The Indian state of Himachal Pradesh never fails to impress visitors, tourists, explorers and seekers. Akin to its natural beauty, it mesmerises anyone with some of its exotic dishes. One among them is Bhaturu or Bhatooru. Before you assume it is similar to bhatura, hold on. This Himachali Bhaturu is a culinary heritage. It is a type of bread or roti made with fermented wheat flour. One can relish bhaturu both as baked and fried versions. A staple food in most parts of Himachal, it is usually cooked on a tawa or flat pan. Bhaturu's are deep fried in oil for special celebrations such as cultural festivals or social soirees like weddings.
The traditional art of bhaturus
For ages, the locals have been using their hands to shape little dough balls into bhaturus. But these aren't as thin or big as chapati or phulka. The Himachalis are pretty specific about its size, shape and texture. Ideally, bhaturu should be between 0.5 and 1 centimetre thick. Post hand-rolling the rotis, they are wrapped in a cloth for 10-15 minutes. After 15-20 minutes, one may either bake or deep fry them. For the baked or roasted version, one needs to place the raw bhaturu on a heated tawa. Once cooked on both sides, place it immediately over a gas burner or fire. This step makes it puffy and supple. They taste the best when cooked in a traditional chulha or earthen oven. Bhaturu is relished with fresh seasonal vegetable curries, bhaaji, stir-fried veggies, and daal.
Deep-fried and baked version, Image Source: mykitchens_aroma@Instagram
Stuffed version
Bhaturu also has a variant called bharwan (stuffed) bhaturu. Before roasting, the dough balls are filled with a pulverised mix of soaked daal, rice, and other ingredients. One may even stuff them with boiled potatoes. Other regions of Himachal Pradesh call bhaturu as Suhaalu or Sumkeshi roti.
Stuffed Baked Bhaturu
Baked bhaturu, Image Source: Facebook
Ingredients
For the dough
- 1 cup wheat flour
- 1 tsp yeast 1 tsp
- 1/4 cup water
Method:
- Heat the water till it becomes lukewarm. Add the yeast and leave it for 5 minutes
- Add salt to taste to the wheat flour and pouring the yeast water, knead a soft dough
- Let it rest for overnight to ferment.
For the stuffing
- 10 khumani or apricot seeds
- 1/2 tsp turmeric powder
- 2 whole red chilies
- 1 teaspoon Garam Masala
- 8-10 garlic cloves
- 2 onions diced
- 1/2 cup fresh coriander leaves
- 1/2 tsp pounder fenugreek seeds
- 1 tsp salt
Method
- Hand-pound or grind all the ingredients for the stuffing by adding little water. It shouldn't be runny
- Make medium-sized balls from the dough
- Using hand pressure between two palms, flatten them to form a circle
- Place 1 tsp stuffing in the centre and seal it back like a flat patty
- Hand-roll them to flatten them even further
- Cover them for 10-15 minutes and set aside
- Now heat a skillet or tawa
- Place bhatura on the tawa
- Once both sides are cooked, bake them over an open flame
Serve immediately with yoghurt or chutney.
