Bhaturu
A soft, mildly sour fermented wheat bread from Mandi, fried or roasted and eaten with dal, curd or a spicy chutney for breakfast.
- Prep
- 180 min
- Cook
- 20 min
- Total
- 200 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Tawa or kadai
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 9 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 250 kcal
Instructions
- 1
Mix the flour, curd, sugar and salt with lukewarm water into a soft dough.
- 2
Cover the bowl. Leave it to ferment overnight or for at least 6 hours in a warm place.
- 3
Divide the fermented dough into equal balls.
- 4
Roll each ball into a thick round. Keep it slightly thicker than a chapati (flatbread).
- 5
Heat the mustard oil in a kadai (deep pan) or tawa (flat griddle).
- 6
Fry or shallow-fry the bhaturu on both sides until puffed and golden brown.
- 7
Drain off the excess oil. Serve hot.
- 8
Roll each piece into a small, slightly thick round. Dust with a little dry flour to stop sticking.
Chef's tips
A longer, slower fermentation gives bhaturu its distinct mild tang. Keep it in a warm spot in cold weather.
Ingredient substitutions
- curd → a pinch of yeast
Storage
Best eaten fresh; store leftovers for a day in an airtight container.
Reheating
Reheat on a hot tawa for a minute on each side.
Common mistakes to avoid
- •Rolling the dough too thin, which makes it lose its soft thickness.
Serving suggestions
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