Bhaturu
Veg
Vegan
Thick, soft Himachali leavened flatbread made from fermented wheat dough — cooked directly on a tawa rather than deep-fried like bhatura. Slightly sour from the fermentation, denser than normal roti, and eaten at breakfast with a chickpea preparation or curd.
Cuisines
Himachali
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | whole wheat flour |
| 1 cup | sour curd |
| 1 teaspoon | baking soda |
| 1 teaspoon | salt |
| 1 tablespoon | oil |
| — | water as needed |
| — | oil for frying |
Instructions
- 1 In a large mixing bowl, combine whole wheat flour, sour curd, baking soda, and salt.
- 2 Add oil and mix well with your hands.
- 3 Gradually add water to the mixture and knead into a smooth, soft dough.
- 4 Cover the dough with a damp cloth and let it rest for 2-3 hours to allow fermentation.
- 5 After resting, divide the dough into small lemon-sized balls.
- 6 Roll each ball into a thick, round disc using a rolling pin.
- 7 Heat oil in a deep frying pan over medium heat.
- 8 Once the oil is hot, carefully slide in the rolled dough disc.
- 9 Fry until the bhaturu puffs up and turns golden brown on both sides.
- 10 Remove from oil and drain on paper towels to remove excess oil.
- 11 Repeat the frying process with the remaining dough balls.
- 12 Serve hot with your choice of curry or pickle.
Tips
Ensure the oil is hot enough before frying to help the bhaturu puff up nicely.