The mere mention of Chole-Bhature makes one's mouth water, but when it comes to Paneer Bhatura, the flavor experience is doubled. Bhaturas sold at street stalls are often excessively oily, which can be unhealthy.

So, why not make soft, perfectly puffed-up Bhaturas stuffed with paneer—just like the ones from the market—right at home? Let’s learn a super easy recipe for making Paneer Bhatura at home.

Paneer Bhatura Recipe

Total Time: 75 mins
Preparation Time: 45 mins
Cooking Time: 30 mins
Course: Main Course
Calories:
Servings: For 2 people
Cuisine: Indian

Ingredients for Paneer Bhatura:
All-purpose flour (Maida) - 2 cups
Semolina (Sooji) - 1/4 cup
Yogurt (Curd) - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Sugar - 1 tsp
Salt - to taste
Lukewarm water - for kneading the dough
Paneer (Cottage cheese) - 150 grams
Fresh coriander leaves - 2 tbsp
Red chili powder - 1/2 tsp
Chaat masala - 1/2 tsp
Salt - to taste
Oil - for frying

Method for making Paneer Bhatura:

First, sift the all-purpose flour and semolina into a large bowl. Add salt, sugar, baking powder, baking soda, and two tablespoons of oil, then mix everything well.

Make a small well in the center and add the yogurt. Now, knead a soft dough using lukewarm water.

Smooth out the dough, apply a little oil over it, cover it with a damp cloth, and place it in a warm spot for about 2 hours to let it ferment (rise).

Meanwhile, take grated paneer in a bowl and add finely chopped coriander leaves, red chili powder, chaat masala, and salt to taste. Gently mix all these ingredients together—taking care not to crumble the paneer—and your delicious stuffing is ready.

After the resting period, knead the dough lightly once more and divide it into portions slightly larger than the size of a lemon.

Take a portion of the dough, shape it into a small cup, and fill the center with 1–2 spoonfuls of the paneer stuffing. Bring the edges together and seal them tightly to ensure the filling doesn't spill out during rolling.

Dust the dough ball with a little dry flour or apply some oil, then gently roll it out into an oval shape using a rolling pin. Heat a generous amount of oil in a deep pan (kadhai) and carefully slide the rolled-out bhatura into the hot oil.

Gently press down on the bhatura with a slotted spoon; this will cause it to puff up instantly like a balloon.

Once it turns light golden on one side, flip it over and cook the other side as well.

Remove the bhatura and place it on a kitchen towel or napkin to absorb any excess oil. Your paneer bhatura is now ready.

PC Social Media