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Soft Aloo Bhatura
Aloo bhatura are thick leavened fried Indian bread made with mashed potatoes and eaten with chole masala.
Prep Time
2
hours
hrs
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
2
hours
hrs
40
minutes
mins
Course:
Snacks
Cuisine:
North Indian, Punjabi
Servings:
10
aloo bhatura
Calories:
164
kcal
Author:
Dassana Amit
Ingredients
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
Instructions
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.
Notes
The nutrition information is for 1 aloo bhatura.
Nutrition
Calories:
164
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
6
mg
|
Potassium:
137
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
6
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
2
mg
|
Vitamin B6:
1
mg
|
Vitamin B12:
1
µg
|
Vitamin C:
2
mg
|
Vitamin E:
2
mg
|
Vitamin K:
1
µg
|
Calcium:
22
mg
|
Vitamin B9 (Folate):
56
µg
|
Iron:
2
mg
|
Magnesium:
12
mg
|
Phosphorus:
51
mg
|
Zinc:
1
mg