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'''Bhatoora''' (also known as '''batoora''', '''bhatura''', '''batura''', or '''pathora''') ({{lang-hi|भटूरा}}, {{lang-ur|{{Nastaliq|بھٹورا}}}}, {{lang-pa|ਭਟੂਰਾ}}) is a fluffy [[Deep fry|deep-fried]] [[Leavening agent|leavened]] sourdough bread originating from the [[Indian subcontinent]].<ref name=":0">{{Cite journal|last=Bhanwar|first=Seema|last2=Bamnia|first2=Meenakshi|last3=Ghosh|first3=Moushumi|last4=Ganguli|first4=Abhijit|date=2012|title=Use of Lactococcus lactis to enrich sourdough bread with g-aminobutyric acid|url=https://d1wqtxts1xzle7.cloudfront.net/30372212/GABA_in_sourdough.pdf?1356465220=&response-content-disposition=inline%3B+filename%3DUse_of_Lactococcus_lactis_to_enrich_sour.pdf&Expires=1614043178&Signature=Dq2fhT9N0iYVNi3nIS4ud1e-E41Utc4sog-D8IUsFhFagRnFnufn1Z~sHEDPYPcQm-PGvzRpJ38GQ-PCeC91wEnsSJptsx7hXCehGxSAE0bpm8-RB8Zv88iabDs6OK6EUwcwrZZJZGhpZqU7DJEr12g-RKwJekvVrktPkbLMsLZUlhn6n~xs3WByaX2vynXNB3vI2E41lQdHM9GcxeHFSzwqHTtCv3-tEqQugfhyx0tE8TPB8l-JinUNX5MkXn6mS-QEnJuKWnISVv~ahxz0rLKEmcs~dFIyD2QDt~cAS2tPQKkSVwS0ip4MT5tp6v~7LMeKC-1qsjIHdxjEQUG0-A__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA|journal=International Journal of Food Sciences and Nutrition|pages=1-5}}</ref> It is commonly served as a midday meal or breakast item in northern and eastern India.<ref name=":0" /> Paired with [[chickpea]] [[curry]] (called ''[[chana masala|chole]]'' or ''channe),'' it forms a traditional dish called ''[[chole bhature]]'' which originated in Uttar Pradesh.<ref>{{Cite book|last=Galanakis|first=Charis M.|url=https://books.google.com/books?id=-bvbDwAAQBAJ&q=Bhature+uttar&pg=PA214|title=Gastronomy and Food Science|date=2020-09-22|publisher=Academic Press|isbn=978-0-12-820438-2|language=en}}</ref><ref name=":1">{{Cite book|last=Patel|first=Varsha|title=Recipes from My Home Kitchen|publisher=Xlibris Corporation|year=2013|pages=28}}</ref>
'''Bhatoora''' (also known as '''batoora''', '''bhatura''', '''batura''', or '''pathora''') ({{lang-hi|भटूरा}}, {{lang-ur|{{Nastaliq|بھٹورا}}}}, {{lang-pa|ਭਟੂਰਾ}}) is a fluffy [[Deep fry|deep-fried]] [[Leavening agent|leavened]] sourdough bread originating from the [[Indian subcontinent]].<ref name=":0">{{Cite journal|last=Bhanwar|first=Seema|last2=Bamnia|first2=Meenakshi|last3=Ghosh|first3=Moushumi|last4=Ganguli|first4=Abhijit|date=2012|title=Use of Lactococcus lactis to enrich sourdough bread with g-aminobutyric acid|url=https://d1wqtxts1xzle7.cloudfront.net/30372212/GABA_in_sourdough.pdf?1356465220=&response-content-disposition=inline%3B+filename%3DUse_of_Lactococcus_lactis_to_enrich_sour.pdf&Expires=1614043178&Signature=Dq2fhT9N0iYVNi3nIS4ud1e-E41Utc4sog-D8IUsFhFagRnFnufn1Z~sHEDPYPcQm-PGvzRpJ38GQ-PCeC91wEnsSJptsx7hXCehGxSAE0bpm8-RB8Zv88iabDs6OK6EUwcwrZZJZGhpZqU7DJEr12g-RKwJekvVrktPkbLMsLZUlhn6n~xs3WByaX2vynXNB3vI2E41lQdHM9GcxeHFSzwqHTtCv3-tEqQugfhyx0tE8TPB8l-JinUNX5MkXn6mS-QEnJuKWnISVv~ahxz0rLKEmcs~dFIyD2QDt~cAS2tPQKkSVwS0ip4MT5tp6v~7LMeKC-1qsjIHdxjEQUG0-A__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA|journal=International Journal of Food Sciences and Nutrition|pages=1–5}}</ref> It is commonly served as a midday meal or breakast item in northern and eastern India.<ref name=":0" /> Paired with [[chickpea]] [[curry]] (called ''[[chana masala|chole]]'' or ''channe),'' it forms a traditional dish called ''[[chole bhature]]'' which originated in Uttar Pradesh.<ref>{{Cite book|last=Galanakis|first=Charis M.|url=https://books.google.com/books?id=-bvbDwAAQBAJ&q=Bhature+uttar&pg=PA214|title=Gastronomy and Food Science|date=2020-09-22|publisher=Academic Press|isbn=978-0-12-820438-2|language=en}}</ref><ref name=":1">{{Cite book|last=Patel|first=Varsha|title=Recipes from My Home Kitchen|publisher=Xlibris Corporation|year=2013|pages=28}}</ref>


