Atta ke Bhature

May 30, 2018mayurisjikoni

EVENT: SHHH COOKING SECRETLY

THEME: HIMACHAL PRADESH CUISINE

Himachal Pradesh is a northern state in the Himalayas with snowy peaks and plunging river valleys. Its neighbors are Jammu and Kashmir to the north, Punjab to the west, Haryana to the southwest and Uttarakhand to the southeast and Tibet to the east. ‘Him’ in Sanskrit means snow and achal means land, therefore the name snow laden land.

Famous for scenic hill stations like Shimla, Dalhousie,Manali, Dharamashala, Kullu to name a few, it’s also famous for many pilgrimage places and the Hindus call it “Dev Bhoomi’ abode of the Gods.

Coming to the cuisine of Himachal Pradesh, it is influenced by Punjab and Tibet.  The state is blessed with a range native fruits, vegetables, herbs, dairy products and spices. These are used in their daily cooking. Everyday food consists of meat, pulses, lentils, rice and wheat flatbreads. Most popular dishes are maa ki dal also known as urad dal and madra which is lentils cooked in yogurt. Ghee is extensively used in their cooking.

Himachal Pradesh is well known for Dham which is prepared during festivals. It is considered sacred and usually prepared by Brahmin chefs only. This meal consists mainly of rice, moong dal, rajma (kidney beans) cooked in yogurt, and sweet dishes.

My partner for this month was Jayashree who blogs at  Ever Green Dishes.  Her blog is all about delicious and easy to prepare vegetarian dishes right from starters to desserts. She’a also got an ebook with 30 different dals. Worth checking it out. I gave her mango and ginger as her secret ingredients and she made a very delicious looking  Ambua. A sweet and tangy mixture of mango and lentil dish served with rice. Jayashree initially gave me plain flour and yogurt as my secret ingredients. I had a difficult time looking for a dish where the Himachali cuisine uses plain flour. I just could not find any. So I had to request Jayashree to change it to wheat flour which is widely used in their cuisine.

With wheat and yogurt flour I made the local atta ke bhature. Modern times make use of yeast to ferment the dough for the bhature. These bhature are very different from the more popular Punjabi bhaturas. Himachali bhature (plural) and bhaturu (singular) is made using wheat flour and mostly they are stuffed with urad dal. With yogurt as one of the ingredients that I had to use, I decided to make the bhature in the traditional way, without using yeast. They usually use a pre fermented dough called malera. Flour and yogurt are mixed together and left to ferment for 24 hours or a chunk of the bhature dough is saved to use for the next bhature dough.

Jayashree thank you for giving me yogurt and flour ingredients. Without these two ingredients I may not have prepared these delicious bhature. We enjoyed them with potato and yogurt sabji. Bhature can be served with dals, sabjis or even enjoyed as breakfast with a cup of hot masala tea.

bhature 3

 

bhature 4

bhature 1

bhature 2

bhature 5

ATTA KE BHATURE

Makes 8

Recipe Source: Indian Recipes with Kiran Sood

For the malera or pre ferment:

½ cup wheat flour (atta)

2 tbsp sour yogurt

For bhature:

2½ cup wheat flour (atta)

1 cup yogurt

½ tsp salt

½ tsp ajwain (ajmo, carom seeds)

⅓ – ½  cup warm water

all of the pre ferment

For the filling:

½ cup urad dal with the skin(black lentils)

1 tbsp oil

1 tbsp coriander seeds

1-2 dry red chillis

1 tsp cumin seeds (jeera)

1 tsp fennel seeds (valiyari, saunf)

1 tsp ginger paste

1 tsp salt

¼ cup fresh chopped coriander

extra wheat for dusting and rolling

oil for deep frying

extra oil or ghee for greasing

Preparation of malera or pre ferment:

  1. Mix yogurt and flour together into a rough dough.
  2. Cover and let it ferment for 12-24 hours. I left mine overnight for 12 hours and it was ready.

