How to make Bhatura with a difference - This bhatura has sweet potato adding its special taste and flavour.

This recipe is contributed by Member Daljit Kaur Mankoo.

Main Ingredients : Refined flour (maida) (मैदा), Sweet potato (शक्करकंद)

Cuisine : Punjabi

Course : Breads

Bhatura with a difference Recipe Card

Bhatura with a difference

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Bhatura with a difference checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Meethi Puri . You can also find more Breads recipes like Chicken Missi Roti, Amboli, Olive and Pepper Foccacia, Bread Rolls.

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 12

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bhatura with a difference Recipe

  • Refined flour (maida) 500 grams

  • Sweet potato boiled and mashed 3 medium

  • Yogurt 1/2 cup

  • Milk 2 tablespoons

  • Salt to taste

  • Oil 1 tablespoon

  • Baking powder 1 teaspoon


Step 1

In a parat add refined flour, baking powder, whisked yogurt, sweet potatoes, milk, salt and oil. Mix well to form medium dough.

Step 2

Set aside for fifteen minutes. Divide the dough into equal portions and roll out each ball into small disc size rounds. Heat oil in a kadai, deep fry each puri till puffed, golden and done.

Step 3

Strain and remove on absorbent paper. Serve hot with chole.