Bhatt Ki Puri Curry
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Bhatt Ki Puri Curry is a magnificent and high-quality meal from the high altitudes, where the traditional black soybean (Bhatt) is used to create a unique stuffed flatbread and a spicy gravy. I make a soft dough with a magnificent spiced bean paste and then serve it with a thin, aromatic mountain curry. This dish is a symbol of mountain resilience, providing high energy and warmth during the freezing winters. The taste is remarkably balanced—savory, nutty, and carrying a magnificent sharp scent from the mountain herbs. It is an honest and high-quality representation of the unique culinary heritage of the hills. I love serving this warm with a big bowl of spicy curry and a spoonful of fresh mountain ghee.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great stuffed puri is ensuring the bhatt paste is thick enough so the dough doesn't get sticky.
- Always use pure mountain ghee for kneading to provide that magnifique and authentic hill aroma.
- Frying the puris on medium-high heat is the absolute secret to achieving a magnifique and even professional-grade puff.
Nutritional Information(Per 3-4 pieces)
385 kcal
12g
18g
44g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.