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{{Infobox prepared food<br />
| name = Bhatoora<br />
| image = Bhatura.jpg<br />
| image_size = 250px<br />
| caption =<br />
| alternate_name =<br />
| country = [[Uttar Pradesh]]<br />
| region = Northern regions of the Indian subcontinent<br />
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]<br />
| creator =<br />
| course =<br />
| served =<br />
| main_ingredient = White [[flour]] (''maida''), [[dahi (curd)|dahi]] (yogurt), ''[[ghee]]'' or oil, yeast<br />
| variations =[[Puri (food)|Puri]], [[Luchi]]<br />
| calories =<br />
| other =<br />
}}<br />
'''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><br />
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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><br />
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==Preparation==<br />
A typical recipe includes all-purpose flour (''maida''), [[dahi (curd)|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.<ref>{{Cite book|last=Gadia|first=Madhu|title=The Indian Vegan Kitchen|publisher=Penguin Publishing Group|year=2009|pages=300}}</ref><br />
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Bhatura is often eaten with yogurt, pickle, or vegetables. When eaten with chole, it forms a popular traditional dish known as [[chole bhature]].<ref name=":0" /><ref name=":1" /><br />
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== Variations ==<br />
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]]). <br />
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A nonfried variant is the ''[[kulcha]]'', which can be baked or cooked on a flat pan and is garnished with coriander leaves.<br />
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==See also==<br />
*''[[Chana masala]]''<br />
*[[Punjabi cuisine]]<br />
*[[Puri (food)|''Puri'']]<br />
*''[[Paratha]]''<br />
*''[[Roti]]''<br />
*''[[Naan]]''<br />
*''[[Kulcha]]''<br />
*[[List of Indian breads]]<br />
*[[List of Pakistani breads]]<br />
* ''[[Fried bake]]'', a very similar fried bread found in [[Trinidad]], in the Caribbean<br />
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==References==<br />
{{reflist}}<br />
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==External links==<br />
{{cookbook}}<br />
*[http://www.sonzyskitchen.com/bhatura.htm ''Bhatura'' recipe]<br />
*[http://vegika.com/instant-bhatura-with-soda-water-instant-bhatura-recipe-with-soda-water/ ''Bhatura'' recipe]<br />
*http://www.tarladalal.com/Chole-Bhature-2810r<br />
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{{Indian Dishes}}<br />
{{Indian bread}}<br />
{{Flatbreads}}<br />
{{Doughnut}}<br />
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[[Category:Indian breads]]<br />
[[Category:Flatbreads]]<br />
[[Category:Punjabi cuisine]]<br />
[[Category:Deep fried foods]]<br />
[[Category:Pakistani breads]]<br />
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{{india-cuisine-stub}}<br />
{{bread-stub}}<br />
{{Breakfast-stub}}<br />
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