Bread Bhatura with Aloo Ki Bhaji
Makes: 16 - 18 baturas
Please use same measuring cup measure flour and water.
1 ¼ cup / 225 ml whole wheat ( atta ) (Indian standard measuring cup of 200 ml / 8 oz capacity)
3 tablespoon curd
1 teaspoon sugar
1/2 teaspoon salt
3 brown bread slices, chopped
1/2 cup water (for the dough)
Oil for deep frying ( approximately 250 ml oil )
In a bowl, mix sugar, salt and curd. Add flour and bread slices into it. Make a stiff dough with ½ cup water,
Cover and keep aside for 2 hours ( recommending to keep in a Tupperware container / box ).
Knead the batura dough again and divide into 16 -18 portions. Flatten them to make rounds ( just like puri) with the help of little dry flour.
In a kadai / frying pan, heat oil. Reduce heat to medium and fry batura one at a time till it puffs up. Turn over till both sides are golden brown. Drain on paper towels and serve with aloo ki bhaji / chole or any gravy dishes of your choice.
Aloo Ki Bhaji
Serves: 3 - 4
1 tablespoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera (cumin seeds)
½ teaspoon urad dal
3 onions, finely sliced
1 green chilli, slit lengthwise
1 spring curry leaves or 6 nos
½ - inch piece ginger ( chopped )
½ teaspoon turmeric powder
¾ teaspoon red chilli powder
4-5 medium- sized potatoes (aloo) (boiled, peeled and mashed)
3/4 teaspoon salt (or to taste)
100 ml (1/2 cup) water
Boil, peel and mash potatoes.
Dilute red chilli powder and turmeric powder in 2 teaspoon water. Keep aside.
Heat oil in a wide pan. Add mustard seeds. When they splutter, add jeera and urad dal. Fry on a low heat for 30 seconds until fragrant.
Add onion slices and fry until golden brown.
Add curry leaves, chopped ginger & green chillies. Fry on a medium heat till crisp.
Add onion slices. Fry on a medium flame till the onions are brown in colour.
Add diluted turmeric powder and red chilli powder. Fry on a low heat for 1 – 2 minutes until water dries up and well combined with all the ingredients.
Finally add mashed potatoes, salt to taste and 100 ml water (1/4 - inch above the level of potatoes. If the gravy is too thin, it won't be tasty).
Cover with a lid and cook on a low to medium heat for 12 – 15 minutes or until the bhaji slightly thickens / aloo well blended. Serve with puri or rotis or chapatis.