Bhaturu - Himachali Stuffed Fermented Bread

Beautiful state of Himanchal Pradesh has a unique cuisine of its own. The cuisine of this hilly and cold state has been developed keeping in mind the geographical compulsions (as agriculture is difficult and communication is tough) and high nutritional requirements of the inhabitants. Paddy and maize happen to be the staple food of the people as the climate favors the production of these crops. Dishes prepared from Salayara and an iron rich cereal called, Kodra are part of the daily food.

People are very much fond of tea. Milk and other daily products form the part of the daily food habit of the people as traditionally people have cows in their house. Dishes prepared from energy rich Sattu is a must item of every day meal. 

Taste in Himanchal Pradesh varies from region to region. Some people are very much fond of non-vegetarian dishes. These are prepared using host of spices like cardamom, cloves, cinnamon and red chilies.

Here is one such unique recipe from Himachal and it is called Bhaturu or Bhatooru. Don't confuse it with Punjabi Bhatura (of famous Chole bhature) which normally has Maida (purpose flour) as main ingredient. Bhaturu or Bhatooru is a kind of bread (Roti) which is cooked by fermenting wheat flour. Bhaturu's are relished baked as well as fried. Since it's been part of staple food in most parts of Himachal, mostly it is baked on tawa/pan. For special occasions like festivals, marriages bhaturu's are deep fried in oil. From dough make small even balls of the same size. For ages people of Himachal have been shaping these small dough balls into Roti with hands, but you can use a board and rolling pin to shape them as Roti's. Bhaturu shouldn't be thin like normal chapati/phulka. The thickness of Bhaturu should be around 0.5 to 1 cm. Leave these Roti's for next 10-15 minutes wrapped under a cloth. After 15-20 minutes either you can bake these or deep fry them in oil. For baking put the raw Bhaturu on hot pan/tawa. When it is baked on both sides, put it directly on gas burner or fire to have that soft and puffy Bhaturu's. Serve them hot with seasonal vegetables, daal or curry. Bhaturu's are best when baked in earthen oven (Chulha). 

Bhaturu's also has a variation known as bharwan Bahturu (stuffed bread). Before baking, the dough balls are stuffed with a grounded mixture of soaked daal, rice etc. You can even use boiled potatoes to stuff them. Bhaturu is known as Suhaalu or Sumkeshi roti in other parts of Himachal Pradesh. This is going to be apart of our 129th Foodiemonday Bloghop event. and this time we are back with #Himachalrecipes. My contribution for this event is these delicious Bhaturu. Check out the recipe below and Enjoyyy the Himachali taste. :)

INGREDIENTS

10 Apricot seeds or small almonds
1/2 teaspoon fenugreek seeds, powdered
Wheat flour dough rested overnight with yeast
1/2 cup Coriander leaves
2 Onion, diced
Garlic / Garlic leaves
1 teaspoon Garam Masala
2 whole red chilies
1/2 teaspoon Turmeric powder
1 teaspoon Salt


INSTRUCTIONS

1. Make wheat dough with yeast and rest it overnight.

2. Grind all other ingredients with little water.

3. Take small ball of dough. Make circular shape. Place 1 tsp stuffing in center. Cover the dough again.

4. Using hand press the dough to make circular shapes.

5. Heat over tawa. Cook both sides. Bake over direct flame.

Serve hot with yogurt , chutney or curry.