Aloo Bhatura

by Tarla Dalal

add to my cookbook add to shopping list

Added to 4 cookbooks This recipe has been viewed 34192 times

This unique recipe shows you how to make perfectly fluffed up bhaturas without having to lose your sleep over yeast!

Instead, we have used a dough of refined flour, potatoes and curd in just the right proportions. Always remember that the bhaturas will become soggy if not served immediately so, always eat them hot and fresh.

This aloo bhatura recipe is a very quick bhatura recipe. The dough does not require any fermentation or resting time.

Serve this yummy bhatura with Peshawari Chole or Dahiwali Aloo ki Subzi .

To learn various Indian flatbread recipes, check out our other recipes for Punjabi Rotis and Parathas.

Enjoy how to make Aloo Bhatura recipe with detailed step by step photos below.

Add your private note

Aloo Bhatura recipe - How to make Aloo Bhatura

Tags

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 8Makes 8 bhaturas
Show me for bhaturas

Ingredients

For The Aloo Bhatura
1/2 cup boiled peeled and grated potatoes
1 cup plain flour (maida)
2 1/2 tbsp curd (dahi)
1/2 tbsp oil
salt to taste
oil for deep-frying

Method

For the aloo bhatura

To make aloo bhatura, combine the flour, potatoes, curd, oil and salt and knead to make a soft dough using enough water.
Cover the dough with a wet muslin cloth and rest the dough for 20 minutes.
Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
Heat the oil in a deep non-stick pan and deep-fry the bhatura, one at a time, till they turn golden brown in colour from both sides.
Serve the aloo bhatura immediately.

Aloo Bhatura recipe with step by step photos

For the aloo bhatura recipe

For the aloo bhatura, in a deep bowl, add the plain flour. Always sieve the flour and then use to avoid any dirt.
Add the potatoes. This is added to give softness to the dough. Do not mash them, if a bigger lump remains then the bhatura might not roll or alternatively, tear while frying.
Add the curd. This is added as we have not used yeast while making the dough for potato bhatura.
Add the oil and salt.
Add water little by little and knead into a soft dough.

Our aloo bhatura dough is ready!
Cover it with a wet muslin cloth and keep in a warm place for 20 minutes. We have used a wet muslin cloth so that the dough does not dry up.
Remove the muslin cloth. Divide the aloo bhatura dough into 8 equal portions.
Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
Heat the oil in a deep non-stick pan, deep-fry the aloo bhatura one at time till it turns golden brown in colour form both the sides. While frying the bhaturas press the centre lightly with a frying spoon so as to help it puff up.

Drain the aloo bhatura on an absorbent paper.
Repeat steps 9 to 11 to make 7 more aloo bhaturas. Enjoy the alu bhaturas hot!
There are many ways to make the Punjabi bhaturas, apart from the above mentioned recipe of aloo bhaturas, you cna try making :