Aloo Bhatura
Being a Punjabi this is my all time favourite when my mom used to put it in my tiffin. I know it is not having much nutritious contents, but still love to eat once in awhile. being stuffed makes it easy to carry without any curry.
Preparation Time : 15 Min
Resting Time : 2 - 4 Hours
Cooking Time : 10 Min
Video :
Ingredients :
For Bhatura dough
Being a Punjabi this is my all time favourite when my mom used to put it in my tiffin. I know it is not having much nutritious contents, but still love to eat once in awhile. being stuffed makes it easy to carry without any curry.
Preparation Time : 15 Min
Resting Time : 2 - 4 Hours
Cooking Time : 10 Min
Video :
Ingredients :
For Bhatura dough
- 2 Cup Maida (refined flour)
- 1/2 Cup curd
- 1 Tablespoon sooji
- 1 Teaspoon baking powder ( if baking powder is not available use fruit salt)
- 1 Teaspoon sugar
- Salt according to taste
- 1 Tablespoon oil
For Filling :
- 2 Boiled potatoes (grated)
- 2 Chopped green chillies
- 1 Teaspoon grated ginger
- 1 Tablespoon chopped coriander
- 1 Teaspoon chilly powder
- 1 Teaspoon dry mango powder
- Salt according to taste
- Oil for frying
Procedure :
For Dough :
- In a bowl take Maida, sooji, baking powder, salt and sugar and mix all
- Add curd to this mixture and knead well
- Add required water to this and make a soft dough
- Add a tablespoon of oil to this, cover this dough and keep aside for 2 hours
- For filling : in a bowl add grated potato, green chilly, coriander leaves, salt, chilly powder and dry mango powder and mix well
- Divide the dough into 10 equal portions, roll them into balls
- Take one ball of dough flat it and place a tablespoon of filling in the centre and bring the edges together and form a ball
- Dust this ball with dry flour and roll it into a flat bhatura
- Heat oil in kadai and deep fry it till it is light brown on both sides
- Serve it with pickle of your choice
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