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Bhatura
View on Wikipediafrom Wikipedia
 | |
| Type | Flatbread |
|---|---|
| Course | Breakfast, lunch |
| Associated cuisine | North Indian cuisine |
| Main ingredients | Maida, yogurt, yeast |
| Similar dishes | Naan, kulcha, puri |
Bhatura (pl. bhature;[1] also spelled bhatooru[2]) is a puffed, deep-fried, sourdough leavened flatbread commonly served for breakfast. Originating in North Indian cuisine, it is also eaten in other regions. Similar to naan, it is made with maida flour and leavened using yogurt, which produces lactic acid bacteria. It puffs up when fried and has a soft, fluffy texture. It is sometimes eaten as street food or as festival food. Paired with chickpea curry, it forms a dish called chole bhature.
Preparation
[edit]A bhatura is a single-layer flatbread[3] made with maida flour (and sometimes semolina)[4] and leavened with either yogurt (as dahi puri) or curd (as khamiri puri).[5] Other typical ingredients include yeast, though it may instead be leavened with baking soda,[6] and oil or ghee.[7] The dough is kneaded,[8] soured,[9] and fermented overnight.[5] Lactic acid in the yogurt results in a sourdough fermentation,[10] with the primary yeasts being Saccharomyces cerevisiae and lactic acid bacteria. The fermentation starter is known as malera.[2] The dough is then rolled into circles and deep-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 a trans fat level of 9.5% per 100 grams, over twice that of french fries.[12] Despite being fermented, it is not highly probiotic due to the cooking temperature.[13] By modifying the fermentation starter, bhatura can be enriched with the amino acid GABA.[14] A 2001 study by J. Dogra et al. found that soy flour may improve the quality of bhatura.[15]
Bhatura resembles puri, but is made with leavened dough.[16] Bhatura has a similar dough to kulcha[17] or naan, but is deep-fried.[18] According to The 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 containing rice bean.[20]
History and consumption
[edit]
Bhature have existed in North India since ancient times.[21][additional citation(s) needed] Bhatura, as well as puri, was part of the cuisine of Hindus in the Mughal Empire.[22] In traditionally rice-eating South India, bhatura and other wheat-based foods have become more popular since the 1960s.[23]
Bhatura is associated with Punjabi cuisine.[24] In North India and East India, it is a common dish for breakfast or lunch.[10] It is a staple in the northern states of Himachal Pradesh and Uttarakhand.[2] Like other Punjabi dishes, it is also eaten in Sikh American cuisine, albeit less common than other flatbreads like phulka and paratha.[25]
Bhatura is most commonly eaten as breakfast.[24] It is also served as street food in India.[11] During holidays, it is often consumed instead of more common grains such as rice or roti.[1] When eaten with chana masala (chickpea curry), it forms a popular dish known as chole bhature.[7]
World record
[edit]In 2017 a group of cooks in New Delhi produced a bhatura with a diameter of 147 cm (4 ft 2 in). It was recognised by the Indian reference book Limca Book of Records as the world's largest bhatura. The cooks were sponsored by Leonardo Olive Oil, a subsidiary of U.S. food conglomerate Cargill.[26][27]
See also
[edit]
References
[edit]- ^ a b Bakshi, Henna (17 October 2024). "When the Pressure Cooker Goes Off, the Diwali Meal Begins". Eater. Retrieved 18 September 2025.
- ^ a b c Tamang & Lama 2023, p. 2.
- ^ Usman et al. 2025, p. 3.
- ^ Godbole, Nandita (2014). A Dozen Ways to Celebrate: Twelve Decadent Feasts for the Culinary Indulgent. Curry Cravings.
- ^ a b Bender 2014, "Bhatura".
- ^ Geary, Andrea. "Bhaturev". Cook's Illustrated. Retrieved 18 September 2025.
- ^ a b Parimala & Sudha 2015, p. 78; Kumar 2016, p. 724.
- ^ a b Kumar 2016, p. 724.
- ^ Bladholm 2000, p. 41.
- ^ a b Bhanwar et al. 2012, p. 77.