Preparation of the bhature dough:

  1. Add flour, salt and ajwain into a big bowl and mix.
  2. Mix pre ferment, yogurt and warm water together.
  3. Add it to the flour mixture and made a dough.
  4. Rub some ghee or oil in on your palms and knead the dough till it is smooth and silky.
  5. The dough should not be too hard or too soft. Grease the bowl with oil or ghee.
  6. Apply some ghee or oil to the dough and put it in the bowl.
  7. Cover the dough with a lid or cling film and let it rise till its double in size.

Preparation of the filling:

  1. Soak the urad dal in warm water for 6 hrs or overnight.
  2. Wash the urad dal thoroughly. I did not remove the skin.
  3. Put the dal in a sieve or colander and let the water drain out. Pat it gently with a kitchen towel so it absorbs the excess water.
  4. Heat oil in a pan over medium heat.
  5. When the oil becomes hot add coriander, fennel and cumin seeds.
  6. Add dry chilis and the dal.
  7. Cook the mixture stirring it all the time for 2-3 minutes till the water dries up.
  8. When the dal becomes a bit cool, put the mixture in the food processor.
  9. Process to a coarse mixture.
  10. Add ginger and salt and pulse for a few seconds to mix.
  11. Remove the paste from the food processor.
  12. Add fresh chopped coriander and mix well.
  13. Make 8 balls from the mixture and keep it on the side till required.

Preparation of the bhature:

  1. Gently deflate the risen dough and knead it very gently.
  2. If need be use some flour to dust the work top.
  3. Divide the dough into 8 parts.
  4. Roll each part into a ball.
  5. Take one ball and using some flour, form the dough into a cup using  your fingers.
  6. Add one ball of the filling to the cup.
  7. Bring the edges of the dough together to cover the filling.
  8. Press it gently between your palms to flatten it a bit.
  9. Roll the dough using some flour and a rolling pin to a 6-7″ diameter circle.
  10. Keep the rolled dough on the side.
  11. Repeat steps 5-10 with the remaining dough and filling.
  12. Heat oil  for deep frying in a wok, frying pan or karai over medium heat.
  13. When the oil is hot (test by dropping a small piece of dough in it. It should sizzle and come up immediately), add one rolled bhature and fry it on both sides till it is golden brown.
  14. Repeat with the remaining bhature.
  15. Serve hot bhature with dals, curries or hot tea.

Tips:

  • Colder places will take longer for the dough to ferment.
  • You may need more water to form the dough as different flours absorb different amount of liquid.
  • If you do not want to use the preferment then replace it with 1 tbsp yeast.
  • Most recipes I checked out do not cook the dal. However I preferred to do that to remove excess water and the raw taste of the dal.
  • Some use potato mixture to stuff the bhature.

You may want to check out the following:

Madra – chickpea curry in yogurt
sidku /siddu – steamed buns
Blog post
yogurt cashew nut potato curry

Sending this recipe to the following event:

shhh
Group Initiator : Priya

 

58 Comments

  • Sujata Shukla

    June 1, 2018 at 9:57 am

    Mayuri, you have created magic with wheat flour and yogurt! This is one recipe I must try out!

     
    1. mayurisjikoni

      June 1, 2018 at 11:17 am

      Thank you Sujata. Do try out the bhature they turned out really delicious.

       
  • The Girl Next Door

    June 3, 2018 at 9:01 am

    Oooh, the bhaturu look so good! I’d love to try this out with some chana madra! 🙂

     
    1. mayurisjikoni

      June 3, 2018 at 9:02 pm

      Thanks Priya, do try them am sure you’ll love them.

       
  • Vidya Narayan

    June 3, 2018 at 10:15 am

    Fabulous entry for the theme. Loved that pre-ferment and the way the filling has created magic for the bread. Absolutely lovely recipe and a must try I am convinced. The cuisine brought out the best in all of us and helps us realise that everyday pulses and lentils can be used so beautifully.

     
    1. mayurisjikoni

      June 3, 2018 at 9:01 pm

      I agree with you Vidya, I’ve made chana madras several times since I made it first. I also made siddu and discovered a delicious steamed snack. Now these bhature are added to the list.

