Aloo bhatura with step by step photos. This is a quick recipe to make bhature – fried Indian bread made with mashed potatoes.
Being a Punjabi food lover, Chole bhature is one meal I can have any time of the day.
In my office, whenever they would have chana masala with bhature on the menu, I would inevitably have it every time. After eating the chole with bhature, I would be so full, that I would not eat anything else for hours.
I made the chole and bhature, especially for mom, dad and sister since they like it so much. At my mom’s place South Indian and Goan food rules, so it is rare that my mother makes North Indian food. Both my parents and sister just love Punjabi food.
It is also the hubby’s favorite dish. So I do make a chana recipe like Punjabi chana masala and pindi chana often. If not bhature then I make Poori at home to go with the chana masala.
Having bhature or poori with chana masala 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.
In the recipe I have used wheat flour in combination with refined flour (all purpose flour or maida) for the recipe. Like my earlier recipe of bhature, 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 fried bread recipe is that it is made with mashed potatoes. Once when talking about variations of bhature with dear mom-in-law, she told me that she makes bhature with mashed potatoes.
I had never heard that bhature can also be made with mashed potatoes. At least I had never made it with mashed potatoes and I did not know that such a recipe for making bhature 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 bhature but don’t have access to dry active yeast.
Another plus point of These aloo bhatura are that these do not become chewy once they come to room temperature. They Still remain soft and fluffy.
I kept the dough to leaven for around 1 hour and 45 minutes. 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 puri. 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.
How to make aloo bhatura
1. Sieve both the flours with the baking powder. Bring together the mashed potatoes, yogurt, salt and the sifted flour in a bowl.
2. 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.
3. Knead to a soft and smooth dough. Cover with a damp cloth and keep aside for around 2 hours.
4. After two hours lightly knead the leavened dough again. The dough will feel very light in your hands.
5. Make medium sized balls of the dough. Dust a rolling board with flour.
6. Roll the ball into a round disc of about 4 to 5 inches in diameter, not too thick nor thin.
7. Deep fry each bhatura in moderately hot oil.
8. Aloo bhatura puff up while frying like puris.
9. Fry the aloo bhatura till they become golden brown and well puffed up. Keep the fried aloo bhatura on kitchen paper tissues so that the extra oil gets absorbed.
Serve the Aloo bhatura hot with amritsari chole or pindi chole accompanied with onions slices and lemon wedges.
More Indian bread recipes
Soft Aloo Bhatura
- 1.5 cups wheat flour
- ¾ cup refined wheat flour
- 1 large potato mashed or 2 medium sized potatoes, mashed
- ¼ teaspoon of baking powder or baking soda
- 3 tablespoon curd (yogurt)
- 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 aloo bhatura in moderately hot oil till they become puffed up and well browned.
- Serve the aloo bhatura with punjabi chole.