Bhatura 3, Deep Fried Indian Leavened Bread from Punjab with Paneer Cheese Filling
Bhatoora 3 With Paneer
Mamta Gupta
Bhatura is different from Poori, it is the leavened, fried Indian bread. The dough is fermented with yoghurt and here it has been made with a Paneer, filling. Bahturas are usually eaten with Chickpea Curry or with Spicy Chickpeas,
or even on their own, as a snack.
Bhaturas are best served freshly made but can be kept in the fridge or a freezer for a few months. They must be defrosted and heated in microwave or on a hot griddle or tava, one at a time. Makes 18-20
Ingredients
For filling
150 gm. Paneer Indian cheese. In UK, you can buy it ready-made from most Indian grocers and even some large supermarkets.
1 tsp. salt
1/2 tsp. (to taste) chilli powder
A handful of finely chopped coriander leaves
1 tsp. Garam Masala
For dough:
500 gm. self-raising flour
200 gm. fine semolina
1/2 tsp. baking powder
1 tsp. salt
2 tsp. sugar
250 gm. natural yoghurt
50 gm. butter
Warm water to make dough
Oil for deep frying
Instructions
For filling
Grate or mash paneer.
Mix all filling ingredients well and divide into 18-20 portions. Keep aside.
For dough
Soak semolina in enough water to cover it.
Sift the flour, baking powder and salt in a bowl.
Add butter, yoghurt, sugar, soaked semolina and knead with just enough water to make a soft pizza like dough.
Cover with a cling film and leave in a warm place for 3-5 hours.
Making bhatura
Heat oil to medium high (lightly smoking).
Divide the dough in to 18-20 golf balls size portions and roll between greased palms.
Flatten one ball at a time and place one portion of filling in the centre.
Close the ball around the cheese by drawing the edges towards the centre and pinching them close. Roll again gently, to make a ball. Keep these balls aside, covered under a moist cloth.
Roll one ball out, using a greased rolling pin, on a greased surface, into a 15-16 cm. or 6 inch circle. Roll from centre out. If the centre gets thinner than the edges, the bhatura will not fluff up when fried. It helps if one person rolls them out while another is frying.
Slide it gently into hot oil. To help it to fluff up into a balloon, turn it over as soon as it floats to the surface. Fry for 10-15 seconds and then turn over again. Coax it into fluffing up by pressing all over gently with a spatula. Fry until light golden.
Serve immediately with chickpeas and a Raita of choice.
Also see Chaat Selection
