Aloo Bhatura

Ingredients

• • Maida - 2 cups
• • Potatoes (boiled, peeled & crumbled) - 1 ½ cups
• • Salt - ¾ teaspoon
• • Oil (for deep frying) - as required

Method

• 1. Pressure cook potatoes in water for 7 to 10 minutes.
• 2. Peel, crumble coarsely and then measure.
• 3. Mash it till smooth without any lumps, when potatoes are Still warm.
• 4. Add maida to mashed Potatoes little by little with salt and knead to a smooth dough. Do not add water to knead the dough.
• 5. Roll Out immediately little thicker than normal puris using maida for dredging.
• 6. Deep fry in hot oil till golden brown on both sides. Serve hot with channa masala.

Note

• • If the dough is kept for a longer time after mixing it becomes saggy.
• • Use up all the dough immediately after kneading.