Keema Bhatura
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
10 steps. 65 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Cook and Dry the Keema: Add the mutton keema
- a.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.
- 6
Finish and Cool Stuffing: Stir in the garam masala and chopped coriander leaves
- a.Turn off the heat and spread the keema on a plate to cool down completely before stuffing.
- 7
Step 7
- a.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.
- 8
Step 8
- a.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.
- 9
Step 9
- a.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.
- 10
Fry to Perfection: Carefully slide one rolled bhatura into the hot oil
- a.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.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough should be soft and pliable, similar to chapati dough but slightly softer. If it's too stiff, the bhaturas will be dense.
- 2Ensure the keema filling is completely dry. A wet filling will make the bhaturas soggy and can cause them to tear while rolling or frying.
- 3The secret to perfectly puffed bhaturas is very hot oil. If the oil isn't hot enough, they will absorb excess oil and become greasy and flat.
- 4Pinch the seams of the stuffed dough ball very tightly to prevent the filling from leaking out during frying.
Adapt it for your goals.
Vegetarian Version
Replace mutton keema with crumbled paneer, mashed potatoes, or soy granules cooked with the same spices.
Healthier AlternativeHealthier Alternative
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.
Add VegetablesAdd Vegetables
Finely chopped peas (matar) or carrots can be added to the keema stuffing for extra texture and nutrition.
Why this is on our healthy list.
Rich in Protein
The mutton keema is an excellent source of high-quality protein, which is essential for muscle building, repair, and overall body function.
Source of Iron
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.
Provides Instant Energy
The carbohydrates from the refined flour in the bhatura provide a quick source of energy, making this a very filling and satisfying meal.
Frequently asked questions
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.