- ^ a b Hidayanti et al. 2025, p. 243.
- ^ Butt & Sultan 2009, p. 1279.
- ^ Bansal et al. 2016, p. 1857.
- ^ Bhanwar et al. 2012, pp. 77, 79; Hayta & Polat 2014, p. 219.
- ^ Parimala & Sudha 2015, p. 79.
- ^ Ramineni 2012, p. 76.
- ^ Aidoo, Nout & Sarkar 2006, p. 33.
- ^ Sankaran 1998, p. 777.
- ^ Chauhan, Vasundhara (16 April 2011). "Fringe benefits". The Hindu. Retrieved 21 September 2025.
- ^ Katoch 2020, p. 329.
- ^ 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 ..."
- ^ 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 ..."
- ^ 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"
- ^ a b Reinfrank, 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. Retrieved 18 September 2025.
- ^ Sidhu, Veronica (2012). "Sikh American Food". The Oxford Encyclopedia of Food and Drink in America (2nd ed.). Oxford University Press. ISBN 9780199739226. Retrieved 17 September 2025.
- ^ "India fries up a record". SBS Food. 7 April 2017. Retrieved 18 September 2025.
- ^ "Presenting the world's largest bhatura at 4ft 2 inches; it's a Limca Book record". The Indian Express. 6 April 2017. Retrieved 18 September 2025.
Works cited
[edit]- Achaya, K. T. (1998). Indian food : a historical companion. Delhi: Oxford University Press. ISBN 978-0-19-564416-6 – via Internet Archive.
- Aidoo, Kofi E.; Nout, M. J. Rob; Sarkar, Prabir K. (January 2006). "Occurrence and function of yeasts in Asian indigenous fermented foods". FEMS Yeast Research. 6 (1): 30–39. doi:10.1111/j.1567-1364.2005.00015.x. PMID 16423068.
- Bansal, Sangita; Mangal, Manisha; Sharma, Satish K.; Gupta, Ram K. (17 August 2016). "Non-dairy Based Probiotics: A Healthy Treat for Intestine". Critical Reviews in Food Science and Nutrition. 56 (11): 1856–1867. doi:10.1080/10408398.2013.790780. ISSN 1040-8398. PMID 25747894.
- Bender, David A., ed. (2014). The Oxford Companion to Food (4th ed.). doi:10.1093/acref/9780199677337.001.0001. ISBN 9780191756276.
- Bhanwar, Seema; Bamnia, Meenakshi; Ghosh, Moushumi; Ganguli, Abhijit (2012). "Use of Lactococcus lactis to enrich sourdough bread with g-aminobutyric acid". International Journal of Food Sciences and Nutrition. 64 (1): 77–81. doi:10.3109/09637486.2012.700919. PMID 22765269.
- Bladholm, Linda (12 August 2000). The Indian Grocery Store Demystified. Macmillan Publishers. ISBN 1580631436 – via Internet Archive.
- Butt, Masood Sadiq; Sultan, Muhammad Tauseef (2009). "Levels of trans fats in diets consumed in developing economies". Journal of AOAC International. 92 (5): 1277–1283. doi:10.1093/jaoac/92.5.1277. ISSN 1060-3271. PMID 19916365.
- Hayta, Mehmet; Polat, Büşra (2014). "Incorporation of Nutraceutical Ingredients in Baked Goods". In Boye, Joyce Irene (ed.). Nutraceutical and Functional Food Processing Technology. Wiley. pp. 211–234. doi:10.1002/9781118504956.ch7. ISBN 978-1-118-50494-9.
- Hidayanti, Lilik; Zen Rahfiludin, Mohammad; Nugraheni, Sri Achadi; Murwani, Retno (January 2025). "Association of malnutrition and main-meal- and snack-predominant intake among female adolescent students in boarding schools in Tasikmalaya, Indonesia". Nutrition and Health. 31 (1): 235–246. doi:10.1177/02601060231166224. ISSN 0260-1060. PMID 36972509.
