bhatura

Bhatura is a fluffy, deep-fried leavened bread from the Indian subcontinent, most closely associated with Punjabi cuisine. It is commonly paired with chole (spiced chickpea curry) to form the dish known as chole bhature, a popular combination in northern India and Pakistan. The bread is typically served hot as a main accompaniment to curries and pickles.

Traditionally, bhatura is made from refined white flour (maida), sometimes with a portion of whole-wheat flour. The dough is enriched with yogurt or milk and leavened with yeast or baking powder, along with a pinch of sugar and salt. After kneading, the dough is allowed to rest and rise. Portions are rolled into thick discs and deep-fried in hot oil; the dough puffs up in the oil, yielding a soft interior and a crisp exterior.

Regional variations exist in dough composition and frying technique. Some versions use only maida, while others blend whole wheat flour. Leavening agents may include yeast or baking powder, and some preparations add ghee or oil to the dough. Bhatura is commonly served with chole, but it may also accompany other curries, yogurt, onions, and pickles.

Nutritionally, bhatura is a rich bread due to the frying process and the leavening agents used. It is widely available in Indian restaurants around the world and at street-food stalls, particularly in North India, where it remains a staple in traditional meals.