Stuffed Bhaturu With Apple Chutney
A fermented bread stuffed with spring onions and spices that is best enjoyed with an apple chutney.
Stuffed Bhaturu With Apple Chutney Recipe by Ajay Chopra

- 4

Cooking Time

-35 Min


- Medium

Preparation Time

- 15 Min


  • FOR Bhaturu
  • 1 tsp dry yeast
  • 1 tsp sugar
  • water as needed
  • 1 cup wheat flour
  • 1 tsp salt
  • FOR Stuffing
  • 1/2 cup Spring onion greens
  • 1/2 onion
  • 1 tsp garlic
  • 1 tsp peach
  • 1 tbsp dried pomegranate seeds
  • 1-2 fresh red chillies
  • 1 tsp poppy seeds
  • 3 tsp mustard oil
  • salt as per taste
  • 2 red apples
  • 1 tsp mustard seeds
  • 2 tsp sugar
  • 1/4 tsp red chilli powder
  • 1/2 tsp lemon


  1. 1

    To make bhaturu mix dry yeast, sugar and water and let yeast rest to get activated pour the yeast in wheat flour and make soft dough and rest the dough for 30 min.
  2. 2

    to make paste take onion, green onion, garlic, peach dried pomegranate seeds, red chillies, poppy seeds, mustard oil and salt.
  3. 3

    Dust flour surface and take a handful of fermented dough and spread like flatbread, place spoonful of stuffing on flatbread.
  4. 4

    Roll stuffed dough ball into flatbread and cool on a pan and place bhaturu directly on the flames and get a crest outer layer and bhaturu is ready for apple chutney peel deseed apples and cut in 1cm cubes, in mustard oil add mustard seeds when crackle add apple cubes and sauté and then add sugar and water as needed to cook the apple, add raisin, red chilli powder and salt, add juice of lemon and mix well.
  5. 5

    serve the apple chutney with hot stuffed bhature.
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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
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