This bread is like the [[Puri (food)|puri]] bread but is made with leavened dough.<ref>{{cite book |last=Ramineni |first=Shubhra |title=Entice With Spice: Easy Indian Recipes for Busy People |date=28 February 2012 |isbn=9781462905270 |url=https://books.google.com/books?id=LpXTAgAAQBAJ&pg=PT206}}</ref>
This bread is like the [[Puri (food)|puri]] bread but is made with leavened dough.<ref>{{cite book |last=Ramineni |first=Shubhra |title=Entice With Spice: Easy Indian Recipes for Busy People |date=28 February 2012 |isbn=9781462905270 |url=https://books.google.com/books?id=LpXTAgAAQBAJ&pg=PT206}}</ref>
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== Variations ==
== Variations ==
A variation of this dish is to use semolina flour instead of all purpose flour. <ref>{{Cite book|last=Godbole|first=Nandita|title=A Dozen Ways to Celebrate: Twelve Decadent Feasts for the Culinary Indulgent|publisher=Curry Cravings|year=2014}}</ref> Other variations include ''aloo bhatura'' (bhatura filled with potato) and paneer bhatura (bhatura filled with [[paneer]]).  
A variation of this dish is to use semolina flour instead of all purpose flour.<ref>{{Cite book|last=Godbole|first=Nandita|title=A Dozen Ways to Celebrate: Twelve Decadent Feasts for the Culinary Indulgent|publisher=Curry Cravings|year=2014}}</ref> Other variations include ''aloo bhatura'' (bhatura filled with potato) and paneer bhatura (bhatura filled with [[paneer]]).  


A nonfried variant is the ''[[kulcha]]'', which can be baked or cooked on a flat pan and is garnished with coriander leaves.
A nonfried variant is the ''[[kulcha]]'', which can be baked or cooked on a flat pan and is garnished with coriander leaves.

Latest revision as of 18:58, 3 January 2022

Bhatoora
Place of originUttar Pradesh
Region or stateNorthern regions of the Indian subcontinent
Associated national cuisineIndia, Bangladesh, Pakistan
Main ingredientsWhite flour (maida), dahi (yogurt), ghee or oil, yeast
VariationsPuri, Luchi

Bhatoora (also known as batoora, bhatura, batura, or pathora) (Hindi: भटूरा, Urdu: بھٹورا‎, Punjabi: ਭਟੂਰਾ) is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent.[1] It is commonly served as a midday meal or breakast item in northern and eastern India.[1] Paired with chickpea curry (called chole or channe), it forms a traditional dish called chole bhature which originated in Uttar Pradesh.[2][3]

This bread is like the puri bread but is made with leavened dough.[4]

Preparation[edit | edit source]

A typical recipe includes all-purpose flour (maida), dahi (yogurt), ghee or oil, and either yeast 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. The bread pieces are then deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy.[5]

Bhatura is often eaten with yogurt, pickle, or vegetables. When eaten with chole, it forms a popular traditional dish known as chole bhature.[1][3]

Variations[edit | edit source]

A variation of this dish is to use semolina flour instead of all purpose flour.[6] Other variations include aloo bhatura (bhatura filled with potato) and paneer bhatura (bhatura filled with paneer).

A nonfried variant is the kulcha, which can be baked or cooked on a flat pan and is garnished with coriander leaves.

See also[edit | edit source]

References[edit | edit source]

  1. ↑ 1.0 1.1 1.2 Bhanwar, Seema; Bamnia, Meenakshi; Ghosh, Moushumi; Ganguli, Abhijit (2012). "Use of Lactococcus lactis to enrich sourdough bread with g-aminobutyric acid" (PDF). International Journal of Food Sciences and Nutrition: 1–5.
  2. ↑ Galanakis, Charis M. (22 September 2020). Gastronomy and Food Science. Academic Press. ISBN 978-0-12-820438-2.
  3. ↑ 3.0 3.1 Patel, Varsha (2013). Recipes from My Home Kitchen. Xlibris Corporation. p. 28.
  4. ↑ Ramineni, Shubhra (28 February 2012). Entice With Spice: Easy Indian Recipes for Busy People. ISBN 9781462905270.
  5. ↑ Gadia, Madhu (2009). The Indian Vegan Kitchen. Penguin Publishing Group. p. 300.
  6. ↑ Godbole, Nandita (2014). A Dozen Ways to Celebrate: Twelve Decadent Feasts for the Culinary Indulgent. Curry Cravings.

External links[edit | edit source]


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