Bread Bhatura with Aloo Ki Bhaji

Bread Bhatura with Aloo Ki Bhaji

Makes: 16 - 18 baturas

Ingredients

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 )

Method

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

Ingredients

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

Method

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.