Tag Archive | onion

Aloo Palak Paratha with Cheese

 

 

 Potato Spinach Paratha with Cheese | How to make Aloo Palak Paratha with Cheese

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Aloo Palak Paratha with Cheese is a simple, easy, flavorful paratha that’s made with mashed up potatoes, finely cut blanched Spinach, four blend cheese, spices all kneaded into the dough to make soft, fluffy parathas.

Normally, a lot of the parathas that we see are stuffed with different mixtures, made in different variations and different fillings. A lot of people have their own version, taste and flavors of parathas that they make. This recipe that I’m bringing to you is something I created and whip together and has been tasted and tested …….and received full marks !

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I particularly don’t like to follow any recipe to the “T” or measurements …I’m more of an eye baller. Some people like spicy food and some are more health conscious …so I believe that go with what suits you with your liking and your taste. My family enjoys eating tasty, delicious, flavorful, but not to spicy food …..we think that spices shouldn’t over power the dish the actual taste of vegetables/dhal should still be noticeable.

I enjoy making some of the old fashion traditional parathas that have been made for years like paneer paratha, aloo paratha, gobi paratha, mooli paratha. Sometimes I like to add a twist to them, a different mixture, a different flavor, different vegetables. Instead of stuffing them always I like to incorporate everything into the flour, so it doesn’t feel like I’m eating roti and subzi (curry).

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Aloo Palak Paratha with Cheese goes well with plain yogurt, green coriander chutney, mango pickle (methia keri), sweet mango pickle (gor keri), cucumber raita or enjoy it as is. This is a great breakfast, lunch or tiffin idea. These can be made for picnics, brunch, long travel trips.

Here are some other delicious parathas that you may want to also check out: Bhaji Paratha, Broccoli Tofu Paratha, Methi Palak Thepla, Bhatura and Jowar Rotla – Gluten-Free Indian Flat bread,  Roti-Indian Flat bread.

 

Aloo Palak Paratha with Cheese

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4-5

Aloo Palak Paratha with Cheese

A simple, easy and quick breakfast, lunch, brunch, picnic or tiffin idea. "Aloo Palak Paratha with Cheese" Serve with your favorite choice of yogurt, achar, chutney.

Ingredients

  • 3 cups – Spinach roughly chopped, blanched and drained
  • 2 medium - aloo/potatoes, boiled, peeled and mashed.
  • 1 medium – red onion finely chopped
  • 2 1/2 cups - whole wheat flour
  • 1 tsp. – crushed cumin (grind in a coffee grinder, should be rough not powdery)
  • ½ tsp. - red chili powder
  • ¼ tsp. - turmeric powder
  • 1 tbsp. – Paratha masala ( I used MDH brand)
  • 1 tsp. – green chili paste
  • 1 tsp. - sugar
  • 1/2 cup - your choice of cheese ( I used 4 blend cheese)
  • 1 tbsp. - yogurt
  • 1 tbsp. - oil
  • Salt to taste
  • Oil or ghee as required for frying the parathas

Instructions

Roughly chop the palak/spinach leaves and rinse. Boil about 1 ½ cup of water, once it comes to gentle boil blanch spinach/palak for about 5 minutes. Drain water rinse in cold water and keep aside.

Pressure cook or boil potatoes till cooked. While potatoes are still warm, peel and mash completely. Keep aside.

Into a large mix bowl add in whole wheat flour, red chili powder, turmeric powder, paratha masala, sugar, crushed jeera, green chili paste, salt to taste, onion, yogurt and oil and mix together well. Then add in cheese, blanched spinach and mashed potatoes and knead dough. ***if water is needed add in about 1 tbsp. first and knead dough. Dough should not be very soft, knead till smooth dough is formed ***

Once dough is kneaded apply a little bit oil on the palms of your hand and rub all over kneaded dough. Cover and let it rest for 10 minutes.

Make medium sized tennis balls from the dough and roll into round parathas.

Fry the Aloo Palak Paratha on a hot tava with a few teaspoons of oil pressing around the edges till brown spots appears on both sides and they are cooked.

Serve Aloo Palak Paratha hot with pickle, yogurt or chutney.

