Friday, June 28, 2013

ALU BHATHURE (FOOD REMAKE FOR PPCS)

Tried and tasted by Nivedita
Hi All,
This is food world, We all girls(??) are working in the kitchen from a very young age. And the blog world is getting bigger everyday with a newbie trying her/his food and posting it in the blog. Here where we cross each other with the same recipe. Though the name is same, preparation is same, sometimes, the ingredients and the method or presentation is different. This is what happened with us, Jagruti and me! She had brought Ajwain Paratha - Flakey Indian Pan Fried Flat Bread with Carom Seeds for the Potluck Party which even I like and make it often. And the recipe is already there in my blog.Ajwain flavored flat bread !!!


I checked with Jagruti to guide me for this, and she suggested me to try some other recipe from her blog. I thought of searching something similar to paratha, so I browsed her space in "Paratha and Roti" label. Ohh! there are so many! and again many of the recipes are in my blog also. I selected two recipes to try. One was "Raw banana and oats paratha" and "Bhathure" But I could make Bhathure as I was not getting time to go and get raw bananas. But it was good that I made her bhathures and they were simply amazing. My family loved it as an evening snack and already there is an order from my elder one to make it often :-)


Its easy to make, I loved the taste of stuffing, though its a normal potato masala, its different. I loved it :-)
Coming to the recipe,
I followed exact recipe from her blog but reduced the quantity to half. I got medium sized 10 Bhathure.
For the cover:
All purpose flour  - 1 cup
Semolina or fine sooji - 1/8 cup
Instant dry yeast - 1/2 tsp
warm milk -1/4 cup

For Potato masala:
Medium Potatoes  - 4 boiled, peeled and mashed 
Oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Green chilli - 1/2 tsp. paste
Ginger - 1/2 tsp, crushed(I used more)
Haldi - 1/2 tsp
Salt to taste
Hing - a pinch of
Sugar - 1 tsp
Lime juice - as per taste, I used 1 tsp
I skipped Red chilly powder
Fresh chopped coriander - 2 tbsp
Oil to fry Bhathure - 1 to 1 1/2cup


Method:
Take all the ingredients under "for cover" Mix well to make soft dough. 
Cover it in a muslin cloth(it really helps) and keep it for 3 to 4 hours.
It allows the dough to ferment and you will get soft bhathures. 

Heat oil in a kadai.
Add mustard seeds when they splutter add hing, green chilly and ginger together. Saute for a minute. 
Add haldi and salt. Mix well. 
Add lime juice and sugar, mix well again and add the mashed potatoes. 
Mix well, adjust the seasoning.
Keep it aside to cool.
Divide the dough in to small balls. 
Keep oil in a kadai to heat. 
Divide the stuffing masala also into small balls 
Take one dough ball, roll into small circle. Keep one stuffing ball on it. Cover it with all the sides and close it to make a small ball again.
Slowly roll into small oval shape puri.
Repeat with other dough and the stuffing.
Fry the bhathures one by one in hot oil.
Serve hot with anything, curds, green chutney, sauce or eat it just like that.. :-)
Down is the link from Jagruti's blog:



What's in your mind for the next Potluck Party girls??? I am waiting :-)


Keep Smiling,

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