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.

From Washington Post

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.

From Salon

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.

From Washington Post

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.

From Washington Post

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.

From Washington Post