       
      1. Vidya Narayan

        June 4, 2018 at 4:27 am

        Cheers to the theme and learning so much about regional cuisine.

         
  • Aruna

    June 3, 2018 at 2:55 pm

    I make the Bengali equivalent of these called Radha Ballavi. However, they do not need fermenting and Bhaturu is a spicier variant.

    I only saw a small part of HP and hope to go back soon for more.

     
    1. mayurisjikoni

      June 3, 2018 at 8:59 pm

      Thanks Aruna. I too hope to visit this beautiful state one day. Had gone to Shimla years back.

       
  • Anu Kollon

    June 4, 2018 at 10:39 am

    These bature look so delicious. I can eat them as it is with just a cup of hot tea. Stuffed pooris are the best way to feed my toddler. These bature is one of the best way to include black lentils in their diet.

     
    1. mayurisjikoni

      June 4, 2018 at 10:41 am

      Thanks Anu and yes its a good way to include lentils in anyone’s diet.

       
  • jayashreetrao

    June 4, 2018 at 1:52 pm

    Mayuri, this bhature looks so delicious. You have made it to perfection. Loved it.

     
    1. mayurisjikoni

      June 4, 2018 at 7:29 pm

      Thank you Jayashree.

       
  • Sandhya

    June 4, 2018 at 9:35 pm

    I love learning about cuisines from different regions and am so happy to see your detailed step by step recipe for this fabulous dish.

     
    1. mayurisjikoni

      June 5, 2018 at 6:02 pm

      Thank you so much Sandhya… I too am enjoying different cuisines and learning a lot from them.

       
  • Pavani

    June 5, 2018 at 12:00 am

    Yumm, those stuffed bhature look amazing Mayuri. The whole meal with bhature and potato subji looks very filling and very delicious.

     
    1. mayurisjikoni

      June 5, 2018 at 5:59 pm

      It was very delicious Pavani and thanks.

       
  • Freda @ Aromatic essence

    June 5, 2018 at 12:24 am

    Wow, they look perfect and amazing!So delicious with that stuffing, I could easily lose track of how many I’ve eaten 😀

     
    1. mayurisjikoni

      June 5, 2018 at 5:58 pm

      Thank you so much Freda.

       
  • Vanitha Bhat

    June 5, 2018 at 1:50 am

    Very interesting way of making bhatures and these stuffed ones looks so delicious! Would love a couple with my chai 🙂

     
    1. mayurisjikoni

      June 5, 2018 at 5:56 pm

      Thank you so much Vanitha.

       
  • Shobha Keshwani

    June 5, 2018 at 8:24 am

    Nice and crispy stuffed atta bhaturas.. I could eat them with masala chai also.

     
    1. mayurisjikoni

      June 5, 2018 at 5:53 pm

      Thank you so much Shobha.

       
  • Meghna Chatterjee

    June 5, 2018 at 4:55 pm

    Oh! look at those bhaturays they look absolutely yummy. I want some right now:) Thanks for the amazing share.

     
    1. mayurisjikoni

      June 5, 2018 at 5:51 pm

      Thank you so much.

       
  • Priya Suresh

    June 5, 2018 at 10:46 pm

    Well done Mayuri with this atta ke bhature, what an incredible find. Love the stuffing this bhature calls for. Incredible dish definitely. Thanks for this lovely share.

     
    1. mayurisjikoni

      June 6, 2018 at 8:49 pm

      Thank you so much Priya. Try them, they turn out really delicious and crispy.

       
  • Poonam Bachhav

    June 6, 2018 at 7:25 am

    The whole wheat stuffed bhature sound so healthy. Would love to pair them with some chana madra for a flavorful lunch . ..lovely share di !

     
    1. mayurisjikoni

      June 6, 2018 at 8:54 pm

      Thanks Poonam.

       
  • Renu

    June 6, 2018 at 8:29 pm

    Delicious atta bhatura….and healthy too….made it to perfection

     
    1. mayurisjikoni

      June 6, 2018 at 8:51 pm

      thanks Renu.

