Aloo Bhatura Recipe- How to make non oily, perfectly fluffed up bhatura in just 20 minutes?

Bhatura is a deep-fried bread which has been originated from the Indian subcontinent. It is usually eaten with chickpea curry making it the perfect combination and this combination is called Chola Bhatura. Bhatura is generally made by using all-purpose flour, salt and yeast or yeasting agent. Usually making the perfect bhatura is a big task but with this simple recipe, you can make the perfect bhatura just in 20 minutes.

Bhatura is an exotic Punjabi delicacy but it is equally popular throughout the Indian subcontinent. Chola bhatura is one such dish that the Indian can consume in breakfast, lunch or dinner. Visit any restaurant pan India one dish that you will always find on the menu is chole bhature. But making bhatura has always been a huge task; well, not anymore now you can make the perfect bhatura by following this recipe within 20 minutes. In this recipe, you will find out one of the easiest and the quickest way to make bhatura.

Aloo Bhatura Recipe

Course Main Course
Cuisine Indian


  • 2 cups all-purpose flour
  • ½ cup curd
  • 1 tsp salt
  • 1 tbsp oil
  • ½ tsp baking powder
  • 1 cup boiled potato grated


  • Add all-purpose flour to a bowl and make a small gap in between.
  • Add in curd, salt and oil to the gap and gently mix it.
  • Now add in baking powder and again mix a little.
  • Now add in grated potato and knead until the dough becomes smooth.
  • Apply a light layer of oil, cover it and leave it for 15 minutes.
  • Grease your hands with oil and make small balls of the dough.
  • Take a rolling board and grease it with 2 drops of oiland start rolling the bhatura.
  • In a pan heat oil on high flame.
  • Add bhatura in boiling hot oil, press bhatura and sprinkle oil gently for puffing bhatura.
  • Cook both the sides for the crisp.



Shilpi’s Quick Tricks
  • Curd should be at normal temperature and should not be too sour.
  • Make sure that the potatoes are cold and well grated before adding it into the mixture.
  • The potato should not be mashed because if chunks remain then the bhatura won’t be as desired.
  • If your dough is too soft then add a bit all-purpose flour and then knead.
  • Don’t make it too thin or too thick
  • Oil should be boiling hot.
Keyword dinner, lunch
Tried this recipe?Let us know how it was!


Previous Post
Next Post
1 0

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating