Crispy Paneer Stuffed Bhatura: A North Indian Delight
2 hours 20 minutes
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About Crispy Paneer Stuffed Bhatura: A North Indian Delight
Elevate your Chole Bhature experience with this incredible recipe for Paneer Stuffed Bhatura! Fluffy, golden-brown Bhaturas are filled with a savory and flavorful paneer mixture, creating a delightful twist on a classic North Indian breakfast.This recipe expertly blends all-purpose flour, semolina, and desi ghee to achieve the perfect soft yet crispy texture. The rich paneer stuffing adds a depth of flavor that's simply irresistible. Perfect for any meal, from a hearty breakfast to a unique dinner.Whether served with spicy chole or enjoyed on its own, these Paneer Stuffed Bhaturas are guaranteed to impress. Get ready to experience a new level of culinary delight!
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Recipe Time & More
Prep2 hours
Cook20 minutes
Total2 hours 20 minutes
Ingredients
For the Bhatura Dough
- 1 cup All-Purpose Flour maida
- 1/3 cup Semolina suji, or sooji
- 1/2 tbsp Ghee
- 1 tbsp Sugar
- 1/2 tsp Salt or to taste
- 1/2 tsp Baking Soda
- 1/2 cup Yogurt curd
- 1/4 cup Water or as needed for kneading
For the Paneer Stuffing
- 1/2 cup Cottage Cheese paneer, grated
- 1/2 cup Coriander dhania, finely chopped
- 1/2 tsp Salt or to taste
For Frying
- 2 cup Vegetable Oil or enough for deep frying
Instructions
Prepare the Bhatura Dough
- Sift together the all-purpose flour, salt, and baking soda.
- Add sugar and semolina, mixing well.
- Incorporate ghee and yogurt, mixing until combined.
- Gradually add water, kneading to form a smooth, soft dough. Add more water as needed.
- Cover the dough with a damp cloth and let it rest for at least 2 hours.
Prepare the Paneer Stuffing
- Combine grated paneer, chopped coriander, and salt in a bowl. Mix thoroughly.
- Set aside for a few minutes to allow the flavors to blend.
Assemble and Fry the Bhaturas
- Heat oil in a deep pan or kadai for deep frying.
- Make small to medium-sized balls from the rested dough. Gently roll each ball between your palms to create even spheres.
- Keep the rolled balls covered with a damp cloth to prevent drying.
- Flatten a ball, add 1 teaspoon of paneer stuffing, and carefully seal the stuffing within the dough.
- Roll the stuffed ball into an oval shape; it should be neither too thick nor too thin. Lightly oil your hands and rolling pin before rolling.
- Once the oil is hot, carefully place the Bhaturas into the hot oil, a few at a time. Gently press down on each Bhatura with a spatula to encourage it to puff up.
- Fry the Bhaturas, turning occasionally, until they are golden brown and puffed up. Be careful not to overcrowd the pan.
- Remove the fried Bhaturas from the oil and drain on paper towels.
- Serve hot with chole, onions, green chilies, and mango pickle.
Recipe Notes
Expert Tips for Perfect Paneer Stuffed Bhaturas
- For extra fluffy Bhaturas, let the dough rest for at least 3-4 hours, or even overnight in the refrigerator.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in oily Bhaturas.
- Use a thermometer to ensure the oil is at the correct temperature (around 350°F/175°C) for optimal puffing and crispiness.
- If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it's easy to handle.
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Recipe Nutrition
Calories: 448kcalCarbohydrates: 49gProtein: 12gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 380mgFiber: 2gSugar: 5g
Manjyot Tamber
Articles: 5
5 Comments
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Wow, this looks fantastic!
So delicious! Excited to make it.
Such a beautiful dish! Can’t wait to try it.
This one is my favorite and adding paneer makes it extra delicious
Such a perfect dish! Thank you.