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Aloo Bhatura

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Wheat flour

1 and ½ cup

Refined wheat flour - maida

¾ cup

Potatoes - mashed

1 large or 2 medium sized

Baking powder or baking soda

¼ teaspoonful

Curd or yogurt

3 tablespoonful

Sugar or brown sugar (optional)

1 teaspoonful

Ghee or oil for kneading the flour

2 teaspoonful


As per taste

Oil for deep frying

As required

Water for kneading the flour if required

Very little

Seive the flours with the baking powder; add the mashed potatoes, curd, sugar, salt and knead to a smooth dough. Only add water if required. Cover the dough with a wet cloth and keep aside for two hours. After two hours lightly knead the dough. Make medium size round balls and roll each into a large puri of about 4 inches in diameter. Fry each bhatura in moderately hot oil till they become puffed up and well browned. Serve the aloo bhaturas with punjabi chole.

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