Dish
Bhatura
Bhatura is made from a dough of all-purpose flour, yogurt, oil, salt, and sugar. The dough is allowed to rest for a few hours before being rolled out and deep-fried until puffy and golden brown. Bhatura is typically served hot and crispy, and is a popular street food in India. It is also a staple at weddings and other special occasions.
Origins and history
Bhatura originated in the Punjab region of India and Pakistan, and is believed to have been influenced by Persian and Central Asian cuisine. It is often served with chole (chickpea curry) or other spicy gravies, and is a popular street food in India.
Dietary considerations
Bhatura is not suitable for those with gluten or dairy allergies. It is also high in calories and should be consumed in moderation.
Variations
There are many variations of bhatura, including a smaller version called puri, which is often served with breakfast dishes like aloo puri (potato curry with puri). Some recipes also call for the addition of spices like cumin or ajwain to the dough.
Presentation and garnishing
Bhatura is traditionally served on a plate with the chole or other gravy poured over it. It can be garnished with fresh cilantro or chopped onions. Some recipes also call for the addition of nigella seeds to the dough for added flavor.
Tips & Tricks
To ensure that the bhatura is crispy and puffy, make sure that the oil is hot enough before frying. You can also add a pinch of baking powder to the dough to help it rise. Be sure to serve the bhatura hot and fresh for the best flavor and texture.
Side-dishes
Bhatura is often served with chole (chickpea curry) or other spicy gravies. It can also be served with raita (yogurt dip) or pickles.
Drink pairings
Bhatura is typically served with hot tea or lassi (yogurt drink) to balance out the spiciness of the dish.
Delicious Bhatura recipes
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