Aloo Batura

Aloo Batura
(Deep fried Indian bread)

Makes: 11

You will need

1 cup (200 g) whole wheat flour (gehum ka atta)
1 potato (1 big or 2 small - 200g), boiled and mashed
2 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 green chilli, finely chopped
1/2 teaspoon salt
200 ml oil

Method

In a wide bowl, mix whole wheat with boiled and mashed potato, chopped mint - coriander leaves, chopped green chilli and salt and knead to a soft dough. Add 1 teaspoon water if required when making dough. Store in an airtight container for half an hour.

Divide aloo batura dough into 11 portions and make balls. Flatten them to make rounds (just like puri - 4 inches in diameter) with the help of little dry flour.

In a kadai, 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 to absorb extra oil and serve with chole or any gravy dishes of your choice.