Aloo Masala bhakhari

Name: Aloo Masala bhakhari
Cuisine: Indian
Ingredients: 3/4 cup wheat flour (rough flour); 1/4 cup wheat flour (smooth); 1 potato cooked; 1 tbsp chilli and ginger paste; 1 tbsp oil; 1 tbsp milk cream; 1 tsp turmeric powder; 1 1/2 tsp red chilli powder; 1/4 tsp hing / asafoetida; 1 tsp sugar; 1 lemon's juice; 1/2 tsp cumin and coriander powder; as require Salt; as require Water; as require Ghee to apply or shallow fry

Zarna B V @zarna_1539

Rajkot, Gujarat

#goldenapron

Zarna B V @zarna_1539

Saved

Ingredients

3/4 cupwheat flour (rough flour)
1/4 cupwheat flour (smooth)
1potato cooked
1 tbspchilli and ginger paste
1 tbspoil
1 tbspmilk cream
1 tspturmeric powder
1 1/2 tspred chilli powder
1/4 tsphing / asafoetida
1 tspsugar
1lemon's juice
1/2 tspcumin and coriander powder
as requireSalt
as requireWater
as requireGhee to apply or shallow fry
Tea to serve

Saved

Steps

1

Into a big vessel add flour, all spices, chilli ginger paste, salt, turmeric powder, red chilli powder, salt, salt, cumin and coriander powder, sugar, hing and lemon juice. Grate cooked potato and add. Add milk's cream (malai) and mix well, add water if require and bind stiff dough.
2

Give rest for 5-7min. Then do balls from it as per your measurement, as you made for size of bhakhari. And roll then into semi thick bhakhari.
3

Heat tawa or earthen tawa and put on it. When it slightly turns brown flip it on another side and roast on that side till it completely cooked and turns crispy. Then flip on 1st side, turn heat to low, and press with wooden spatula and cook till it becomes crispy.
4

Or add to tawa and roast on 1st side then flip and lightly cook on other side then add ghee and roast on low to medium heat and again flip and add ghee on another side, and roast on that side too till light brown in colour and turns crispy.
5

If cooked without shallow in ghee then add ghee on it and spread, then serve hot with sabji or tea or curd. OR with shallow fry, then also add ghee but in very less amount.