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4.5 from 2 votes

aloo bhatura

aloo bhatura recipe - thick leavened fried Indian bread often eating with chole/channa
Prep Time2 hrs 10 mins
Cook Time30 mins
Total Time2 hrs 40 mins
Course: snacks
Cuisine: north indian, punjabi
Servings: 9 to 10 bhatura
Author: Dassana Amit


  • 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.