Masala Bhatura ( Swadisht Subzian)
by Tarla Dalal
Added to 96 cookbooks
This recipe has been viewed 45782 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.
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.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per bhatura
Energy | 97 cal |
Protein | 1.7 g |
Carbohydrates | 11.2 g |
Fiber | 1 g |
Fat | 5.2 g |
Cholesterol | 0 mg |
Sodium | 2.9 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe