Bhatura

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Bhatura
A round, puffed up flatbread
TypeFlatbread
CourseBreakfast, lunch
Associated cuisineNorth Indian cuisine
Main ingredientsMaida, yogurt, yeast
Similar dishesNaan, kulcha, puri
  •   Media: Bhatura

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. Paired with chickpea curry, it forms a dish called chole bhature.

Preparation

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A bhatura is a single-layer flatbread[3] made with maida flour (or 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]

Consumption

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

Bhature have existed in North India since ancient times.[21] It is associated with Punjabi cuisine.[22] 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] It is also consumed in South India, along with other wheat-based foods that became popular in the traditionally rice-eating region in the 20th century.[23] Like other Punjabi dishes, it is also eaten in Sikh American cuisine, albeit less common than other flatbreads like phulka and paratha.[24] It is also served as street food in India.[11]

Bhatura is most commonly eaten as breakfast.[22] 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.[25] In 2017, a group of cooks in New Delhi, sponsored by Leonardo Olive Oil (a subsidiary of Cargill), produced a bhatura with a diameter of 147 cm (4 ft 2 in), which was recognised by the Limca Book of Records as the world's largest bhatura.[26][27]

See also

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References

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  1. ^ a b Bakshi, Henna (17 October 2024). "When the Pressure Cooker Goes Off, the Diwali Meal Begins". Eater. Retrieved 18 September 2025.
  2. ^ a b c Tamang & 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. ^ a b Bender 2014, "Bhatura".
  6. ^ Geary, Andrea. "Bhaturev". Cooks Illustrated. Retrieved 18 September 2025.
  7. ^ Parimala & Sudha 2015, p. 78; Kumar 2016, p. 724.
  8. ^ a b Kumar 2016, p. 724.
  9. ^ Bladholm 2000, p. 41.
  10. ^ a b Bhanwar et al. 2012, p. 77.
  11. ^ a b Hidayanti 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. Retrieved 21 September 2025.
  20. ^ Katoch 2020, p. 329.
  21. ^ Bansal et al. 2016, p. 1860.
  22. ^ 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.
  23. ^ Parimala & Sudha 2015, p. 76.
  24. ^ 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.
  25. ^ Parimala & Sudha 2014, p. 78; Kumar 2016, p. 724.
  26. ^ "India fries up a record". SBS Food. 7 April 2017. Retrieved 18 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. Retrieved 18 September 2025.

Works cited

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