- Katoch, Rajan (2020). "Value-Added Products from Rice Bean". Ricebean: Exploiting the Nutritional Potential of an Underutilized Legume. Springer Singapore. pp. 315–346. doi:10.1007/978-981-15-5293-9_17. ISBN 978-981-15-5292-2.
- Kumar, A. (2016). "Chapatis and Related Products". Encyclopedia of Food and Health. Elsevier. pp. 724–734. doi:10.1016/b978-0-12-384947-2.00131-8. ISBN 978-0-12-384953-3.
- Parimala, K. R.; Sudha, M. L. (2 January 2015). "Wheat-Based Traditional Flat Breads of India". Critical Reviews in Food Science and Nutrition. 55 (1): 67–81. doi:10.1080/10408398.2011.647121. ISSN 1040-8398. PMID 24915406.
- Ramineni, Shubhra (28 February 2012). Entice With Spice: Easy Indian Recipes for Busy People. Tuttle. ISBN 9781462905270.
- Sankaran, R. (1998). "Fermented foods of the Indian subcontinent". In Wood, Brian J. B. (ed.). Microbiology of Fermented Foods. Boston: Springer US. pp. 753–789. doi:10.1007/978-1-4613-0309-1_24. ISBN 978-1-4613-7990-4. Retrieved 18 September 2025.
- Tamang, Jyoti Prakash; Lama, Sonam (4 January 2023). "Diversity of yeasts in Indian fermented foods and alcoholic beverages". FEMS Yeast Research. 23 foad011. doi:10.1093/femsyr/foad011. ISSN 1567-1364. PMID 36809779.
- Usman, Muhammad; Patil, Prasanna; Ray, Amrita; Karrar, Emad; Xu, Minwei (7 August 2025). "From Tradition to Innovation: Enhancing the Nutritional and Functional Quality of Chapati Through Modern Techniques". Food Reviews International: 1–39. doi:10.1080/87559129.2025.2537967. ISSN 8755-9129.
External links
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Bhatura
View on Grokipediafrom Grokipedia
Origins and History
Etymology
The term bhatura derives from the Punjabi word ਭਟੂਰਾ (bhaṭūrā), referring to a type of large, puffed, deep-fried leavened bread, and is borrowed into English from Hindi भटूरा (bhaṭūrā).[4][5] As an element of the Indo-Aryan language family, the word emerged within Punjabi dialects spoken in the Punjab region of northern India and Pakistan, where it specifically denotes this fermented wheat-based flatbread to differentiate it from similar unleavened or non-puffed varieties like puri.[1] Linguistic analyses suggest possible indirect influences from Persian or Turkish terms for similar fermented and puffed breads in Central Asian cuisines, though no direct etymological link to broader Sanskrit terms like bhata (meaning cooked grain or rice) has been established in linguistic records.[6][7] The term exhibits variations across regional North Indian dialects, such as the plural bhature or alternate spellings like bhatooru and batoora, reflecting phonetic adaptations in pronunciation and script while retaining its core association with the bread's characteristic puffing during frying.[8] The earliest documented uses of bhatura appear in early 20th-century Punjabi culinary contexts, aligning with the dish's emergence in the Punjab region.[3] In English, the word was first recorded in 1977, reflecting its integration into global descriptions of Indian cuisine.[4] The term is frequently paired in the name of the iconic dish chole bhature, combining the bread with spiced chickpeas.[9]Introduction and Spread
Bhatura, a fluffy, deep-fried leavened bread integral to Punjabi cuisine, emerged in the early 20th century in the Punjab region, drawing on fermented bread techniques influenced by Central Asian and Middle Eastern cuisines introduced during the Mughal era (16th to 19th centuries) and adapted using local Indian ingredients like maida flour and yogurt.[7][9] These adaptations built on earlier flatbread styles to create the spongy, golden-brown bhatura familiar today as a staple in North Indian culinary traditions. The dish's widespread dissemination across India accelerated following the 1947 Partition of India, when millions of Punjabi refugees fled from present-day Pakistan to urban centers like Delhi, carrying culinary recipes including bhatura as a symbol of cultural continuity and resilience.[10] In Delhi, these migrants established street food vending operations, introducing bhatura to local palates and integrating it into the city's burgeoning food scene by the early 1950s.[11] Key early vendors played pivotal roles in popularizing bhatura in Delhi's street food culture; for instance, Peshori Lal Lamba, who migrated from Lahore to Delhi in the early 1940s, co-founded Kwality Restaurant in 1940 in Connaught Place, which later served bhatura as part of North Indian menus.[12] Similarly, Sita Ram Diwan Chand, migrants from Lahore, Pakistan, began selling bhatura from pushcarts in Paharganj in the early 1950s before establishing a permanent eatery, which helped cement its status as an accessible, beloved breakfast option amid post-Partition urban growth.[13] By the mid-20th century, bhatura had transcended Punjab to become a pan-Indian favorite, reflecting the migratory waves that reshaped India's culinary landscape.[14]Description and Characteristics
