Spicy Aloo Bhatura



12 servings



7 oz. potatoes, boiled
2 tbsp. chopped coriander leaves
2 tbsp. chopped green chilies
7 oz. plain flour
2 tbsp. water
1 tsp. cumin seeds
Oil, for frying
Salt, to taste


Peel and mash potatoes. Sift flour. Mix together potatoes and flour. Knead to a soft dough by adding a little water. Add cumin seeds, coriander, chilies and salt.

Shape dough into 12 small balls. Roll out on a floured board into rounds 1/8-inch thick and 5 inches in diameter. Deep-fry bhaturas in hot oil, one at a time, until golden brown on both sides and puffy. Serve hot with channa.

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