Soft Aloo Bhatura (With Potatoes and Baking Powder)

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Aloo bhatura with step by step photos. This is a quick recipe to make bhature – fried Indian bread made with mashed potatoes.

aloo bhatura

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.

Usually when I have enough time then I make this Bhatura recipe. If you are running out of time then you can try this quick Bread bhatura in which you only need to leaven the dough for 30 minutes.

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.

bhatura recipe

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.

Punjabi bhatura with chole

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.

kneading dough for bhatura

3. Knead to a soft and smooth dough. Cover with a damp cloth and keep aside for around 2 hours.

dough for bhatura recipe

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

aloo bhatura dough

5. Make medium sized balls of the dough. Dust a rolling board with flour.

aloo bhatura dough balls

6. Roll the ball into a round disc of about 4 to 5 inches in diameter, not too thick nor thin.

aloo bhatura dough

7. Deep fry each bhatura in moderately hot oil.

frying the aloo bhatura

8. Aloo bhatura puff up while frying like puris.

puffed up aloo bhatura

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.

frying potato bhatura

Serve the Aloo bhatura hot with amritsari chole or pindi chole accompanied with onions slices and lemon wedges.

serve potato bhatura
More Indian bread recipes

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Soft Aloo Bhatura

4.5 from 2 votes
Aloo bhatura are thick leavened fried Indian bread made with mashed potatoes and eaten with chole masala.
Prep Time 2 hrs 10 mins
Cook Time 30 mins
Total Time 2 hrs 40 mins

Cuisine North Indian, Punjabi
Course: Snacks

Servings 10 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.


The nutrition information is for 1 aloo bhatura. 

Nutrition Info Approximate values

Nutrition Facts
Soft Aloo Bhatura
Amount Per Serving
Calories 164 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 137mg4%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 6IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 2mg2%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 22mg2%
Vitamin B9 (Folate) 56µg14%
Iron 2mg11%
Magnesium 12mg3%
Phosphorus 51mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  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,

    1. 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.

    1. thanks runita for these lovely words. it provides relaxation to me too… cooking, clicking and posting the recipes 🙂

  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.. 🙂

    1. sunshine, my mil also make these with only maida. i wanted them to have more nutrients, hence the addition of whole wheat flour.

      1. Hmmm.. I had made them in your mentioned ratio.. And everybody loved it.. 🙂

    1. For learners like me this recipe really helps a lot. Thanks for sharing such a tasty recipes with us