Notes

When using yogurt and spinach, you may not need to add much since water is also released from spinach and yogurt.

sugar is optional

I made my dough in stand mixer. If you have a machine that kneads dough then use that ...it's faster and easier.

http://myfoodforthesoul.com/aloo-palak-paratha-with-cheese/

 

 

 

 

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Palak Makai Pulao

 Palak Makai Pulao: How to make Palak Makai Pulao (Spinach Corn Rice) Recipe

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Palak Makai Pulao is a delicious and healthy Spinach Corn Rice mildly flavored. This dish is an absolute winner. It’s made with a combination of mouthwatering ingredients. Spinach and corn give it a beautiful attractive appearance.

I knew this dish was a winner when my husband took the first bit and said “yummy”. His reaction was enough for me to know that I had perfected in this dish ….completely thumbs up! Even my little kids liked it…and the best part was that the dish was so healthy and tasty.

I’m an all time fan of “Spinach” I can included in any or all of my dishes …..that’s if I always had it my way! I believe that any kind of “Greens” are the best source of nutrition for kids or adults. Especially, dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. Another great factor about “spinach” is that it’s very versatile vegetable it can be eaten raw or cooked. It’s always available fresh, frozen or canned. Spinach can also be used for making smoothies, dips, wraps, paratha, thepla, puri, omelette and can be incorporated into pastas, casseroles and soup.

Spinach

Spinach

Corn also known as “Makai” or “Maize” it’s also another very versatile vegetable it can be available in season fresh or always in frozen and canned. I prefer using fresh whenever available and I absolutely like the sweet corn. My all time favorite is corn on the cob…basically it’s grill on a gas stove or barbeque until the corn kernels are nice and toasty. It can be eaten as is or seasoned with butter, salt, lime juice and red chili powder. That’s the just the way I like it ! It can also be boiled or steamed the healthy choice.

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Fresh Corn

If you enjoy delicious quick and easy recipes be sure to check out these: Lemon Rice, Broccoli Tofu Paratha, Bhaji Paratha or Chori-Dhokli.

Step by Step Pictures to make Palak Makai Pulao- Spinach Corn Rice:

 

1. Steam or boil corn until it gets cooked. Remove corn kernels from the cob and set aside.( I pressure cooked my corn). **link to how to remove corn kernels from the cob**

 

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2. Finely chop onions, garlic, ginger, green chili (I use the help of my chopper). If no chopper then grind garlic, ginger and green chili in a fine paste.

 

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3. Boil/Blanch spinach, drain water and run under cold water for 30 seconds. This will help retain its green vibrant color. Puree spinach in a blender till smooth and keep aside.

 

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4. Heat on medium high a wide pot/wok (non-stick) and add oil. After it heats up add cumin seeds and sauté for 30 seconds then add in a pinch of asafetida. Now add in onion, garlic, ginger and green chili and let it cook for 3 mins till onions are pinkish and raw smell of garlic is gone.

 

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5. Now add in haldi (Turmeric powder), red chili powder, kesoori methi and salt to taste. Give it a good mix and let it cook for 2 mins. Stir occasionally to avoid masala from burning.

 

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6. Add boiled corn kernels and spinach puree to the onion mixture and mix well and let it cook for 2 mins.

 

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7.  Add in washed rice and water. ( I had add some of the water first into my blender which I blended the spinach so I make sure that I don’t waste any of the puree and add that to the rice). **Do a taste test at this point to adjust salt and spiciness**  Cover and let it cook on medium high for 10-15 mins. Keep checking in between and to make sure that not sticking to the bottom of pot.

 

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8. **This is optional but will definitely make the rice taste more delicious. Place 2-3 tbsp. of butter or ghee onto of the rice.** as shown in picture and let it cook for another 5 mins.  Do a test to see if the rice is cooked by taking a rice kernel and press it between to fingers, if easily mashed then it’s cooked.

 

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9. Palak Makai Pulao is ready to be served hot. Serve it with Masala Chaas or enjoy it as is.