Physical Attributes
Bhatura is characterized by its large size, typically measuring 6 to 8 inches in diameter, and its distinctive oval or teardrop shape, which allows for easy tearing and pairing with accompaniments.[15][16] The exterior develops a golden-brown hue during deep-frying, presenting a puffed-up appearance that reveals an airy interior once torn open.[17][18] This puffing results from the fermentation process and immersion in hot oil, creating a visually striking contrast between the crisp surface and the hollow, light core.[19] The texture of bhatura features a crispy outer layer that gives way to a soft, chewy interior, providing a satisfying contrast in each bite.[20] Its spongy and lightweight quality stems from the leavened dough, making it feel airy yet substantial.[15] Freshly fried bhatura retains warmth and pliability, allowing it to remain flexible for dipping into curries like chole without becoming brittle.[21] In terms of flavor, bhatura offers a mildly tangy profile derived from the yogurt used in its preparation, which imparts a subtle sourness balanced by its neutral, doughy base.[22] This neutrality enables bhatura to absorb the robust spices of accompanying dishes, such as chole, enhancing the overall meal without dominating the taste.[23]Traditional Pairings
Bhatura is classically paired with chole, a spicy chickpea curry, to create Chole Bhature, a beloved staple of North Indian cuisine.[24] This combination balances the fluffy, oil-absorbed texture of the deep-fried bread with the robust, tangy flavors of the curry, often enhanced by simple sides such as achaar (pickles), sliced onions, lemon wedges, and green chutney to introduce acidity and freshness that cut through the dish's richness.[25][26][27] Chole Bhature is commonly enjoyed as a hearty breakfast or lunch option, with standard servings featuring 2 to 4 bhaturas per person alongside a bowl of chole, yielding an approximate calorie range of 500-700 for the full plate depending on portion sizes and preparation.[28][29]Preparation
Key Ingredients
Bhatura, a traditional Punjabi fried bread, relies on a simple yet carefully balanced set of ingredients in its dough to achieve its characteristic fluffy texture and subtle tang. The core components include all-purpose flour (maida), semolina (rava or sooji), and yogurt (dahi), which form the foundation of the dough. All-purpose flour, typically refined maida, serves as the primary ingredient, providing the gluten structure necessary for the bread's elasticity and ability to puff up during frying; a standard recipe uses about 2 cups to yield 8-10 bhature.[15][30][31] Semolina is added in smaller quantities, 1-2 tablespoons, to contribute crispiness and prevent the dough from becoming overly soft after frying, enhancing the overall bite without overpowering the fluffiness.[15][30][31] Yogurt, preferably homemade or full-fat for optimal fermentation, is incorporated at 4 tablespoons, acting as a natural leavening agent that imparts a mild tang and promotes the dough's rise through lactic acid production.[15][30][31] The use of yogurt in Bhatura dough reflects the longstanding Punjabi dairy traditions, where fresh dahi is a daily staple derived from abundant milk production in the region.[32] For leavening and binding, a combination of baking powder (½ teaspoon) and baking soda (⅛ teaspoon) is essential to create air pockets for the bread's signature lightness, or alternatively 1 teaspoon Eno fruit salt for an instant version; while a teaspoon of sugar aids in caramelization for golden browning during frying.[15][30][31][33] Salt is added to taste for seasoning (typically ¼-½ teaspoon), and 1 tablespoon of oil or ghee is kneaded into the dough to ensure pliability and richness, with additional oil reserved for deep frying to achieve the crisp exterior.[15][30][31] These proportions emphasize the use of refined maida to maximize fluffiness, ensuring the dough ferments properly for the authentic texture.[15][31]Step-by-Step Method
