Masala Bhatura

Masala Bhatura

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Bhatura are leavened puris usually 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 variation of this popular bread that uses a potato filling to add softness to the Bhatura and a blend of other ingredients to flavour them. Moreover the potatoes prevent the Bhatura from turning rubbery and chewy. Another innovation is that they can be cooked lightly on a tava and kept aside. Deep-fry them only when you need to serve them to enjoy them hot and fresh straight out of the kadai!

Masala Bhatura recipe - How to make Masala Bhatura

Preparation Time:    Cooking Time:    Total Time:     Makes 6 bhaturas.
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    Main Procedure
  1. Combine all the ingredients in a bowl and knead into a firm dough using water as required.
  2. Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.
  3. Divide the dough into 6 equal portions and roll each portion into a 100 mm. (4") diameter circle.
  4. Cook each portion lightly over a tava (griddle) for a few seconds on each side. Keep aside.
  5. Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides. Drain on absorbent paper.
  6. Serve immediately.
Nutrient values (Abbrv) per bhatura
Energy154 cal
Protein2.5 g
Carbohydrates16.9 g
Fiber1.5 g
Fat8.6 g
Cholesterol0 mg
Sodium4.4 mg
Click here to view calories for Masala Bhatura


Masala Bhatura
 on 31 Oct 12 09:49 AM

Nice variation to the regular bhatura and this potatoes and onions and spices added to the dough.
Masala Bhatura
 on 18 Nov 11 01:53 PM

I have a query - How come Masala Bhatura doesnt have any Dahi or dry yeast ingredients like the actual Bhatura recepie