Aloo bhatura recipe – very quick bhatura recipe made from only all purpose flour and boiled potatoes.
By now I have tried many different methods of making bhatura. Just because at home we all love any kind of chole recipe. and occasionally I do make bhatura to go with it. Sometime I make poori.
I have already shared two recipes –
traditional bhatura recipe (requires overnight fermentation)
bhatura recipe with eno fruit salt (requires 30 minutes dough resting time).
This aloo bhatura recipe is the really quick bhatura recipe. This does not require fermentation or dough resting time. It is very simple to make – grate the boiled potato, mix with all purpose flour and make dough. Immediately roll and fry.
The potato makes the bhatura so soft and fluffy. The best part of this aloo bhatura is that it does not get chewy even after it gets cold.
Only one thing to keep in mind while making this bhatura – grate the potato and make sure there is no small or big chunk of potatoes. The grated potato has to be smooth. if it is not smooth then bhatura will not puff up.
First time I read the aloo bhatura recipe in Tarla Dalal’s Chaat Cookbook
. Since then I always wanted to give it a try. But somehow forgot about it. But last time when I made aloo chole, I have planned to make paratha to go with it. but hubby requested for bhatura.
Immediately it reminds me of Tarlaji’s aloo bhatura recipe. With that short time this is the perfect recipe. Also I have leftover boiled potato after making aloo chole. I gave it a shot and it was fantastic and beyond my expectation.
How to make aloo bhatura recipe (Step by Step Photos):
1) First boil the potato in pressure cooker or use the leftover boiled potato. Once it is cool to touch, peel it and grate it. I strongly recommend grating the potato instead of mashing it. Because we don’t want any chunks or even small piece of potato in the dough.
2) Take all purpose flour and salt in a bowl. Mix well.
3) Add grated potato.
4) 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.
5) Now add teaspoon of oil.
6) Knead it again till it gets smooth. No need to rest the dough.
7) 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.
8) 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.
9) Once oil is hot, carefully slide the rolled bhatura.
10) Using spatula, very lightly press it in circular motion. This will help to puff up.
11) Once it puffs up and you don’t see any more bubbles. meaning that side is cooked.
12) Flip it and cook another side till it is cooked and golden brown.
13) Remove it using slotted spatula and drain the excess oil.
14) Remove it to a paper towel lined plate.
Serve this bhatura hot/warm.
Serving suggestion: Serve bhatura with chole or Jain punjabi chole or amritsari chole.
Aloo bhatura recipe
Ingredients
- 1 cup All purpose flour (maida)
- Salt to taste
- ¾ cup Potatoes boiled, peeled and grated
- 1 teaspoon Oil + more for deep frying
Instructions
Making the dough:
- 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.
Making aloo bhatura recipe:
- 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.
- Remove it to a paper towel lined plate.
Nirav
quickly made and goes with any subji.
great,
thanks
Kanan
yes that’s true
jasmeet kaur
Hi. My question is when ever i make fruit cake eggless or with eggs after baking all the fruit set down it does not come in between as we saw in tv they show us so please tell me what today’s do
Kanan
coat the dried fruits with couple of tablespoons of dry flour. this helps to prevent them from sinking in the bottom,
Lourdes Miranda
Can you please help me with Briwn rice recipes really struggling in this area mine. Mine tastes horrible and no taste as well
Kanan
follow the same method as shown in basmati rice recipe. with following changes.
rice:water ratio should be 1:2.5 (meaning 1 cup of rice then use 2 1/2 cups of water)
Cooking time: 45 minutes