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Express recipe: How to make Aloo Bhatura

There's probably nothing as sinful and tasty as oil-dripping bhaturas and steaming hot chole.

Written by Nisha Madhulika | Noida | Updated: September 17, 2014 10:51 am
bhatura-main Aloo Bhatura (Source: nishamadhulika.com)

There’s probably nothing as sinful and tasty as oil-dripping bhaturas and steaming hot chole. The preparation becomes all the more tempting if there’s a dash of potatoes in the layers of soft and crispy bhaturas. Isn’t your mouth watering, already?

What’s more? There’s no need to ferment the dough for a long duration; by mixing potatoes you are also turning this recipe into an instant one. So what are you waiting for? Get into your kitchen, right now!

ALOO BHATURA

INGREDIENTS
2 cups Maida
Salt, as per taste
2-3 boiled potatoes
1/3 cup curd
1 tbsp oil (to add in maida)
Oil for deep frying bhatura

METHOD

Peel the potatoes and grate them.

bhatura-1 Peel the potatoes and grate them. (Source: nishamadhulika.com)

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.

bhatura-2 Mix all ingredients properly; make dough (Source: nishamadhulika.com)

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.

bhatura-3 Roll the ball (Source: nishamadhulika.com)

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.

bhatura-4 Fry the bhatura (Source: nishamadhulika.com)

Take out the fried bhatura in a plate covered with kitchen paper. Likewise fry all bhaturas.

Hot and yummy aloo bhaturas are ready.

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.

A homemaker in Noida, and passionate about cooking, Nisha Madhulika at 54 started http://www.nishamadhulika.com in 2007. She started her YouTube channel in mid 2011. She is known for making recipes with easily available ingredients. She has posted more than 1100 videos on her channel so far. She is one of the most popular chefs online and was recently featured in YouTube Top Chefs coffee table book.

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