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Wheat Bhatura or Aloo Bhature - Fried or Not? Recipe Video
|For the dough|
|Wheat flour||2 Cup (32 tbs)|
|Potato||1 Medium, peeled, boiled and shredded|
|Salt||1 Teaspoon (Use as per your taste)|
|Yogurt||1⁄2 Cup (8 tbs) (Use as needed)|
|Water||2 Tablespoon (Use only if needed)|
|For dusting while rolling the dough|
|All purpose flour||1⁄4 Cup (4 tbs) (For dusting)|
|For the batura|
|Ghee/Oil||1 Teaspoon (For spreading on the dough to smooth it out)|
|Oil||1 Cup (16 tbs) (For deep frying)|
Calories 244 Calories from Fat 75
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 4.7 mg
Sodium 335.5 mg14%
Total Carbohydrates 38 g12.5%
Dietary Fiber 5.9 g23.7%
Sugars 1.3 g
Protein 7 g14.3%
Vitamin A 0.5% Vitamin C 9.6%
Calcium 4.1% Iron 10.7%
*Based on a 2000 Calorie diet
1. Take one medium size potato, wash, peel and boil it.
2. In a bowl, add wheat flour, shredded or mashed boiled potato, salt to taste, oil and yogurt.
3. Mix to combine all the ingredients and knead the dough. Try and knead the dough without any water for best results.
4. If required add water slowly, a tablespoon at a time and knead the dough well to get a semi-soft dough.
5. Smooth out the surface of the dough with a little ghee, cover it and let it rest for 15 minutes. (Do not let it sit for more than 15 minutes as the potato added may release more water). Refrigerate the dough if you are not ready to roll and fry the bhatura immediately after 15 minutes.
6. Take small portions of the dough, flatted it with your palms, lightly dust it (for best results, roll without dusting) and roll out the bhaturas.
7. Heat a pan with oil and deep fry the rolled bhaturas until golden brown.
8. The chef suggests an alternate option of baking the bhaturas on the heated tava, by flipping sides until almost done and then flipping it a couple of times over the rack directly on the stove til completely done.
9. Serve the bhaturas hot with chhole or any other Indian curry.