Keema Bhatura

Name: Keema Bhatura
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup all-purpose flour (for bhatura dough); 0.5 cup yogurt (plain, for dough); 1 tsp baking powder (for dough); 1 tsp sugar (for dough); 0.5 tsp salt (divided between dough and keema filling); 1 tsp oil (for dough); 0.5 cup water (add as needed for a soft dough); 300 g ground mutton (fresh, lean); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (finely chopped); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(78)

TASTE SCORE

9/10

Spiced minced meat tucked into a soft bhatura dough and cooked until lightly blistered and golden. This rich North Indian-style dish makes a satisfying centerpiece with onion, pickle, or yogurt on the side.

PREP

35m

COOK

35m

SERVES

1 PIECE

509 cal

SERVINGS

METHOD · 7 STEPS

knead · ~8 min
Knead the bhatura dough.
1.Add all-purpose flour, baking powder, sugar, and half of the salt to a mixing bowl.
2.Mix in yogurt and 1 tsp oil, then add water little by little to make a soft dough.
3.Knead for 5 to 6 minutes until smooth and supple.
TIPKeep the dough slightly soft so the stuffed bhaturas roll out without cracking.
rest · ~20 min
Cover and rest the dough.
Cover the dough and let it rest for 20 minutes while you make the filling.
saute · ~15 min
Cook the keema filling.
1.Heat 2 tbsp oil in a pan over medium heat and add cumin seeds.
2.Add onion and cook until light golden, about 5 minutes.
3.Add ginger, garlic, and green chili and cook for 1 minute.
4.Add tomato, turmeric powder, red chili powder, coriander powder, and the remaining salt. Cook until the tomato softens.
5.Add ground mutton and break it up well. Cook until the meat changes color and turns crumbly.
6.Cook until the filling is fairly dry, then stir in garam masala and coriander leaves.
TIPDry filling is important here. If the keema stays wet, the bhaturas will tear while rolling.
rest · ~10 min
Cool the filling.
Spread the keema on a plate and let it cool for 10 minutes so it is easier to stuff.
assemble · ~10 min
Stuff and shape the bhaturas.
1.Divide the dough into 4 equal portions and shape into smooth balls.
2.Divide the cooled keema filling into 4 portions.
3.Flatten one dough ball, place one portion of keema in the center, and seal the edges tightly.
4.Gently roll into an oval or round bhatura, using light pressure to keep the filling inside.
TIPDust lightly with flour only if needed. Too much dry flour makes the surface tough.
fry · ~12 min
Cook the keema bhaturas.
1.Heat a tawa or skillet over medium heat.
2.Place one rolled bhatura on the hot tawa and cook until bubbles appear, about 1 minute.
3.Flip, drizzle a little of the remaining oil around the edges, and cook both sides until golden with light brown spots.
4.Repeat with the remaining stuffed bhaturas.
TIPCook on medium heat so the dough cooks through and the keema warms fully without burning the outside.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the keema until almost dry and crumbly; any excess moisture will make the bhaturas split while rolling.
2
Cool the filling fully before stuffing so steam does not soften the dough from inside.
3
Seal the dough seam tightly and place it seam-side down before rolling to prevent leaks on the tawa.
4
Use gentle, even pressure while rolling; pressing too hard pushes the keema to one side and causes tearing.
5
If the dough springs back, let the stuffed ball rest for 5 minutes, then roll again more easily.
6
Cook on medium heat only; high heat can brown the outside before the stuffed center is properly heated through.
7
Leftover cooked bhaturas reheat best on a dry skillet, not in the microwave, so the surface stays soft with light crisp spots.