Have you tried these soft, fluffy and delicious Aloo bhaturas? You must try it if you haven’t. In my family, we prefer aloo bhaturas over regular bhaturas. They are easy to make and no need to rest the dough. The best part of this aloo bhatura is that they do not get chewy even after they get cold. Isn’t it a win-win situation?? What are you waiting for? Do try it out today and don’t forget to enter your comments on how do you like it…
- 1.5 cup all purpose flour (maida)
- ¾ cup wheat flour
- 1 large potato or 2 medium sized potatoes, mashed really well
- ¼ teaspoon of baking powder or baking soda
- 3 tablespoon curd (yogurt or dahi)
- 1 teaspoon sugar
- 2 teaspoon ghee or oil for kneading the flour
- salt to taste
- oil for deep frying
- very little water for kneading the flour if required
- seive the flours with the baking powder.
- add the mashed potatoes, curd, sugar, salt and knead to a smooth dough. only add water if required.
- cover the dough with a wet cloth and keep aside for two hours.
- after two hours lightly knead the dough.
- make medium size round balls and roll each into a large puri of about 4 inches in diameter.
- fry each bhatura in moderately hot oil till they become puffed up and well browned.
- serve the aloo bhaturas with punjabi chole.