aloo bhatura recipe, how to make quick aloo bhature

aloo bhatura or potato bhatura recipe with step by step photos – this is a quick recipe to make bhature at home. being a punjabi food lover, chole bhature is one meal i can have anytime of the day.

aloo bhatura

in my office, whenever they would have chole bhature in the menu, I would inevitably have it every time. after eating the chole with bhature, i would be so full and satisfied, that i would not eat anything else for hours.

i made the chole and bhature, especially for mom, dad and sis since they like it so much. at my place south indian and goan food rules, so its very rare that my mother makes north indian food… and both my parents and sis just love punjabi food. its also the hubby’s favorite dish. so i do make a chole recipe like punjabi chole masala and pindi chana often. if not bhatura then i make poori at home to go with the chole.

usually when i have enough time then i use this bhatura recipe or there is another easy bhatura recipe on the blog. if you are running out of time then you can try this quick bread bhatura recipe in which you only need to leaven the dough for 30 minutes.

having bhatura or poori with chole can be very heavy for some of us. so in that case, you can have the chole with rice or bread. this recipe is an oily deep fried indian bread… so avoid it, if you are cutting down on the calories… i do not know if they can be baked in the oven as i have never done it and i also do not know if they puff up in the oven like the fried ones.

bhatura recipe

aloo bhatura not very healthy as they are fried, but still keeping the health factor in mind, i have used wheat flour in combination with refined flour (maida) for the recipe. like my earlier recipe of bhatura, this too has a higher ratio of wheat flour to maida –  in the proportion of 2:1 respectively.

but there is a difference in this recipe of bhatura. its made with mashed aloos/potatoes. once when talking about bhatura recipe with dear mom-in-law, she told me, she makes bhatura with mashed aloos/potatoes.

i had never heard that bhatura can also be made with mashed aloos. at least i had never made it with mashed aloos and i did not know that such a recipe for making bhatura existed. it was interesting to know this and i had asked her for the recipe.

to help the dough to leaven, i have used baking powder and yogurt. you can also use baking soda. this recipe is helpful when at times we do want to make bhatura but don’t have access to yeast.

another plus point of these aloo bhatura are that they do not become chewy once they become cold. bhatura still remain soft and fluffy.

punjabi bhatura with chole

i kept the dough to leaven for around 1 hour and 45 minutes and the bhatura came out well. they puffed up and were also soft. if you have enough time on your hands then you can keep the dough for a longer time.

keep in mind that these aloo bhatura puff up like puris. you have to fry them evenly so that they puff. if the oil is cold than they won’t puff up and would soak up a lot of oil. the oil has to be hot but not very hot. if the oil gets too hot, the outside gets browned quickly leaving the inside under cooked.

if you are looking for more indian bread recipes then do check:

aloo bhatura

4.5 from 2 votes
Author:Dassana Amit
Prep Time:2 hrs 10 mins
Cook Time:30 mins
Total Time:2 hrs 40 mins
Cuisine:north indian,punjabi
Servings (change the number to scale):9 to 10 bhatura
aloo bhatura recipe - thick leavened fried Indian bread often eating with chole/channa
(1 CUP = 250 ML)


  • 1.5 cup wheat flour (atta)
  • ¾ cup refined wheat flour (maida)
  • 1 large potato mashed or 2 medium sized potatoes, mashed
  • ¼ teaspoon of baking powder or baking soda
  • 3 tablespoon curd (yogurt or dahi)
  • 1 teaspoon sugar or brown sugar, optional
  • 2 teaspoon ghee or oil for kneading the flour
  • salt to taste
  • oil for deep frying
  • very little water for kneading the flour if required


  • 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 bhatura with punjabi chole.
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how to make quick aloo bhatura or bhature recipe

seive both the flours with the baking powder. bring together the mashed aloo/potato, yogurt, salt and the sifted flour in a bowl.


start to knead the flour. avoid adding water and only add if required as the dough becomes sticky due to the mashed potatoes. the liquids from the curd also help in kneading the dough. so water is not required. add ghee or oil too while kneading the dough.

kneading dough for bhatura

knead to a soft and smooth dough. cover with a damp cloth and keep aside for around 2 hours.

dough for bhatura recipe

after two hours lightly knead the leavened dough again. the dough will feel very light in your hands.

aloo bhatura dough

making aloo bhatura

make medium sized balls of the dough. dust a rolling board with flour…

aloo bhatura dough balls

and roll each ball into a round disc of about 4 inches in diameter, not too thick nor thin.

aloo bhatura dough

deep fry each bhatura in moderately hot oil…

frying the aloo bhatura

aloo bhatura puff up while frying like puris….

puffed up aloo bhatura

fry the aloo bhatura till they become golden brown and well puffed up. keep the bhatura on kitchen paper tissues so that the extra oil gets absorbed.

frying potato bhatura

serve the aloo bhatura hot with amritsari chole or pindi chole accompanied with onions slices and lemon wedges.

serve potato bhatura


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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15 comments/reviews

  1. I’m excited to try this tonight.

    Out of curiosity, is it ok to ferment like you do in the plain Bhatura recipe?

  2. Hi Dassana,

    I started cooking around a year back at the age of 31. Hadn’t stepped in the kitchen before that. Your blog not only taught me to cook but also to enjoy cooking because your recipes always draw so many compliments! You’re just awesome. I can’t thank you enough and I literally owe my culinary skills to you. Thank you so much for this blog.

    Related to this recipe, I wanted to ask, can I keep the dough overnight if I have to pack an early lunch for like 6 to 8 hours? If yes, can it be kept outside or should it be kept in the fridge?

    Lots of love and gratitude,

    • thanks a lot wilma. its never too late to learn anything in life 🙂 glad that the recipes are helping you. keep the dough in the fridge. you can keep the dough easily for a day too in the fridge.

  3. Hi…
    bhatura looks very tempting. ..will surely give it a try…
    I liked cholley also…can u plz let me know which recipe is this(from ur already uploaded ones)?

  4. Dear Dassana,

    Lovely recipes, your site provides me lots of relaxation after lots of work tension. keep on posting these lovely recipes, for people like us. Great job.
    With lots of well wishes to you and your innovation.

  5. Hey my mum is making these bhaturas from many years, but she uses only maida, now I’ll recommend her to use the 2:1 ratio.. And I even know it needs some time and patience while kneading the dough cos once I had messed it up.. Lol.. And hey m going to make the Punjabi Chole and these Bhaturas tomorrow.. Keep sharing.. Thanks a lot.. 🙂