 

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Palak Makai Pulao

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serving Size: 4-5

Palak Makai Pulao

Ingredients

  • 2 cups of Basmati rice – wash and keep aside for 20mins
  • 1 Bunch of fresh Spinach/Palak
  • 1 1/2 cup - boiled corn kernels
  • 1 large Onion – finely chopped
  • 2 - green chilies
  • 3 – Cloves garlic
  • Small piece ginger
  • 1 ½ tsp. – Jeera (cumin seeds)
  • Pinch of Asafetida
  • ½ tsp. – Turmeric powder (haldi)
  • ¼ tsp. – Red Chili powder
  • 1/2 tsp. - Kesoori Methi (crush between the palm of your hands)
  • 2 tbsp. Oil
  • 2 tbsp. ghee/butter
  • 3 1/3 water to cook rice

Instructions

Steam or boil corn until it gets cooked. Remove corn kernels from the cob and set aside.( I pressure cooked my corn). **link to how to remove corn kernels from the cob**

Finely chop onions, garlic, ginger, green chili (I use the help of my chopper). If no chopper then grind garlic, ginger and green chili in a fine paste.

Boil/Blanch spinach, drain water and run under cold water for 30 seconds. This will help retain its green vibrant color. Puree spinach in a blender till smooth and keep aside.

Heat on medium high a wide pot/wok (non-stick) and add oil. After it heats up add cumin seeds and sauté for 30 seconds then add in a pinch of asafetida. Now add in onion, garlic, ginger and green chili and let it cook for 3 mins till onions are pinkish and raw aroma of garlic is gone.

Now add in haldi (Turmeric powder), red chili powder, kesoori methi and salt to taste. Give it a good mix and let it cook for 2 mins. Stir occasionally to avoid masala from burning.

Add boiled corn kernels and spinach puree to the onion mixture and mix well and let it cook for 2 mins.

Add in washed rice and water. (I had add some of the water first into my blender which I blended the spinach so I make sure that I don't waste any of the puree and add that to the rice). **Do a taste test at this point to adjust salt and spiciness** Cover and let it cook on medium high for 10-15 mins. Keep checking in between and to make sure that not sticking to the bottom of pot.

**This is optional but will definitely make the rice taste more delicious. Place 2-3 tbsp. of butter or ghee onto of the rice.** as shown in picture and let it cook for another 5 mins. Do a test to see if the rice is cooked by taking a rice kernel and press it between to fingers, if easily mushed then it's cooked.

Palak Makai Pulao is ready to be served hot. Serve it with Masala Chaas or enjoy it as is.

Notes

Cooking rice time many vary.

If fresh Corn/Spinach is not available use can or frozen. (taste best with fresh)

http://myfoodforthesoul.com/palak-makai-pulao/

 

 

 

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Skinny Veggie Fettuccine

Skinny Veggie Fettuccine – How to make delicious Skinny Veggie Fettuccine recipe

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Skinny Veggie Fettuccine is tender fettuccine tossed in an ultra creamy white veggie sauce. What makes this so skinny? Why is it guilt-free skinny fettuccine? Well, …..it’s tossed it a very light ultra creamy white sauce with a whole lot of-good-for you veggies, fat-free half and half cream and healthy, but delicious portion of Italian cheeses.

I really enjoy making different ethical background world dishes, but my only thing is that I like to give it a fusion twist. I like flavorful food …..so I don’t just stick to the salt and pepper idea….I bring in some of the desi tarka.  I’ve done the same with my “Skinny Veggie Fettuccine“. As you may have noticed that I’m a great fan of different vegetables …This recipe has the great added touch of all kinds of capsicums and spinach …for the vibrant color and mushrooms, onions, grated zucchini and lots of garlic for the flavor.

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Mixed Vegetables

Every year many people go through a phase of either wanting to lost weight…diet or living a healthier lifestyle. I’m totally guilty for that also…I started off the year thinking that I was not going to do this and not do that …but some how something’s fall thru the crack. I maintained my daily healthy smoothie decision…but healthier food got difficult since me and my whole family enjoy “good food”. That’s when I had decided that I would make all the things we all enjoy eating in a healthier and lower calorie version.

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My “skinny veggie fettuccine” is exactly that ….it’s great in taste, heavy on the flavors, but low in calories. A complete meal to enjoy with either toasted garlic bread or a refreshing single serving of your favorite salad.

fettuccine

Cooked Fettuccine

If you enjoy eating food that have a fusion twist to it then check out these: Veggie Black Bean Enchiladas, Tortilla Vegetable Samosa, Spinach Tomato Omelette (Eggless) or Cheesy Veggie Rice Balls.