       
  • Jagruti

    June 7, 2018 at 2:32 pm

    I wish I was eating these right now with a nice hot curry! They look great

     
    1. mayurisjikoni

      June 7, 2018 at 9:58 pm

      Thanks Jagruti.

       
  • Uma Srinivas

    June 7, 2018 at 8:05 pm

    Loos so yummy! I would like eat this for breakfast with cup of tea!

     
    1. mayurisjikoni

      June 7, 2018 at 9:54 pm

      Thank you Uma.

       
  • code2cook

    June 7, 2018 at 10:39 pm

    Stuffed bhatura taste great. I cooked them but they absorb a lot oil. Your looking so fluffy and crunchy. Great recipe share.

     
    1. mayurisjikoni

      June 8, 2018 at 11:35 am

      Thanks and mine didn’t turn out oily.

       
  • theyellowdaal

    June 8, 2018 at 8:49 am

    Its raining here and the only thing better than chai is some chole with these bhature. I could not get the right texture of the atta ones so going to try this soon. 😋

     
    1. mayurisjikoni

      June 8, 2018 at 11:33 am

      Thanks Avin these are so different from the normal method we use for making Punjabi style bhaturas.

       
  • Sasmita Sahoo Samanta

    June 8, 2018 at 9:10 am

    wheat flour bhature looks so delicious di !! I can grab as it is without any side dish 🙂

     
    1. mayurisjikoni

      June 8, 2018 at 11:32 am

      Thanks Sasmita. Next day we enjoyed the remaining with some tea.

       
  • Batter Up With Sujata

    June 9, 2018 at 2:19 pm

    Atta bhature looks fabulous Mayuri. These stuffed bhature sounds drool worthy. I wish we could share our bhature and chana madra with each other. Awesome share.

     
    1. mayurisjikoni

      June 9, 2018 at 5:58 pm

      Thank you Sujata. That would be such a good treat.. your chana madra and the bhature.

       
      1. Batter Up With Sujata

        June 9, 2018 at 6:35 pm

        😍😍

         
  • Priya Satheesh

    June 10, 2018 at 5:04 am

    Wow.. Bhature looks amazing and loved the stuffing too.. Such a tempting share !

     
    1. mayurisjikoni

      June 11, 2018 at 9:45 pm

      Thank you Priya.

       
  • Ruchi

    June 11, 2018 at 9:45 am

    Such a brilliant share. Definately a must try recipe. Looks amazing. Bookmarking recipe.

     
    1. mayurisjikoni

      June 11, 2018 at 12:20 pm

      Thanks Ruchi.

       
  • themadscientistskitchen

    June 13, 2018 at 7:02 pm

    Wow! Mayuri atte ke bature are delicious. I love the dough preparation and the filling is so yum. Must try asap.

     
    1. mayurisjikoni

      June 13, 2018 at 9:42 pm

      Thanks Archana.

       
  • simplysensationalfood

    June 19, 2018 at 11:41 pm

    I have never eaten stuffed bhature so this recipe is really interesting. The filling and looks of the bhature resembles the katchoris you can get in Rajasthan. They look delicious.

     
    1. mayurisjikoni

      June 19, 2018 at 11:43 pm

      Thanks Nayna, it does look like the kachoris but much bigger and perhaps with less filling in it.

       
  • Shobha Keshwani

    June 20, 2018 at 1:50 am

    The bhaturas look so tasty and filling .. making with ata is a better choice.

     
    1. mayurisjikoni

      June 23, 2018 at 6:26 am

      Thanks Shobha and they taste so different.

       
  • Shazia Khan

    June 21, 2018 at 2:53 pm

    These look delicious! Now I am craving them:)

     
    1. mayurisjikoni

      June 23, 2018 at 6:14 am

      Thanks Shazia.

       
  • Preethi Prasad

    June 24, 2018 at 10:30 am

    Crispy stuffed Bhatura looks so yummy. Something new for me as i loved the filling.Will try this recipe soon.

     
    1. mayurisjikoni

      June 24, 2018 at 1:12 pm

      Thank you so much Preethi.

       

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