Masala Bhatura ( Swadisht Subzian)

by Tarla Dalal

Masala Bhatura recipe is a different variation that uses potatoes to add softness to the bhaturas and a blend of other ingredients to flavour them.

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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.

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Masala Bhatura ( Swadisht Subzian) recipe - How to make Masala Bhatura ( Swadisht Subzian)

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins Makes 9 bhaturas (9 bhatura )
Show me for bhaturas

Ingredients

1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1/2 cup boiled , peeled and mashed potatoes
1 tbsp chopped coriander (dhania)
2 tbsp finely chopped onions
1 tsp finely chopped green chillies
1/4 tsp garam masala
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for deep-frying

Method

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.