Masala Bhatura


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5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 11 cookbooks   This recipe has been viewed 14768 times

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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Preparation Time:    Cooking Time:     Makes 6 bhaturas.
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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
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 on 31 Oct 12 09:49 AM


Nice variation to the regular bhatura and this potatoes and onions and spices added to the dough.
 on 18 Nov 11 01:53 PM


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