material
Flour - 2 cups
Salt - 1/2 teaspoon or as per taste
Potatoes - 2-3 boiled
Curd - 1/3 cup
Oil - 1 table spoon to put in flour
Oil - fry for frying
Method
Peel the potatoes, grate it and make it fine.
Take out the flour in a vessel, mix it with mashed potatoes, salt, oil and yogurt in the dough, and now add a little water and prepare it by kneading the soft dough, slightly dough from the chapatti flour and a little soft from the whole flour Should be. Cover the dough and keep it for 15-20 minutes so that the dough becomes set and set.
Dough is prepared for Bhutru.
Put oil in the pan and keep it warm. By putting dry dough in your hand, break the flour with a dough of one big lemon, keep the balls round and keep them round.
Raise one dough and wrap it in dry flour, place the dough on the chalk and prepare it in oval or round shape, like a paratha, like a thick bhurura.
When the oil is well heated, add the fermented beetroi in the pan and after roasting roasting, press the beetroot on the pulp and flush it.
Turn the Bhaturi on the other side when light brown, from side to side, till it becomes brown brown on the other side.
Take the fried beetroot into a plate taken in the Napkin paper. Prepare all the Bhaturi in such a way.
Serve hot with garam masala or pindi gram or peas with chickpeas, chutney or pickle and eat.
The special feature of potato Bhaturi is that it remains soft after being cold.
