Aloo Bhatura Recipe

Chole and bhatura is one of my favourite combination which I can have any day any time .This pair is just like match made in the heaven

I have used wheat flour in combination with refined flour (maida) for the recipe.but you can make  it with only maida too. 

 The unique point about aloo bhatura is that they remain soft even after they get cool.

You can check out few chole & regular bhature recipe here


Ingredients

Maida - 2 cup  (You can also use 1 cup maida & 1 cup wheat flour (gehu ka ata  --- I had used both flours in half half quantity)

Salt -As per taste

Potato - 2-3 (boiled)

1 green chilli chopped (optional)

Curd - 1/3 cup

1/4 tsp of baking powder or baking soda

3 tbsp curd/yogurt

1 tsp sugar

Oil - 1 tbsp to add in maida

Oil - to fry bhatura

Method:


1Boil potatoes & let them cool .Peel the potatoes and grate them finely with a grater.crumble potato thoroughly without any lumps.

 

2.Take maida and wheat flour in a mixing bowl .add mashed potato, green chilli, salt, oil and curd .

3. Mix all ingredients nicely and add little water at a time and knead soft dough. Keep it bit hard then chapatti dough and soft then puri dough. Cover the dough and keep it aside for 15-20 minutes so that it gets fermented nicely and becomes puffy. 



4.Heat oil in a pan and keep on flame to make it warm.

5.Put some dry flour in your hands and take little amount (lemon size) of dough in your hands and make a round ball. Like wise prepare all balls. 

 

5.Take one ball and dust rolling board (polpat) with dry flour. Place the ball on rolling board and roll giving it a round shape. Keep it thick like a parantha.




6.When the oil gets hot, gently place the bhatura in the pan. When it floats at the surface press it slightly with ladle to make it puffy, turn it upside down when it gets brown from one side. Fry until both sides are cooked properly and evenly. 


 

7.Take out the fried bhatura in a plate covered with kitchen paper. Like wise fry all bhatura’s.




 
8.Hot and yummy aloo bhatura is ready. Serve with masala chana or pindi chana or matar choley, chutney or pickle.