|Place of origin||Indian subcontinent|
|Region or state||Northern regions of the Indian subcontinent|
|Associated national cuisine||India, Bangladesh, Pakistan|
|Main ingredients||White flour (maida), dahi (yogurt), ghee or oil, yeast|
Bhatoora (also known as Batoora, Bhatura, Batura, Pathora or Tamil puri) (Hindi: भटूरा, Urdu: بھٹورا, Punjabi: ਭਟੂਰਾ) is a fluffy deep-fried leavened bread from the Indian Subcontinent. Variations include aloo bhatura (bhatura filled with potato) and paneer bhatura (bhatura filled with cottage cheese). It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.
A typical recipe includes white flour (maida), dahi (yogurt), ghee or oil, and either yeast or baking powder. Once kneaded well, the dough is left to rise, and then small balls of it are either hand-rolled or flattened using a rolling pin. Then the bread pieces are deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy.
A nonfried variant is the kulcha, which can be baked or cooked on a flat pan and is garnished with coriander leaves. It is cooked from the same dough.
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