“Spiced Sweet Potato (Kananga / Ratalu) Bhatura served with Chole with Hara Masala” … A perfect combination of Chole (Chick Peas / Kabuli Chana) With Hara Masala and Sweet Potato Bhatura the ultimate choice of all times .....
** Bhatura is something that is loved by young and old alike specially with Chole, a hit combo of all times. I have already posted plain and with addition of potatoes bhatura before. This is exactly the same as the one I posted before with the addition of potato / aloo, the only difference being sweet potato instead of potatoes. I will not go into details about Bhatura, as I am sure every Indian all round the world is well versed with this dish and I do not want to simple write for the sake of writing and bore my friends. So I will straight away write out the recipe, which as I mentioned is similar to the one posted before.
** Wash and scrub well one small sized or a piece of sweet potato. Say about 150 gms. Put it along with enough water to reach upto ¾ th level of the sweet potato in a pressure cooker pan. Pressure cook on medium heat to 4-5 whistle. If they are large they should get cooked deep within too. Let the pressure drop on its own. Once you are able to open the pressure cooker lid, allow the sweet potato to cool a little bit for 5 minutes. Now gently peel of the skin and put it in a large wide bow. Mash the cooked sweet potato with a potato masher or with hands till it is smooth and even. Remember, the sweet potatoes should be mashed very well without any lumps or so as it will be difficult to roll on into puri if small pieces remain.
** Grind to coarse powder: Put all the following ingredients into a small mixer jar masala grinder and grind to a coarse powder …. 1 tsp jeera powder, 1 tsp ajwain (oam/vovo), ½ tsp black pepper powder, 1 tsp kashmiri red chilly powder, ½ tsp hing powder, ½ tsp haldi / turmeric powder, ½ tsp sugar powder or sugar and salt to taste. Do not add in any water.
** Add the coarsely ground powder to the mashed sweet potato along with 1 tblsp of oil and 2 tblsp of curds. Mix all well. Now add in 1 cup of Maida, ½ cup of rava and 1 cup of wheat flour and knead to a dough. Do not add in any water. The dough should be firm and tight like that of poori. So knead it well and add in more maida / wheat flour if necessary to the dough while kneading. Cover the dough with a tight lid, wet cloth or invert an vessel over it to seal it within and keep this away for 2-3 hours.
** Note : I have mentioned an approximate amount of flour you may add in more or less as per the requirement. This is so because the level of water content in sweet potatoes differ. Some may pull on more flour while kneading and some may not. So please do use your judgement. To be safe keep adding as you go on kneading, without adding all the flour in one go. That way you will be able to judge the amount of flour needed in a better way. Give resting period of 2-3 hours to the dough, it is necessary.
** Knead the dough again adding 1 tblsp of oil till all the oil has been absorbed by the dough with elasticity texture. Now make them into large and equal lemon sized balls. You will get around 12 balls depending again upon the bhatura size you want. I made them medium sized. Flatten the balls a bit and dust them with maida evenly all round and then with the help of rolling pin roll out to make medium sized bhatura of about 3-4 inch diameter.
** Always roll the bhatura a bit thicker and larger than our normal poori. Bhatura is always rolled a little bit thick and large, some restaurants serve them almost the size of roti / chapati’s. Arrange the bhatura’s on a paper and keep them ready for deep frying. Do not roll and keep the bhatura’s for more than a few minutes, they will dry up and then not puff up well when deep frying. So roll them out in batches if you have to make more bhatura’s.
** For deep frying of the Bhatura : Heat plenty of oil in a thick bottomed deep kadai. When it reaches smoking point, reduce the heat to medium and wait for a minute. Check the right temperature of oil by putting a small piece of dough into the oil, if it rise’s up immediately, and floats on to the top and also does not get burnt, it can be assumed you have got the right temperature for further frying of the prepared bhatura’s.
** Now gently slide in the bhatura one at a time, the bhatura will first sink down and after a few seconds, then slowly start to rise up, press it with a slotted spatula at this time gently. This is to ensure it puffs up evenly. As you apply gentle pressure on the bhatura they will start blowing up into a round ballon sort. When the bottom side is cooked which takes only about a few seconds once it puffs up flip it over carefully and allow it to cook on other side for few seconds till it’s lightly browned.
** Remove with the help of the slotted spoon so that the excess oil get’s strained into the kadai. Place the sweet potato bhatura’s on a plate layered with absorbent paper for the excess oil to be drained. Proceed with the remaining prepared bhatura balls in same method. Serve them hot immediately as it is, all puffed up as flat one’s are never appealing. These taste yummy with chole / chick peas curry.
** “Spiced Sweet Potato (Kananga / Ratalu) Bhatura" is done and ready to be served. I served them with Chole with Hara Masala you can serve them with any type of chole or spicy side dish both Veg or Non.Veg. of your choice. But Chole with Bhatura is an awesome all time hit combo and they compliment each other very well. So do try out this new combo and Enjoy with your family and friends.
** For the Chole (Chick Peas / Kabuli Chana) With Hara Masala Recipe, that is shown in the picture above, just follow the link given below ….
** You can use the search option for "Batura or Poori" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with any curry of your choice. Enjoy the dishes with your family and friends and do give me a feedback if possible.
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