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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!
Preparation Time: 10 minutesCooking Time: 15 minutes
Makes 6 bhaturas.
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I have a query - How come Masala Bhatura doesnt have any Dahi or dry yeast ingredients like the actual Bhatura recepie
Nice variation to the regular bhatura and this potatoes and onions and spices added to the dough.
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