Aloo Bhatura is a deep-fried Indian Poori made with All-Purpose flour, Potatoes with curds. spices and coriander. This makes a delicious breakfast dish or for any meal.
So this is going to be 26 days Marathon, each day dedicated to each letter from English Alphabet. What is BM without a twist right, so we made our lives, even more, harder, by picking up four themes that will have 6 posts for 3 themes and 1 theme with 8 posts.
I knew it was going to be hard, so I didn't want the themes to be fixed by a week. However, there are some ardent and very creative bloggers like Vaishali, who has fixed her four weeks with each theme. There has been an enormous amount of off-scene time spent discussing and planning this mega marathon. I know I am going to enjoy it to the core, and I hope you will enjoy it as well.
The new change in this marathon will be the Linky tool that I am hosting for each day. So you will get to read the other participating blogs for each specific letter.
It's going to 25 bloggers doing this Mega Marathon and it's going to be wonderful reading all of them.
I am starting my marathon with letter A dedicated to Aloo Bhatura
I have combined two delicious dishes into one to make a sinful dish for any meal.
As you might know, fried dishes always have a special attachment. And when it comes to Indian Bread, Pooris, Luchis, and Baturas are my favourite. Of course not to mention Naan, Stuffed Parathas. Now you ask what I don't like right, well I like and prefer rotis to rice.
I love Baturas and my earliest memory of eating these beauties have been when Amma used to make for us on Sundays. A road down the memory lane, thinking about Baturas, gets me all nostalgic. Reading that post got me all teary, all those days came gushing forth, remembering the spinster life that vanishes before you even start to enjoy it. The good thing is, you still can make baturas.
Baturas are deep-fried leavened flatbread made with Maida (All purpose flour), yogurt, baking soda, and/or baking powder.
As always reading about how this gets cooked is very interesting. The leavening principle in making Bhatura, Kulcha, or American buttermilk-biscuit is the same. The lactic acid in the yogurt reacts with baking soda to make the dough light and rise. The baking powder helps continue the leavening during cooking.
This deep-fried bread is supposed to have originated from Punjab, normally served with Channa Masala. Now, this is so widely available in all parts of India, that one no longer differentiate this dish. The maximum I remember eating this has been during our many visits to Tirumala, where this is a very popular dish, be it for breakfast or dinner. However, in many restaurants in the South, this is served for dinner.
The sight that captures you most will be the size these baturas are made into. And they stay puffed until it gets served to you. The moment of utter satisfaction comes when you hurriedly poke your finger in the middle and hot steam scalds your finger! Of course, everything is forgotten the moment you tear a piece away and dip it gingerly into piping hot Chana masala. Aaww...the taste surely takes you to heaven.
So imagine combining two types of things that make up a fantasy, at least for a foodie like me. I love Aloo paratha and batura. Blending the aloo into the batura was ultimate. Not just plain, this recipe calls for the masala to be blended. The recipe is from my paper cutting file from The Hindu. This particular cook had shared many such interesting and tasty dishes. I hope you make these and enjoy them.
As these are stuffed, you have to be extra careful not to put too much pressure on the baturas, else they will not puff up.
Also, the spice level can be increased accordingly. I saw that after frying the spice went down.
Aloo Bhatura was my choice in the A to Z series we did on a weekly theme.