Back ভাতুৰা Assamese ভাটোরা Bengali/Bangla Bhatoora Danish Bhatura German Bhatura Spanish Bhatoora French בהטורה HE Bhatura Italian バトゥーラー Japanese Bhatoora JV
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| Place of origin | Punjab |
|---|---|
| Region or state | Northern regions of the Indian subcontinent |
| Associated cuisine | India, Bangladesh, Pakistan, Punjabi |
| Main ingredients | Maida, dahi (yogurt), ghee or oil, yeast |
| Variations | Puri, luchi |
Bhatura (also known as batoora, bhatoora, batura, or pathora) (Hindi: भटूरा, Punjabi: ਭਟੂਰਾ) is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent.[1] It is commonly served as a midday meal or a breakfast dish in northern and eastern India.[1] Paired with chickpea curry (called chole or channe), it forms a traditional dish called chole bhature.
Bhatura resembles puri but is made with leavened dough.[2]
- ^ a b Bhanwar, Seema; Bamnia, Meenakshi; Ghosh, Moushumi; Ganguli, Abhijit (2012). "Use of Lactococcus lactis to enrich sourdough bread with g-aminobutyric acid". International Journal of Food Sciences and Nutrition: 1–5.
- ^ Ramineni, Shubhra (28 February 2012). Entice With Spice: Easy Indian Recipes for Busy People. Tuttle. ISBN 9781462905270.