bhatura

Or ba·tu·ra

[buh-too-ruh]

noun

1. a light, leavened flatbread from South Asia, usually made with maida or white flour, which puffs up like a round ball when it is deep-fried.

Word History and Origins

Origin of bhatura¹

First recorded in 1975–80; from Hindi bhaṭūrā

Example Sentences

I had a similar experience with the chana bhatura, a northern Punjabi dish often found on South Indian menus: Its blimp of fried bread had deflated, which detracted from its visual appeal, but it remained warm and chewy, the perfect scoop for the fragrant chickpea curry.

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I've got pretty good at replicating many of them over the years, too: chana bhatura and rajma chawal, and her version of kadai chicken that I've long since given up on referring to her notes for.

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But let me single out three: the balloonlike bhatura, which is brought back down to earth by its hot-and-earthy channa masala; the buttery gobi paratha paired with incendiary Indian pickles; and the rava sada dosa, a rice-flour-and-semolina batter griddled into this fragile sheet, at once crispy and cratered and crazy delicious.

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Whether you prefer the long-fermented batter for dosas or the quick, hand-kneaded dough for paratha flatbreads — or even the kneaded-and-fermented dough for fried bhatura bread — Balaji has you covered.

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If the bhatura doesn’t reach the same bloated, balloon-like dimensions as the fried bread at Punjabi by Nature in Chantilly’s Lotte Plaza, don’t fret.

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