Paneer bhatura or paneer stuffed bhatura is elevation of taste to next level. Paneer is one of the most loved food item by vegetarians, likewise bhatura never disappoints. Bhatura is less common in eateries in the UK, hence chances are slim that you will find paneer bhatura is restaurants here in UK. This propelled me to share this recipe of paneer bhatura for people like me, who can’t get this bhatura in restaurant to try this at home.
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What is Paneer Bhatura
Paneer Bhatura or Bhatoora is tradtional bhatura stuffed with paneer aka Indian cottage cheese. Crumbled paneer is used for the stuffing, along with some basic spices. When dough ball is rolled, you simply add this crumbled paneer and then deep fry it. This hot chewy bhatura with the soft paneer stuffing is simply awesome in taste.
Kapil and I have north-indian roots and we both start salivating with the thought of street food from Delhi. The divine combination of chole bhaturey still ranks top on our taste-buds, in spite of being outside India for more than a decade. We both are big foodie and we simply love eating all good food! This means we do not make these chole bhature every day, but we do make it once a month of so over the weekend brunch.
I had been making bhatura to satiate to keep the family happy over the years. However, lately felt experimenting by adding the stuffing of paneer. Since then, this bhatura has became a thing in my kitchen now and our plates get to see more of paneer bhatura these as against to normal bhatura.
Ingredients
- All purpose flour : You need all purpose flour aka maida for making the bhatura. This maida is what makes the bhatura little chewy.
- Yogurt : I use yogurt in the dough to knead, this helps in fermenting dough, and a good fermented dough will have air pockets, which will make most fluffy bhatura. A nicely fermented bhatura is good for easy digestion.
- Baking powder and baking soda : These are rising agent and helps in making the dough fluffy (and fermented). A good fermented dough is key for best bhatura. Yes, I use all there yogurt, baking soda and baking powder.
- Paneer : You need paneer to make the stuffing. Some people fry the paneer in spices, however in my recipe, I only add salt, and chillies.
- Oil : Oil for deep frying bhatura, you can use clarified butter / ghee for best taste, I used olive oil.
Method – Bhatura Recipe
- In a mixing bowl, add all purpose flour, semolina, yogurt, baking soda, baking powder, sugar and salt and mix well. Now knead it to a soft dough with the help of lukewarm water. Apply 2 tablespoon oil all over the dough and cover it with a wet kitchen towel. Keep aside in a warm and dry place for resting for at least 4 hours.
- In another mixing bowl, grate/crumble the paneer, add salt, green chilli and green coriander to the grated paneer and mix well. Our paneer stuffing is ready.
- Divide the dough into equal parts and make round balls of it. Take one ball of dough, expand it by pressing with your hand. Make a little depth with your fingers and place 1 or 1.5 tablespoon of stuffing in it. Gather it from all ends and seal them together to make a smooth round shape again. Press the ball gently with your hands and expand a little. Now with the help of rolling pin, roll it into a circle of 4-5 inch diameter.
Adding paneer stuffing in Bhatura 
Paneer Bhatoora Dough Ball 
Rolled Paneer Stuffed Bhatura
- Fry them in hot oil till both side are nice golden and take them out on a kitchen towel, and your bhatura is ready.
Pro Tips for Paneer Bhatura
- Always add yogurt which is at room temperature, not coming straight out of fridge.
- I always insist on using fresh paneer. If you cant get fresh paneer, soak the store bought paneer in hot water for 15-20 mins to soften the paneer.
- Make sure your paneer is not wet otherwise the stuffing will be soggy and it will pop out of bhatura while rolling.
- Always press the stuffed ball of dough with hands first as that helps in spreading the stuffing evenly and it will not pop out while rolling the bhatura.
- Always fry bhatura on high heat as they can absorb oil if fried on low heat and also will not puff perfectly.
- For best taste, you can use pure ghee in stead of oil.
- Do not over stuff the bhatura with paneer, else it will pop out from the bhatura while rolling.
This Paneer Bhatura Is
- A delicious various of usual bhatura, which makes this paneer bhatura even more desirable
- If you are good when it comes to working with dough, you will find this paneer bhatura recipe super easy
- This is a full vegetarian recipe
- Have it as brunch or as main meal, you will have only two words to say “love it”
How to make this bhatura vegan
This bhatura contains yogurt and paneer, if you need to make it vegan, you need to replace both of these with vegan equivalents. I have not yet made vegan paneer stuffed bhatura, but you can use vegan yogurt as well as use tofu in stead of paneer. I would think that it should taste delicious too.
Serving Suggestion
Since bhatura tends to get hard and chewy if you leave it for far too long after cooking, it is best that you serve these bhaturas hot immediately after frying. Serve these bhatura with traditional chole, along with some green chilli and pickled onions.
Recipe Card
Paneer bhatura
Ingredients
- 2 Cup All Purpose Flour/ Maida
- 2 Tablespoon Semolina/Sooji
- 3 Tablespoon Yogurt
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 2 Tablespoon Oil
- Oil For Deep Frying
For Stuffing
- 125 grams Paneer/Cottage cheese
- 1/2 teaspoon Salt
- 1 Green chilli finely chopped
- 1 tbsp Green coriander finely chopped
Instructions
- In a mixing bowl, add all purpose flour, semolina, yogurt, baking soda, baking powder, sugar and salt and mix well. Now knead it to a soft dough with the help of lukewarm water. Apply 2 tablespoon oil all over the dough and cover it with a wet kitchen towel. Keep aside in a warm and dry place for resting for at least 4 hours.
- In another mixing bowl, grate/crumble the paneer, add salt, green chilli and green coriander to the grated paneer and mix well. Our paneer stuffing is ready.
- Divide the dough into equal parts and make round balls of it. Take one ball of dough, expand it by pressing with your hand. Make a little depth with your fingers and place 1 or 1.5 tablespoon of stuffing in it. Gather it from all ends and seal them together to make a smooth round shape again.
- Press the ball gently with your hands and expand a little. Now with the help of rolling pin, roll it into a circle of 4-5 inch diameter.
- Fry them in hot oil till both side are nice golden and take them out on a kitchen towel.
- Serve hot and enjoy with Punjabi chole, pickled onion and green chillies.
Notes
- Always add yogurt which is at room temperature, not coming straight out of fridge.
- Make sure your paneer is not wet otherwise the stuffing will be soggy and it will pop out of bhatura while rolling.
- Always press the stuffed ball of dough with hands first as that helps in spreading the stuffing evenly and it will not pop out while rolling the bhatura.
- Always fry bhatura on high heat as they can absorb oil if fried on low heat and also will not puff perfectly.