Aloo Bhature

Deep frying is indeed special :). I love to indulge in deep fired dishes once or twice in a month. It just creates a festive feeling both cooking and eating deep fried goodies.I feel that we need not avoid these treats totaly (of course medical restrictions are an exception) and keep craving,instead eat them once or twice a month,keeping to the point 'moderation is the key' :)Among all the deep fried dishes in India,poori is an all time favorite which both kids and adults enjoy equally. Today's post aloo bhature is a punjabi poori (deep fired Indian flat bread),where boiled potates are mashed and mixed with atta or maida and deep fried.Oh so tasty it is that we tend forget the count and keep eating on and on :). I tried this recently and loved the outcome. The bhatures were way way more tasty than they look :)
Usually bhature is prepared only with all purpose flour(maida) but I prepared this with 50% atta 50% maida this time.

Ingredients:
1 cup atta (whole wheat flour)
1 cup maida (all purpose flour)
1 large potato boiled,peeled and mashed completely
1 table spoons rava (wheat sooji)
2 table spoons curd
1/2 tea spoon baking powder
Salt to taste
Water
Oil for deep frying
Method:
1.Combine all the ingredients except water and mix it with your finger tips to resemble bread crumbs
2.Slowly add water and combine to form a smooth but pliable dough.Dough should not be as soft as chapati dough. The dough need not rest.
3.Divide the dough into 12 equal portions,and roll like poori (it should little more thick than usual poori)
4.Deep fry in hot oil,serve hot with any gravy.

Time:30 mins
Yield:12

I served these with kadai paneer.

Notes:
1.Add very little water first and increase little by little as potatoes leave in moisture (save the potato cooked water and use for kneading).
2.Can eliminate atta and use 2 cups of maida softer bhature.
3.The temperature of hot oil is very important to get puffed and oil free bature.Put a small piece of dough in the hot oil,if it goes down oil is not hot enough,if it raises immediately oil is too hot.The dough should raise after a second r two and that is the correct temperature.
4.when fried in right temperature,the deep fried items (not only pooris or bhatures) dont soak up oil and dont turn soggy after a while.
Sending this to the ONLY event-crazy for potatoes hosted by sowmya,created by Pari