This is a tried and tested recipe and it’s absolutely delicious …..but this time I don’t have a step by step process with photos for you.

 

Skinny Veggie Fettuccine

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: 5-6

Tender Fettuccine tossed in a ultra creamy white sauce...with the goodness of veggies, heavy on flavor and low in calories ...but absolutely delicious !

Ingredients

  • 8 ounces fettuccine noodles, cooked according to package's instructions
  • 2 tablespoons - butter
  • 2 teaspoons - minced garlic (I like a little stronger garlic flavor so I use 2 teaspoons)
  • ½ cup - water
  • ¾ cup - vegetable broth
  • 3 tablespoons All-purpose flour (maida)
  • ½ cup - three cheese blend (you can use any other cheese of your choice)
  • 1/2 cup - zucchini peeled and grated
  • 1/2 cup - green spring onion -finely chopped white/greens
  • ½ cup- packed baby spinach leaves, finely chopped
  • ½ green capsicum- thinly sliced
  • ½ red capsicum-thinly sliced
  • ½ yellow capsicum-thinly sliced
  • ½ cup packed mushroom – thinly sliced
  • 1 small size onion – thinly sliced
  • 1 cup - fat free half & half
  • Salt to taste
  • ½ teaspoon - pepper
  • 1 tablespoon- pesto (I used ready made store bought)
  • ½ teaspoon- red chili flakes
  • ¼ teaspoon- red chili powder
  • Additional cheese for garnishing

Instructions

In a large pan or skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant add in onions and sauté for 2 minutes till slightly pink.. Add ½ cup water and the grated zucchini and cheese. Cover and allow cooking for about 5 minutes, then whisking until cheese is completely melted.

In a small bowl whisk together veggie broth and flour. Add broth to cheese mixture and let it simmer until sauce thickened. Add half & half, spinach and all other vegetables, salt, pepper, pesto, chili flakes and red chili powder. Allow to simmer for about 5 minutes. Taste and add salt as needed to taste.

Toss noodles with the sauce and serve. Top with additional cheese

Notes

** I've adapted the reheating idea from Cream de la Crumb and it works perfect.**

When reheating the pasta and sauce, do it on the stove in a pan and add ⅓-1/2 cup half and half or other milk over medium heat. This will help to bring the sauce back to life!

Fettuccine can be substituted with any choice of your favorite pasta.

Recipe adapted from Cream de la Crumb

http://myfoodforthesoul.com/skinny-veggie-fettuccine/

 

 

 

 

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Punjabi Chole

Punjabi Chole Recipe

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Punjabi Chole is a North Indian style Chick Peas curry. It’s a combination of spices sauté in a nice onion/tomato gravy and simmered in chick peas (Chana).  This is an easy and simple cheat recipe. I have used canned chick peas, ready Chana masala. This super simple and quick recipe it’s a bonus for bachelor or beginners to the cooking world.

Yesterday, I shared a nice Soft Fluffy Bhatura recipe which normally compliments these Punjabi Chole really well. Chole Bhature is the perfect combination and it’s an anytime filling meal on its own.

I normally love to cook things from scratch, but some times I like to take the short cut to speed up the process. This time I was trying to prepare a meal for a bunch of kids on a weekend afternoon so it had to be quick, simple, nutritious and obviously delicious. That’s why I opted to us canned Chick Peas and I cook them in my pressure cooker. The nutritional value in this recipe is that Chick Peas (Chana) are packed with protein which is an important source of nutrients the body requires.

Worry not! continue to follow my blog and I will show you how to make it from scratch using “Kabuli Chana” or white chick peas” and will also show you the Jain version without onion or garlic.

Hot Punjabi Chole can be enjoyed with “Bhatura”, “Kulcha”, “Tikki”, “Samosa” or even “Rice”.  

Step by step recipe with pictures:

  • Empty Chick Peas (Chana) can into a pressure cooker and rinse a few times till the water runs clear.  Add about 2 cups of water and let it cook on medium high till you hear 4 whistles then turn off and set aside.

