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A truly decadent North Indian treat where fluffy, deep-fried bhaturas are filled with a spicy and savory minced meat (keema) mixture. This recipe yields perfectly puffed bhaturas with a delicious, meaty surprise inside, making it a complete meal in itself.
For 4 servings
Prepare the Dough: In a large mixing bowl, whisk together maida, suji, baking powder, baking soda, sugar, and 0.5 tsp of salt. Create a well in the center and add the curd and 1 tbsp of oil. Mix with your fingertips until the mixture resembles coarse crumbs.
Knead and Rest: Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky. Cover with a damp cloth and let it rest in a warm place for at least 2 hours.
Sauté Aromatics for Stuffing: While the dough rests, heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds and let them splutter for 30 seconds. Add the finely chopped onion and sauté for 5-6 minutes until translucent.
Cook the Keema Base: Add the ginger-garlic paste and green chilies, and sauté for 1 minute until fragrant. Add the chopped tomato and cook for 3-4 minutes until soft. Stir in the turmeric powder, red chili powder, coriander powder, and the remaining 1 tsp of salt. Cook for 30 seconds.
Cook and Dry the Keema: Add the mutton keema. Increase heat to high and cook for 5-7 minutes, breaking up lumps, until the keema is no longer pink. Reduce heat to low, cover, and cook for 15-20 minutes. Uncover and cook for another 5 minutes until all moisture has evaporated. The mixture must be completely dry.
Finish and Cool Stuffing: Stir in the garam masala and chopped coriander leaves. Turn off the heat and spread the keema on a plate to cool down completely before stuffing.
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A truly decadent North Indian treat where fluffy, deep-fried bhaturas are filled with a spicy and savory minced meat (keema) mixture. This recipe yields perfectly puffed bhaturas with a delicious, meaty surprise inside, making it a complete meal in itself.
This punjabi recipe takes 210 minutes to prepare and yields 4 servings. At 562.24 calories per serving with 19.23g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
Stuff the Bhaturas: After the dough has rested, knead it again for a minute and divide it into 8 equal portions. Flatten one portion into a 3-inch disc. Place about 1.5 tbsp of the cooled keema stuffing in the center.
Seal and Roll: Carefully bring the edges of the dough together, pleating as you go, and pinch to seal the stuffing inside completely. Gently flatten the stuffed ball. Lightly dust your rolling surface and roll the ball into a 5-6 inch oval or circle, about 1/4 inch thick.
Heat Oil for Frying: Heat oil for deep frying in a deep kadai over high heat (around 190°C / 375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface immediately.
Fry to Perfection: Carefully slide one rolled bhatura into the hot oil. Gently press it down with a slotted spoon to help it puff up. Once puffed, fry for 20-30 seconds per side until golden brown and crisp. Drain on a wire rack and serve hot.
Replace mutton keema with crumbled paneer, mashed potatoes, or soy granules cooked with the same spices.
Try making the bhaturas with 50% whole wheat flour (atta) and 50% maida. You can also try air-frying them, though the texture will be different from the traditional deep-fried version.
Finely chopped peas (matar) or carrots can be added to the keema stuffing for extra texture and nutrition.
The mutton keema is an excellent source of high-quality protein, which is essential for muscle building, repair, and overall body function.
Mutton is a good source of heme iron, which is more easily absorbed by the body than iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The carbohydrates from the refined flour in the bhatura provide a quick source of energy, making this a very filling and satisfying meal.
Keema Bhatura is an indulgent dish and not typically considered healthy due to being deep-fried in refined flour. The mutton keema provides a good amount of protein, but the overall dish is high in calories and fat. It's best enjoyed occasionally as a treat.
One serving (approximately 2 bhaturas) contains around 550-650 calories, depending on the size and amount of oil absorbed. This includes calories from the flour, mutton keema, and frying oil.
The most common reasons are: 1) The dough was not rested long enough or in a warm place. 2) The oil was not hot enough. The oil must be very hot for the steam to build up inside and puff the bhatura instantly. 3) The bhatura was rolled too thin or unevenly.
Yes, absolutely. Chicken keema is a great alternative. The cooking time for the stuffing might be slightly shorter, so adjust accordingly. Ensure the chicken keema mixture is also completely dry before stuffing.
Keema Bhatura is a complete meal in itself but is wonderfully complemented by cooling accompaniments like mint raita, plain yogurt, or a simple onion salad (lachha pyaz) with lemon wedges. A side of mango or mixed vegetable pickle also pairs very well.