Paneer Stuffed Bhatura is a delicious deep-fried Indian Pooris made with All Purpose flour stuffed with fresh Indian Cottage Cheese.
These stuffed paneer bhaturas are good to enjoy as such though we can serve it with chole or aloo. I have adapted this from here and got to know this is a specialty from a street vendor and is a hot-selling dish not easily available all the time.
Batura stuffed with paneer makes a wonderful breakfast or brunch dish for a relaxed and lazy Sunday morning. If you forget to soak the chole ahead, go ahead and make the No Onion No Garlic Aloo Matar masala.
We are starting week 2 of BM#114, where I will be sharing my next three alphabets in the A to Z Indian Pooris. This month it is going to be P, Q, R. I had other choices like Pudina Poori, Peethiwali Poori, Pumpkin Masala Poori.
Although you can make this for breakfast, I made this for dinner and everybody enjoyed it so much. I had told my boys ahead that I was making it and they agreed to try it. They had only the pooris on its own and said it tasted delicious as such.
Bhatura or Bhatoora or Bhature or batura as we call these deep-fried pooris are typically made with all-purpose flour fermented with curds and baking powder. This dough calls for about 3 to 4 hours of resting.
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Step By Step Pictures for making Paneer Stuffed Bhatura
Ingredients Use to make this stuffed paneer Bhatura
All-Purpose Flour is the main ingredient for the outer layer. The dough is fermented with curds and baking powder. Normally you should rest the dough for at least 2 to 3 hours. However, if you are in a hurry you can just rest it for 45 mins or an hour.
Making the Paneer fresh makes all the difference and it turns out soft and delicious on stuffing it.
The bhaturas taste very nice on their own, if you want you can increase the spice, or else you can serve with gravy on the side.
Paneer Stuffed Bhatura ~ A to Z Indian Pooris
For Bhatura's dough
- 2 cups All Purpose Flour / Maida
- 1/2 cup Semolina / Rava
- 1/2 cup Curds / Yogurt
- 1 tsp Baking Powder
- Salt to taste
- Cooking Oil for deep frying
- 1/2 tsp Sugar
Preparing the dough for Bhatura
- In a wide bowl, take the maida, rava, curds, salt, baking powder and mix well. Add warm water slowly as required and knead to a stiff dough.
- Cover the dough and keep aside for 2-3 hours, if you are in a hurry then keep for 30-45 minutes. This ferments the dough.
For the Paneer Stuffing:
- In a bowl, grate the Paneer, add salt, green chili, Garam masala and green coriander and mix well. Knead to form a ball. Divide into equal balls balls you get from the dough.
- After the dough rests, knead it again and divide into 8 balls. I made with 4 cups and got about 17 balls.
- Pour the oil in a kadai and let it heat up. Simmer when you are ready to fry the pooris.
- For filling in the stuffing, flatten a ball on the sides and place the paneer stuffing in the center and ensure you close on all sides tightly.
- Gently press it on the rolling board by dusting the balls with little flour.
- Roll into oblong discs and when the oil is hot, gently drop it in. Press the bhatura lightly on top and let it puff up.
- Then flip it to the other side and cook on that side as well.
- Once the bhatura is cooked on both sides, drain the poori on a kitchen towel.
- Serve hot with Aloo Matar Masala or Chole
This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.
If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.