Stuffed Black Chana Bhaturu: A Traditional Himachali Recipe from Palampur
Bhaturu is a deep-fried Himachali bread, crisp on the outside and soft inside. This version is stuffed with coarsely ground black chana (kala chana) and spices, making it hearty enough to eat on its own with green chutney or pickle. It's a recipe that I have learnt from my mother who used to make these for all of us during family get together and special occasions.
Ingredients / सामग्री
For the Dough / आटे के लिए
For the Stuffing / भरावन के लिए
Method
- Prepare the Dough: Mix the atta, yeast, ajwain, and salt in a bowl. Knead into a soft dough using warm water. Cover and let it rest for 3 hours, until it rises slightly.
- Prepare the Stuffing: Drain the soaked black chana. Coarsely grind it with the ginger, garlic, and green chillies — keep the texture a little rough rather than grinding it into a smooth paste. Mix in the salt, cumin powder, black pepper, and garam masala.
- Stuff and Fry: Divide the dough into equal balls. Roll each ball out, place 1 tbsp of stuffing in the centre, seal the edges, and roll again gently. Heat oil in a deep kadhai and fry the stuffed bhaturu on medium flame until they puff up and turn golden brown on both sides.
- Serve: Serve hot with Red or Green Chamba Chukh or Apple/Plum Chutney, and a cup of Kangra/Seabuckthorn tea.
Serving Suggestions
Serve hot with:
- Red Chamba Chukh
- Green Chamba Chukh
- Apple / Plum Chutney
- Kangra Tea
- Seabuckthorn Tea
- Green Chutney or Pickle
- Let the dough rest fully. It's what keeps the bhaturu soft rather than dense.
- Keep the flame at medium while frying, so the inside cooks through before the outside browns too fast.
- Chopped onion and coriander can be added to the stuffing for extra flavour.
Bhaturu like this works well for family get-togethers, festivals, a Sunday brunch, or any time you want a taste of home from the hills.
FAQs
What is bhaturu?
Bhaturu is a Himachali deep-fried bread, similar in spirit to the more widely known bhatura but typically made with whole wheat flour and often stuffed, as in this black chana version.
Can the stuffing be made ahead of time?
Yes. The chana stuffing can be prepared a day in advance and refrigerated, which also saves time on the day you plan to fry the bhaturu.
Does the dough really need to rest for 3 hours?
Yes, the resting time lets the yeast work and is what gives the bhaturu its soft interior. Skipping or shortening this step will result in a denser bread.
Can this be baked instead of fried?
This recipe is written for deep-frying, which is what gives bhaturu its characteristic puff and texture. Baking would change both the texture and the traditional character of the dish.
Can leftover bhaturu be stored or frozen?
Cooked bhaturu are best eaten fresh, but leftovers can be kept in the refrigerator for a day and reheated in a pan. Freezing isn't recommended, as it affects the texture.
Sonika Sood is a home cook from Palampur, Himachal Pradesh, who shares traditional Pahadi recipes passed down in her family.