To prepare bhatura, begin with the dough by combining 2 cups of all-purpose flour, 1 to 2 tablespoons of semolina, ½ teaspoon of salt, 1 teaspoon of sugar, and ½ teaspoon of baking powder with ⅛ teaspoon of baking soda (or 1 teaspoon Eno fruit salt for instant preparation) in a large mixing bowl.[15][30] Incorporate 4 tablespoons of plain yogurt and 1 tablespoon of oil into the dry mixture, then gradually add about ½ cup of warm water while kneading for 5 to 10 minutes until a soft, slightly sticky, and elastic dough forms that is not watery.[15] Grease the dough lightly with oil, cover it with a damp cloth, and allow it to rest in a warm place for 2 to 4 hours, or overnight in the refrigerator for better fermentation, which helps achieve the characteristic puffiness through the action of yogurt and the leavener.[30] After resting, divide the dough into 8 to 10 equal balls, ensuring they are smooth and crack-free. On a lightly oiled or floured surface, roll each ball into an oval shape about ¼-inch thick and 6 to 8 inches long, avoiding perfect circles to promote even puffing during frying.[15][34] Heat 1½ cups of neutral oil, such as sunflower or vegetable oil, in a deep kadai or wok to 180–190°C (356–374°F); test the temperature by dropping a small piece of dough, which should sizzle and rise immediately without browning too quickly. Gently slide one bhatura into the hot oil, pressing lightly with a slotted spoon to encourage puffing, and fry for 1 to 2 minutes per side until golden brown and fully puffed, then remove and drain on paper towels to absorb excess oil.[34][15] Repeat with the remaining dough balls, frying one at a time to maintain oil temperature.[30] For success, maintain precise oil temperature to prevent sogginess from low heat or burning from excessive heat, ensure the dough remains soft and sticky during kneading without adding extra flour that could toughen it, and note that this base recipe yields 8 to 10 bhaturas.[15][34][30]Variations and Adaptations
Regional Differences
Bhatura, a staple of Punjabi cuisine originating from the Punjab region, is typically prepared with an all-purpose flour (maida) dough that undergoes fermentation to ensure puffing during deep-frying. In Delhi and surrounding areas, bhaturas are often made larger, around 6-8 inches in diameter.[15] In other North Indian states, variations may incorporate whole wheat flour alongside maida for a nuttier flavor and denser texture.[15] Stuffed versions, such as those filled with mashed potatoes seasoned with spices, are popular in North Indian street food, particularly in Delhi.[35] While uncommon in South India due to the dominance of rice-based staples and lighter fried breads like poori, bhatura has appeared in urban centers such as Bangalore, typically paired with chole.[36] In Pakistan, bhatura is known as pathora or bhatura, similar to the Punjabi style and sometimes stuffed with potato or paneer, often served with chickpea curry in Lahori cuisine.[2] In Bangladesh, it is adapted as a street food, occasionally with local spice blends.Contemporary Modifications
In recent years, efforts to make Bhatura healthier have led to substitutions like replacing up to 50% of the traditional maida (refined flour) with whole wheat or multigrain flour, reducing the reliance on refined carbohydrates while maintaining a soft texture.[37][38] These adaptations often involve kneading a dough with a blend of whole wheat flour, a small portion of maida for elasticity, yogurt, and leavening agents like baking powder or soda. Another key modification is baking the bhaturas in an oven instead of deep-frying, which significantly cuts down on oil absorption; the rolled dough is placed on a greased tray and baked at 200°C for about 15 minutes until golden and puffed.[39] Vegan adaptations of Bhatura cater to plant-based diets by swapping dairy yogurt for alternatives like coconut or almond yogurt, which provide the necessary acidity for fermentation without animal products.[21] In these versions, neutral oils such as avocado or vegetable oil replace ghee in the dough and for any greasing, ensuring the bread remains flaky and light. To achieve the characteristic puffiness, the dough is often fermented using yeast for 1-2 hours in a warm place, allowing natural rising before shaping and cooking, contrasting the traditional quick-leavened fried method.