Aloo Bhatura

How to Prepare

1. Boil the potatoes until soft, then peel and grate them into a mixing bowl.
2. Add wheat flour, semolina, salt, carom seeds, and 2 tablespoons of oil to the grated potatoes.
3. Mix well to form a dough, adding a little water if necessary. Knead until smooth.
4. Cover the dough and let it rest for 20-30 minutes.
5. Divide the dough into 20 equal portions and roll each portion into a small ball.
6. Roll out each ball into a flat, round disc (about 5-6 inches in diameter) using a rolling pin.
7. Heat oil in a deep frying pan over medium heat.
8. Fry each rolled disc in hot oil, pressing gently with a slotted spoon to help it puff up, until golden brown on both sides.
9. Remove from oil and drain on paper towels to remove excess oil.
10. Serve hot with chole (chickpea curry) or any curry of choice.