First boil the potato in pressure cooker or use the leftover boiled potato.
Once it is cool to touch, peel it and grate it.
Take all purpose flour and salt in a bowl. Mix well.
Add grated potato. Start kneading the dough. The dough should be tight yet soft (not too stiff). While kneading the dough if you feel it is too soft then you can add few spoon of flour more and knead. If the dough looks too dry then add few teaspoons of water and knead into smooth dough.
Now add teaspoon of oil. Knead it again till it gets smooth. No need to rest the dough.
Heat the oil in a pan on medium heat for deep frying.
While oil is getting hot, divide the dough into 7 equal portions and make smooth balls.
Flatten them out between your palm.
Roll into 5 inch circle or oval shape. While rolling if it is sticking, you can apply little oil on rolling board and rolling pin.
Once oil is hot, carefully slide the rolled bhatura.
Using spatula, very lightly press it in circular motion. This will help to puff up.
Once it puffs up and you don’t see any more bubbles. meaning that side is cooked.
Flip it and cook another side till it is cooked and golden brown.
Remove it using slotted spatula and drain the excess oil.