Take maida in a bowl. Add mashed potatoes, salt, oil and curd.
Mix all ingredients properly and keep adding water while kneading to turn the mix into a dough.
Keep it a bit harder than a chapati dough and softer than a puri dough.
Cover the dough and keep it aside for 15-20 minutes so that it gets fermented nicely and becomes puffy. Dough for making bhatura is ready.
Heat oil in a pan. Put some dry flour in your hands and take little amount (lemon size) of dough in your hands and make a round ball. Likewise prepare all balls.
Take one ball and dust with dry flour. Place the ball on rolling plate and roll giving it a round shape. Keep it thick like a parantha.
When the oil gets hot, gently place the bhatura in the pan.
When it floats above, press it slightly with ladle to make it puffy; turn it upside down when it gets brown from one side.
Fry until both sides are cooked properly and evenly.
Take out the fried bhatura in a plate covered with kitchen paper. Likewise fry all bhaturas.
Recipe Tips
Serve with masala chana or pindi chana or matar choley, chutney or pickle. Unlike plain bhatura, aloo bhatura remains soft even after they get cold.
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