Khapli Atta Paneer Bhatura

Recipe Perfect For Sunday Indulgence

The Punjabi way of adding more protein to their diet, especially for vegetarians, is paneer, since dairy is also a big part of their households. Wheat is also central to their diet, as rotis and parathas dominate more than rice, just like in Delhi. The capital was where chole bhature was popularised, especially the bhatura. A beloved variation of the fluffy bhatura is paneer bhatura, and while this Punjabi street-food favourite is simply delicious, it is also high in calories. While not much can be done about that, you can add more nutrition to it by using khapli atta instead of maida. The filling in this bhatura stays true to the original idea of using mashed or grated paneer mixed with garam masala and fresh coriander, sealed inside a small ball of dough before it's rolled out and deep-fried. Using khapli atta does mean the dough behaves slightly differently from an all-maida version, since the higher fibre content makes the gluten a little weaker, so the dough needs a longer, more thorough knead with hot water to develop enough elasticity for the bhatura to puff up properly. Aashirvaad Chakki Khapli Atta has its challenges, but when it comes to Indian rotis, parathas or even puris, it produces ultra-soft results, and also gives that pillowy puff that a good bhatura is judged on. Using khapli wheat, which is fibre-rich and coarser to the touch, brings a naturally nutty flavour and a noticeably richer bite, while the yoghurt-leavened dough still puffs up when fried hot. Switching to ancient grains is a good idea if you want to add more nutrients per meal.