Quick Bhatura is for those times when you are in a hurry to make this dish without resting time. This Bhatoora gets done in 15 to 20 mins time.
Normally even with adding leavening agent and curds, we rest the Bhatura Dough for at least 2 hours. So when you have to make this without planning it becomes tough. At times like that, this quick Bahtura recipe comes to aid.
We add boiled and mashed potato along with curds and baking soda to make the dough soft. The Bhatura comes out excellent. I have other version of Aloo Batura made differently apart from Bread Bhatura that is also instant. If you are looking for more ideas, then these traditional Bhatura or the Paneer Stuffed Bhatura will be apt.
As always I planned on making these quick bhaturas on Sunday when I make pooris. Kids liked it too as it was just recently they had Paneer Stuffed Bhatura and it was easy to get them enjoy this as well. I had prepared Chana Masala for the gravy. Bhatura and Chhole are surely a pair made in heaven!
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Step By Step Pictures for making Quick Bhatura
Ingredients used to make this Quick Bhatura
This is a quick version of the regular bhaturas, so we add mashed potatoes along with curds and baking soda.
Resting the dough for 20 mins is enough to make these bhaturas, however, if you can rest it to an hour also its fine.
Rava is added to make the bhaturas to make it crispy.
As we add mashed potatoes, the dough will become soft after resting. So knead to a stiff dough using very little water.
As you see the pictures, these bhaturas stayed puffed up for a while and it was so delicious with the chana masala.
- 2cups All purpose flour / Maida
- 1/4cup Semolina / Rava
- 1cup Potato
- 1/2cup Curds / Yogurt
- 2tbsp Cooking Oil
- 1/4tsp Baking Soda
- Salt to taste
- Cooking Oildeep for frying
- Wash and mark the potatoes. Pressure cook till soft or Microwave 3 medium sized potatoes for 7 minutes. Once done soak in water and peel the skin. Mash it well. You can either grate it or mash to a paste.
- Take the flour in a wide bowl along with rava, curd, salt, baking soda and 2 tsp oil to it. Mix everything well and add grated potatoes to this mixture.
- Mix everything to a smooth dough with your hands using little warm water as required. Make sure you don't add water in one shot, it has to be sprinkled and added as potato would have given the moisture required.
- Leave the kneaded dough for 10 mins or 20 minutes. Once it rests, grease your hand with oil and knead the dough again.
- Divide the dough into equal balls of about 6 to 7 balls.
- For rolling, you can either use oil to ease your rolling or dust the balls.
- Heat a kadai with oil and check if the oil is hot by dropping in a tiny bit of dough. When it comes up right away, the oil is hot enough.
- Roll out thin discs of about 6 to 7 inch size and gently drop into the hot oil.
- Using the slotted ladle, press on the top for the bhaturas to puff up.
- Flip to the other side, cook the bhaturas till it turns colour.
- Drain to a kitchen towel.
- Serve with Chole Masala.
Knead the dough to a stiff one as potato added will make the dough very soft after resting. The bhaturas are always rolled out little thick. Keep the oil medium to low so that bhatura gets cooked evenly.
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