Retrieved17 September 2025.
  26. ^"India fries up a record".SBS Food. 7 April 2017. Retrieved18 September 2025.
  27. ^"Presenting the world's largest bhatura at 4ft 2 inches; it's a Limca Book record".The Indian Express. 6 April 2017. Retrieved18 September 2025.

Works cited

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External links

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