 

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Chick Peas (Chana)

 

  • For the gravy:  Into a blender add in tomatoes, onion, garlic, green chili and ginger and grind into a complete smooth puree.
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Blended Tomato/Onion Puree

 

  • Heat a wide non-stick kadhai (wok) on medium low. Add oil and let it warm up, then add in jeera (cumin seeds) and sauté for 30 seconds now add in a pinch of asafetida and the Tomato/Onion puree. ***Be careful it will splatter all over in the hot oil so best to remove from hot stove then add slowly*** Give it a good mix and cover and let it cook till the oil separates from the gravy. Keep stirring in between to avoid it from burning.

 

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Oil and Jeera

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Tomato/Onion Gravy Cooking

 

 

 

 

 

 

 

 

  • Once the gravy is ready we will add in all of the dry ingredients; Red chili powder, Turmeric powder, Coriander powder, Chana Masala, Kesoori Methi, Salt and Sugar and about 2 tbsp. of water and give it a good mix and cook again for 2 mins. *** keep stirring in between to avoid spices (masala) from burning***

 

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Dry Masala (Spices) to Gravy

 

  • Open up pressure cooker; add the cooked Chick Peas (Chana) to the gravy mixture and stir. You should have about 1 1/2 cups of water in the chick peas, if not then add in water at this point, stir and cover and let it cook on medium low for 15-20 mins. Continue to stir in between.

 

Chick Peas (Chana) and Gravy

Chick Peas (Chana) and Gravy

 

  • At this point do a taste test and adjust salt or any of the spices to your liking. Now add in the fresh finely chopped Coriander; stir. ***If you like your Chole dry let it cook till 75% of the water is absorbed***  

 

Cooked Chole with Coriander leaves

Cooked Chole with Coriander leaves

 

  • Chole is ready and to be served hot. It goes best with your favorite Bhatura, Roti, Paratha with a side order of freshly cut onions, Chaas or Lassi.

 

Traditional Chole Bhature

Traditional Chole Bhature

 

Punjabi Chole

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serving Size: 5-6 servings

Ingredients

    For Gravy
  • Onion - 1 medium roughly chopped
  • Tomato - 2 small roughly chopped
  • Green chili - 1
  • Ginger - ½ inch piece, chopped
  • Garlic - 3 cloves peeled
    For Chole (Chick peas Curry)
  • 796 ml can – Chick Peas (Chana)
  • Oil - 2-3 tbsp.
  • Cumin seeds - ½ tsp.
  • Pinch of Asafetida
  • Salt - to taste
  • Sugar - 1 tsp.
  • Red chili powder - 1 tsp.
  • Coriander powder - 1 tsp.
  • Turmeric powder - ¼ tsp.
  • Chana Masala – 2 tsp.
  • Kesoori Methi – ½ tbsp. **crush between the palm of your hands to create a powder form**
  • Water - 2 cups
  • Coriander leaves - 3 springs , finely chopped

Instructions

Empty Chick Peas (chana) can into a pressure cooker and rinse a few times till the water runs clear. Add about 2 cups of water and let it cook on medium high till you hear 4 whistles then turn off and set aside.

For the gravy: Into a blender add in tomatoes, onion, garlic, green chili and ginger and grind into a complete smooth puree.

Heat a wide non-stick kadhai (wok) on medium low. Add oil and let it warm up, then add in jeera (cumin seeds) and sauté for 30 seconds now add in a pinch of asafetida and the Tomato/Onion puree. ***Be careful it will splatter all over in the hot oil so best to remove from hot stove then add slowly*** Give it a good mix and cover and let it cook till the oil separates from the gravy. Keep stirring in between to avoid it from burning.

Once the gravy is ready we will add in all of the dry ingredients; Red chili powder, Turmeric powder, Coriander powder, Chana Masala, Kesoori Methi, Salt and Sugar and about 2 tbsp. of water and give it a good mix and cook again for 2 mins. *** keep stirring in between to avoid spices (masala) from burning***

Open up pressure cooker; add the cooked Chick Peas (Chana) to the gravy mixture and stir. You should have about 1 1/2 cups of water in the chick peas, if not then add in water at this point, stir and cover and let it cook on medium low for 15-20 mins. Continue to stir in between.

