Bhaturu is a classic fermented wheat bread associated with Himachal Pradesh and is cooked as a thick, soft roti in place of Punjabi bhatura, which is deep-fried. In the traditional preparation process, malera or khameer, a fermented starter, is employed, and it is the fermentation that gives the bread its unique flavour and softness. The bread is known in history to have been used throughout many regions of Himachal Pradesh, and it is usually served with dal and vegetables. In this version, khapli atta is used with a mixture of whole wheat flour, giving the dough a darker, grainy taste while still making it soft in nature, as bhaturu should be. Aashirvaad Chakki Khapli Atta is suited to be used as khapli atta, while curd and yeast form a perfect home-based, easy approach to fermentation, especially when malera is not available. The dough should always stay soft and pliable so that the whole dough stays moist and the final bread, after cooking, turns soft. The distinguishing attribute of khapli atta bhaturu lies in its use of fermentation rather than spices. After the dough ferments and becomes lighter, it is divided into portions and shaped into thick patties before cooking on a tawa. This final bread comes out soft and somewhat chewy inside, with some brown spots outside and goes quite well with plenty of rich Himachali dishes like madra, aloo palda, and other dals and curries. It has been indicated by sources in the past that, to make bhaturu, cooking at a festive time used to be done in oil; however, those cooked on the tawa are acceptable for daily consumption.

Enjoy crispy kachoris with spiced lentil and onion.