Bhatura recipe


  • Potatoes: 3, I pressure cooked them with skin on and allowed it to come to room temp.
  • Flour: 1 1/2 cups, sometimes you might need a bit more
  • Salt: 1/2 tsp
  • Water: 1 tbsp
  • Oil: 1 tsp, to knead
  • Oil: For deep frying


  • Boil the potatoes with skin in an exceedingly autoclave. permit it to chill down and pls ensure it involves temperature. Peel off the skin and chop them.
  • place the flour and salt within the kitchen appliance and blitz once. Then add the sliced cooked potatoes into it. And blitz once more for a second or will jibe breadcrumbs.
  • once more run the kitchen appliance and add few drops of water (about one tbsp) slowly through the feeder till the dough comes along.
  • Plop the dough into another gut.Drizzle one tsp drawn butter or oil
  • And knead to a soft pliable dough. Pinch off lemon sized balls from the dough and roll out every ball into 3-4 in. discs, don't create it terribly skinny.
  • in the meantime heat a Kam-Tai with oil or drawn butter and convey it to boil, the oil ought to be highly regarded. Slide within the bhatura, gently faucet the highest with a spoon and it'll sing his own praises.
  • intercommunicate the opposite aspect and permit it to brown a small amount, strain and place it on prime of a paper napkin. Repeat an equivalent with the remainder. try and place the flame on medium flame in the course of out.
  • Serve with channa masala, lemon wedges, and onion rings.


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