Stuffed Aloo Bhatura Recipe - Aloo Bhatura Recipe

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I love bhatura, but i dont make it very often these days. Since it is fried, i make it very rare. Few days back i was craving for it, so made it and serve with dahi aloo. I have shared few version of bhatura before, all the time i dont use yeast in it. But this time i decided to make it with yeast and it turned out so soft and spongy.

I made plain bhatura as well stuffed one. I used a spicy and tangy potato filling in this, you can use paneer as well. I have one more version of bhatura in which a starter is used instead of yeast and it is a authentic punjabi recipe, will be sharing it next time..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Resting Time 1 to 2 hours
Cooking Time : 30 sec to 45 sec per battura
Serves: 4

Ingredients:

For Dough:
All Purpose Flour / Maida – 2 cups
Sooji / Rava / Semolina – 1/4 cup
Salt to taste
Sugar – 1.5 tblspn
Yogurt / Curd – 2 tblspn
Dry Yeast – 1.5 tsp
Oil – 2 tblspn + for deep frying
Warm Water as needed

For Filling:
Potatoes – 2 large boiled
Onion – 1 medium size chopped finely
Green Chillies – 2 chopped finely
Ginger – 1 tsp chopped finely
Garlic – 1 tsp chopped finely
Cumin Seeds / Jeerakam – 1 tsp
Chilli Powder – 1 tsp
Amchoor Powder / Dry Mango Powder – 1 tsp
Cumin Powder / Jeera Podi – 1 tsp
Salt to taste
Coriander Leaves a handful finely chopped

Method:

Take yeast and 1 tsp of sugar in a small bowl. Add little warm water to it and mix well. Let it sit for 5 mins till the yeast is activated.

Take sooji in a bowl, add in 1/4 cup of warm water to it and let it soak for 5 mins.

Now take flour, salt, sugar, oil, yogurt, soaked sooji, yeast mix and mix well. Add water slowly and knead to a soft dough. Cover and set aside for few hours till it doubles in size.

Now knead it well. Divide the dough into small balls.

Now lets make the filling. Heat 1 tsp of oil in a pan, add in cumin seeds and let them sizzle. Now add in ginger and garlic and saute for a min.

Add in onions, chillies and saute till light golden.

Add in spice pwoders and salt and mix well. Now pour this over potatoes and mash well. Add in coriander and mix well. Filling done.

Now take each ball and Roll each ball into a round disc. Place filling in and bring the edges together and pinch it well.

Now flatten it and spread it lightly.

Heat oil for deep frying and fry the battura till puffy.

Drain and serve.

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