Masala Bhatura


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Bhatura are leavened puris usually served with Chole. They are soft and spongy and must be enjoyed while they are hot or else they become chewy. This recipe is a variation of this popular bread that uses a potato filling to add softness to the Bhatura and a blend of other ingredients to flavour them. Moreover the potatoes prevent the Bhatura from turning rubbery and chewy. Another innovation is that they can be cooked lightly on a tava and kept aside. Deep-fry them only when you need to serve them to enjoy them hot and fresh straight out of the kadai!

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Makes 6 bhaturas.
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Ingredients

Method
  1. Combine all the ingredients in a bowl and knead into a firm dough using water as required.
  2. Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.
  3. Divide the dough into 6 equal portions and roll each portion into a 100 mm. (4") diameter circle.
  4. Cook each portion lightly over a tava (griddle) for a few seconds on each side. Keep aside.
  5. Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides. Drain on absorbent paper.
  6. Serve immediately.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
2 reviews received for Masala Bhatura
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Vinita_RajOctober 31, 2012

Nice variation to the regular bhatura and this potatoes and onions and spices added to the dough.

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Helpful reviews for this recipe
Reviewed November 18, 2011by Foodie #546556

I have a query - How come Masala Bhatura doesnt have any Dahi or dry yeast ingredients like the actual Bhatura recepie

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Reviewed October 31, 2012by Vinita_Raj

Nice variation to the regular bhatura and this potatoes and onions and spices added to the dough.

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Report this Reported by 1 member
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