At this point do a taste test and adjust salt or any of the spices to your liking. Now add in the fresh finely chopped Coriander; stir. ***If you like your Chole dry let it cook till 75% of the water is absorbed***

Chole is ready and to be served hot. It goes best with your favorite Bhatura, Roti, Paratha with a side order of freshly cut onions, Chaas or Lassi

Notes

Same recipe can be used to make with Kabuli Chana or white chick peas. About 1 1/2 cups rinse till water runs clear and soak overnight for 6-8 hours.

Sugar is optional: helps reduce the acidic taste in the gravy.

http://myfoodforthesoul.com/punjabi-chole/

 

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Bhatura – Deep Fried Bread

Recipe for Bhatura  – Deep Fried Bread

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Bhatura is a fluffy deep-fried leavened bread from North India it’s a Punjabi Vegetarian recipe. It’s often eaten with “Chole” a Chick Peas Curry also known as Channe and a side order of pickle onions. This dish is traditionally called Chole Bhature. This recipe has no “Yeast” I made it using baking powder and the results were the same.

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Chole Bhatura

Bhatura is made with white flour (maida or all-purpose flour), yogurt, oil and either yeast or baking powder.  The dough does need to be made ahead of time and left for rising, and then rolled out ….just like “Roti” but not too thin. Then the bhatura’s are deep-fried in oil until they puff up into a light brown, soft, fluffy bread. Bhatura’s are soft, elastic and chewy.

Just like the Roti, Chapati, Phulka …..Bhatura takes a lot of practice and patience’s before it can be perfected. I have practiced and tried many different ways to make these Bhatura’s …..but have finally found the perfect recipe that works for me every time. This is all time favorite in my house with my kids. When the bhatura’s are served with chole, it makes a complete meal and is totally filling.

 

This is a simple and easy recipe to follow, so I will show a step by step process:

 

1.  Combine all the ingredients (except oil for deep-frying) and make a soft dough. The dough should not be too hard or too soft on touch.  Cover with a wet cheesecloth and keep aside for at least 3 to 4 hours.

 

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2. Pinch off some dough and make lemon sized balls and roll into thick round shaped roti’s. It should not be too thick or too thin.

 

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3. Heat enough oil for deep frying in a heavy bottomed vessel. Once the oil is hot, reduce flame  to medium high, slide the bhatura into the hot oil. Using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. The bhatura should cook on the inside and puff up. Remove on to paper towel so the excessive oil will be absorbed.

 

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4. Serve hot with chole, sliced fresh onions or pickled onions (onions sliced with a little bit lime juice, salt and red chili powder).

 

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Chole Bhatura

 

Bhatura – Deep Fried Bread

Prep Time: 4 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 9-10

Ingredients

  • 2 cups – Maida All-Purpose flour
  • 3 tbsps. – Semolina - (sooji)
  • 4 tbsps. Yogurt - Curd
  • 1 tbsp. - Oil
  • 1/2 tsp. - Salt
  • 1/2 tsp. - Sugar
  • 1 tsp.- Baking Powder
  • Warm water to knead into dough
  • Oil - for deep frying

Instructions

Combine all the ingredients (except oil for deep frying) and make a soft dough. The dough should not be too hard or too soft on touch. Cover with a wet cheesecloth and keep aside for at least 3 to 4 hrs.

Pinch off some dough and make lemon sized balls and roll into thick round shaped roti's. It should not be too thick or too thin.

Heat enough oil for deep frying in a heavy bottomed vessel. Once the oil is hot, reduce flame to medium high, slide the bhatura into the hot oil. Using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. The bhatura should cook on the inside and puff up. Remove on to paper towel so the excessive oil will be absorbed.

Serve hot with chole, sliced fresh onions or pickled onions (onions sliced with a little bit lime juice, salt and red chili powder).

Notes

Ensure the oil is hot enough before frying the bhatura. If the oil is not hot enough you will find that the batura will absorb a lot of oil and they will not fluff up.

Also make sure that the oil is not smoking hot because soon as you place the bhatura into the hot oil, it will turn dark instead of a golden shade.

http://myfoodforthesoul.com/bhatura-deep-fried-bread/

 

 

 

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