— Whole Wheat Bhatura for the Soul —
This past Sunday, I let myself indulge.
Not in a flashy, extravagant way—but in the form of something warm, golden, and deeply comforting: Whole Wheat Bhatura.
It might seem like a small thing, but for me, it was something more. Between rounds of cancer treatment, my kitchen has been a quiet, practical place. Most days, I stick to simple, nourishing meals- food that feeds without overwhelming. Food that asks little of me.
I do have family back up to cook for me, but as long as I feel fine, I prefer to do it myself. It helps to take my mind off things and gives a sense of accomplishment too!
I love making Indian breads. There’s something deeply satisfying in the rhythm of kneading, the feel of dough under your fingers, the hiss of bread meeting hot oil or tawa. It’s a kind of quiet joy I’ve always held close.
But over the last few weeks, I’ve been taking things slow. My body has needed rest, and I’ve been listening—stepping back from the things I love, knowing they’ll be there when I’m ready. I missed the joy of cooking not just to eat, but to feel alive- beyond the appointments, treatments and fatigue.
This past Sunday, I felt ready. Not to take on the world—but to step back into the kitchen with just a little more intention. I craved something special. A bit of comfort, a bit of joy. Something that brought me back to myself—not the patient, not the tired body, but the part of me that still knows joy.
So I made bhatura.
Not the traditional, white-flour version, but a whole wheat one. Heartier. Earthier. I got a good arm and hand work out in the process of kneading the dough. And while it rested, I squeezed in some stretches and push ups too! Bonus!
And then, back to the dough. The bhaturas puffed up beautifully, were crisp at the edges and soft inside. I served them hot with some chole ( chickpea curry), although I made a slightly milder version. Another meal down! And of course, the joy was unlimited!
Continue reading for the full, printable recipe and video for my
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Whole wheat bhatura
Ingredients
- 4 cups atta (whole wheat flour, mine was the brown one, slightly more coarse) – plus a bit more for dusting
- 2 tsp carom seeds (ajwain)
- 2 tsp baking powder
- ¾ cup Greek yogurt
- 2 tbsp oil (plus extra for frying and greasing)
- Salt, to taste
- 1½ cups water (adjust as needed)
Instructions
- In a large bowl, combine the dry ingredients:flour, carom seeds, baking powder, and salt.
- Add Greek yogurt and oil, and rub them into the flour mixture with your fingertips until crumbly.
- Slowly add water, a little at a time, and knead until you have a soft, smooth dough—neither too sticky nor too firm. If the dough is sticky, dust with a little flour.
- Cover the bowl with a cloth or lid, and let the dough rest for at least 30 minutes.
- After resting, divide the dough into 18 equal portions.
- Heat oil in a deep pan for frying.
- As the oil heats, begin rolling:Lightly oil your rolling surface or board.Roll each dough ball into a disc—not too thick, not too thin.
- To test the oil, drop in a tiny piece of dough. If it rises immediately, the oil is ready.
- Carefully slide a bhatura into the oil. Let it puff up. Flip it over and cook until both sides are golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot, ideally with chickpeas (chole), a fresh salad, or anything that brings you comfort.
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Until next time,
Sunita
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