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    Home » Indian Breads

    Aloo Bhatura

    Published: Jan 9, 2016 · Last Modified: Apr 14, 2020 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe

    Aloo bhatura recipe - very quick bhatura recipe made from only all purpose flour and boiled potatoes.

    2 Aloo bhatura in a plate with chole bowl in the back.

    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 chana aloo, 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.

    Step By Step Photo Instructions:

    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.

    Collage of 2 images showing grating potato and flour in a bowl.

    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.

    Collage of 2 images showing adding potato in the flour and dough is ready.

    5) Now add teaspoon of oil.

    6) Knead it again till it gets smooth. No need to rest the dough.

    Collage of 2 images showing rested 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.

    Collage of 2 images showing dough is divided into balls and rolled bhatura.

    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.

    Collage of 2 images showing frying bhatura in the oil and pressing with slotted spoon.

    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.

    Collage of 2 images showing puffed up bhatura and flipped.

    13) Remove it using slotted spatula and drain the excess oil.

    14) Remove it to a paper towel lined plate.

    Collage of 2 images showing removing fried bhatura and placing on a plate.

    Serve this bhatura hot/warm.

    Serving suggestion: Serve bhatura with chole or Jain punjabi chole or amritsari chole.

    Aloo bhatura in a plate with chole in the back.

    Did you try this aloo bhatura recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Aloo bhatura recipe | How to make aloo bhatura recipe
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    Aloo Bhatura

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Aloo bhatura recipe - very quick bhatura recipe made from only all purpose flour and boiled potatoes.
    Author: Kanan
    Course: Main Course
    Cuisine: North Indian,Punjabi
    Calories: 171kcal
    Servings 7 medium sized bhatura
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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 

    • 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.
    • Remove it to a paper towel lined plate.

    Nutrition

    Serving: 1bhatura | Calories: 171kcal | Carbohydrates: 17g | Protein: 2.1g | Fat: 10.6g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 168mg | Potassium: 74mg | Fiber: 0.8g | Sugar: 0.2g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Alok singh

      January 07, 2021 at 7:22 am

      Can you plz help me out how much i make soft dough of allo bhatura
      And after making dough
      I am dusting for rolling allo bhatura

      Reply
      • Kanan Patel

        January 07, 2021 at 11:22 am

        Little bit of dusting is fine. But if it is sticking too much then yes the dough is too soft.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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