Masala Bhatura ( Swadisht Subzian)
by Tarla Dalal
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.
Masala Bhatura ( Swadisht Subzian) recipe - How to make Masala Bhatura ( Swadisht Subzian)
Preparation Time: Cooking Time: Total Time:
Makes 9 bhaturas
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1/2 cup boiled , peeled and mashed potatoes
1 tbsp chopped coriander (dhania)
2 tbsp finely chopped onions
1 tsp finely chopped green chillies
1/4 tsp garam masala
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for deep-frying
- 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.
| Energy | 97 cal |
| Protein | 1.7 g |
| Carbohydrates | 11.2 g |
| Fiber | 1 g |
| Fat | 5.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 71 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 1.6 mg |
| Folic Acid | 3.8 mcg |
| Calcium | 7.2 mg |
| Iron | 0.6 mg |
| Magnesium | 14.9 mg |
| Phosphorus | 36.6 mg |
| Sodium | 2.9 mg |
| Potassium | 47.6 mg |
| Zinc | 0.2 mg |