[21][40] Contemporary global fusions have reimagined Bhatura beyond its North Indian roots, incorporating it into appetizers like mini bhaturas served as bite-sized portions with international dips or fillings.[41] In Western-inspired recipes emerging since the 2010s, variations include infusing the dough with herbs such as garlic for added savory depth, often paired with fusion elements like cheese or global spices to appeal to diverse palates abroad. These adaptations highlight Bhatura's versatility, transforming the deep-fried bread into lighter, oven-baked minis suitable for party platters or casual snacks.[42]Cultural and Culinary Significance
Role in North Indian Cuisine
Bhatura holds a prominent place in North Indian cuisine, particularly within Punjabi culinary traditions, where it serves as a staple for breakfast in regions like Punjab and Delhi. Often paired with chole to form the iconic chole bhature dish, it provides a hearty, filling meal that energizes daily routines for locals and visitors alike.[24][43] In festive contexts, bhatura features prominently in celebrations across North India, including weddings in Punjab and Delhi, where its light yet puffed texture symbolizes abundance and joy during multi-day events. It is also a favored component of Diwali feasts, complementing sweets like gulab jamun with its savory contrast, enhancing the communal spirit of the festival through shared plates that balance indulgence and satisfaction.[44][45] Symbolically, bhatura embodies resilience and cultural adaptation following the 1947 Partition of India, as Punjabi refugees introduced and popularized the dish in Delhi, transforming personal hardships into a source of communal comfort and nostalgia. In diaspora communities, it evokes memories of homeland traditions, reinforcing emotional ties to North Indian heritage amid migration.[24][46] Economically, bhatura contributes significantly to North India's street food sector, with vendors in bustling Delhi markets sustaining livelihoods through high-volume sales since the 1960s. Iconic outlets like Sita Ram Diwan Chand, started by a Partition refugee in 1947, have grown into multimillion-rupee enterprises, drawing hundreds of customers daily and underscoring the dish's role in urban food economies.[24][47][46]Popularity and Consumption Patterns
Bhatura, typically served as part of chole bhature, enjoys widespread popularity in urban North India, where it is a staple breakfast and street food option. In Delhi, for instance, north Indian snacks like chole bhature are ordered by 51% of consumers, reflecting its frequent inclusion in daily meals, particularly during winter months when demand peaks due to its warming qualities.[48] One prominent chain in India reports serving over 50,000 plates monthly, underscoring its high consumption in eateries compared to home preparation, where average servings are smaller and less frequent, often limited to weekends or special occasions.[49] Among the Indian diaspora, bhatura has gained traction since the 1970s waves of migration, becoming a fixture in restaurants across the UK, US, and Canada, where it is adapted to local tastes while retaining its Punjabi essence. In Canada, it is recognized as a quintessential Punjabi dish, popular in communities with strong Indian subcontinental roots.[50] Similarly, in the UK, Indian eateries in cities like London frequently feature chole bhature on menus, contributing to the broader appeal of South Asian cuisine among diverse populations.[51] Annual consumption estimates are not precisely tracked, but its steady demand in diaspora hubs is evident from its availability in numerous Indian restaurants.[51] Health awareness since the 2010s has spurred interest in low-oil or baked versions of bhatura, with research demonstrating that hydrocolloids can reduce oil uptake while maintaining texture, appealing to calorie-conscious urban consumers.[52] Approximately 30% of street food vendors in India now offer such healthier alternatives to traditional deep-fried options.[53] Nonetheless, the classic fried bhatura dominates the market, comprising the majority of sales due to its indulgent appeal and cultural familiarity.[54]References
- https://en.wiktionary.org/wiki/bhatoora