“Spiced Sweet Potato (Kananga/ Ratalu) Bhatura" served with Chole with Hara Masala … Chole- Bhatura is a perfect combination of relished all round the country ... here is a unique combo of Chole (Chick Peas/ Kabuli Chana Hara Masala) served with Sweet Potato Bhatura the ultimate choice of all times ... do try it and enjoy with your family, sure to be loved by all .... Yummilicious ....
** Bhatura is a poori type of dish 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.
** Here is my recipe for “Spiced Sweet Potato (Kananga/ Ratalu) Bhatura" .... my style, do try it, tastes awesome served with chole ....
** Wash and scrub well one small sized or a piece of sweet potato (kananga/ ratalu), 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 wide bowl. Mash with a potato masher until smooth, without any lumps and keep it aside ready.
** Note : Take care and see to it that the sweet potato is cooked soft and is mashed to smooth pulp lest the poori will fail too roll well.
** Grind to coarse powder: add the following ingredients into a mixer and grind to a coarse powder WITHOUT adding water …. 1 tsp jeera (cumin) powder, 1 tsp ajwain (oam/vovo), ½ tsp black pepper (kali miri) powder, 1 tsp kashmiri red chilly powder (mirsange pitti/ mirchi tikkat), ½ tsp hing (asafoetida) powder, ½ tsp haldi (turmeric) powder, ½ tsp sugar powder (sakkre pitti/ pitti shakkar) and salt (namak/ meeta) to taste. The powder should be evenly ground without any spices remaining whole.
** Add the coarsely ground powder to the mashed sweet potato along with 1 tblsp of oil (tel/ tela) and 2 tblsp of curds (dahi) and mix well. Now add in 1 cup of Maida (APF), ½ cup of rava (sooji/ rulavu) and 1 cup of wheat flour (atta/ gonva peeta) and knead to a dough WITHOUT adding water. The dough should be firm and tight like that of poori, so do adjust the Maida or wheat flour as required only. Cover the dough with a tight lid, wet cloth or invert an vessel over it to seal it within and let rest for 2-3 hours.
** Knead the dough again adding about 1 tblsp of oil until well absorbed by the dough giving it elasticity texture. Now make them into large and equal lemon sized balls. You will get around 12-14 balls depending upon the bhatura size you want. I made them medium sized. Flatten the balls a bit, 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 little bit thicker and larger than our normal poori texture. Bhatura is always rolled a little bit thick and large and in some restaurants they serve them almost the size of roti/ chapati’s. Arrange the bhatura’s on a paper and keep only a few of them ready for deep frying. Do not roll all the bhatura’s at once they should bot be allowed to rest for more than few minutes as they will dry up and then not puff up well on 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 along with our favorite "Chole with Hara Masala" and it was a lovely combo. You can serve them with any type of chole or spicy side dish both Veg or Non.Veg. of your choice. But Chole- 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 and remember to give me a feedback. The chole shared is an age old recipe in my maternal home followed by all my siblings, give it try, sure to love it.
** For "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 "Bhatura 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, it encourages me to do more.
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