Masala Bhatura ( Swadisht Subzian)
by Tarla Dalal
Added to 95 cookbooks
This recipe has been viewed 16822 times
Bhaturas are leavened puris 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 different variation that uses potatoes to add softness to the bhaturas and a blend of other ingredients to flavour them. Another innovation is that you can cook them lightly on a tava and keep them aside. Deep-fry them only when you need to serve them to enjoy these hot and fresh.
- Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
- Cover and keep aside for 10 to 15 minutes. Knead
- Divide the dough into 9 equal portions and roll each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
- Heat the oil in a deep kadhai and deep-fry the bhaturas, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
Nutrient values per bhatura
|Vitamin A||72.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||1.6 mg|
|Folic Acid||3.2 mcg|
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