If you want to create bhatura’s instantly and don’t have enough time to combine yeast or sodium bicarbonate and it for fermenting. Then mix taters in maida making aloo bhatura’s. your family will like this recipe.
Ingredients for Aloo Bhatura
- Maida - 2 cup
- Salt - teaspoon or according to taste
- Potato - 2-3 (steamed)
- Curd - 1/3 cup
- Oil - 1 tablespoons of to include in maida
- Oil - to fry bhatura
Steps to make Aloo Bhatura
Peel the taters and grate them finely.
Take maida in almost any utensil, add mashed potato, salt, oil and curd in maida. Mix all ingredients nicely and add little water at any given time and knead soft dough. Ensure that it stays bit hard then chapatti dough and soft then puri dough. Cover the dough and it aside for 15-twenty minutes in order that it will get fermented nicely and becomes puffy. Dough to make bhatura is prepared.
Take oil inside a pan and on flame to really make it warm. Put some dry flour with you and take little amount (lemon size) of dough with you making a round ball. Like wise prepare all balls. Take one ball and mud with dry flour. Put the ball on moving plate and roll passing on a round shape. Ensure that it stays thick just like a parantha.
Once the oil will get hot, lightly put the bhatura within the pan. If this floats in the surface press it slightly with ladle to really make it puffy, transform it upside lower if this will get brown in one side. Fry until each side are cooked correctly and evenly. Remove the fried bhatura inside a plate engrossed in kitchen paper. Like wise fry all bhatura’s.
Hot and tasty aloo bhatura is prepared. Serve with masala chana or pindi chana or matar choley, chutney or pickle. The initial point about aloo bhatura is they remain soft despite they get awesome.
