Aloo Bhatura recipe- with step-by step instructions, photos and videos. Aloo Bhatura is a delightfully indulgent dish that's a hit in Indian cuisine. Originating from North India, especially Punjab, these fluffy, deep-fried breads are paired with a spicy chickpea curry called chole. It's a popular street food, loved by people of all ages for its rich flavors and satisfying textures. Unlike puris, bhaturas are bigger and puffier, making them a unique and cherished treat. With just three simple ingredients—plain flour, salt, and the star of the show, boiled potatoes—you can whip up this tasty dish in no time.
Aloo Bhatura is an all-time favorite dish for my family, especially my youngest son, who is a bhatura lover. He always asks me to whip up this delightful dish for him. Given that it's relatively easy and quick to make, I never hesitate to prepare his favorite bhatura. When I first attempted this version of aloo bhatura, he absolutely loved it. I have previously made Bread Bhatura and even the Cheesy Masala Puri, and if I ask him which one he prefers, he can't decide because he says both are incredibly good. The joy and satisfaction on his face every time I make this dish make it a special recipe in our household.
Before you start preparing Aloo Bhatura, here are a few helpful tips to ensure your dish turns out perfect:
By keeping these tips in mind, you'll be well on your way to making delicious Aloo Bhaturas that friends and family will love.
The Aloo Bhatura recipe above yields 10-12 bhaturas. If you do not require this many bhaturas, you can easily halve the ingredients to produce 5-6 bhaturas instead.
If you anticipate needing bhaturas for another meal, you can store some of the dough in the refrigerator for future use. To do this, place the leftover dough in an airtight container and refrigerate it. When you're ready to use the dough, take it out of the fridge and let it sit at room temperature for about an hour before frying. This resting period allows the dough to soften and rise a bit, ensuring that your bhaturas puff up beautifully during frying.
Aloo Bhatura is best enjoyed with:
This combination offers a burst of flavors and textures that are truly satisfying. Serve it as a hearty brunch or a special weekend treat.
Are you ready to give this recipe a try? I assure you, it's a must-try!
Aloo Bhaturas are a delightful variation of the traditional bhatura, incorporating the creamy texture and subtle flavor of mashed potatoes into the dough. This gives the bhaturas a unique softness and slight tanginess, making them an irresistible companion to spicy and tangy curries like chole (chickpea curry). The process of boiling and mashing the potatoes ensures they blend seamlessly with the flour, resulting in a dough that fries up perfectly – crispy on the outside and pillowy on the inside. Perfect for a special weekend brunch or a festive meal, these aloo bhaturas are sure to be a hit with family and friends. Serve them hot, fresh out of the pan, for an indulgent and satisfying culinary experience
Begin by boiling the potatoes in a pot of boiling water for about 10 - 12 minutes.
Once cooked, strain the potatoes and allow them to cool slightly.
Peel the skin off the potatoes and mash them immediately with a masher. Set aside.
In a large bowl, add 4 cups of sieved plain flour.
Add 1 tsp of salt to the flour and give it a light mix.
Incorporate the mashed potatoes into the flour mixture and knead the dough until well combined and not sticky, roughly about 5 minutes.
Divide the dough into 10-12 small balls.
On a chapati board, place a ball of dough, dust it with some plain flour, and roll it out with a rolling pin into a thick chapati shape.
In a kadai or deep frying pan, add enough oil to fry the bhaturas.
Heat the oil until it is hot enough for frying.
Carefully add the rolled bhatura dough to the hot oil.
Press the center of the dough to help it puff up nicely.
Fry on medium-high heat for about 1 minute.
Flip the bhatura and fry the other side for another 30 to 45 seconds until golden brown.
Remove from the oil and serve hot.
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