Take maida in any utensil, add mashed potato, salt, oil and curd in maida. Mix all ingredients nicely and add little water at a time and knead soft dough. Keep it bit hard then chapatti dough and soft then puri dough. Cover the dough and keep it aside for 15-20 minutes so that it gets fermented nicely and becomes puffy. Dough for making bhatura is ready.
Take oil in a pan and keep on flame to make it warm. Put some dry flour in your hands and take little amount (lemon size) of dough in your hands and make a round ball. Like wise prepare all balls. Take one ball and dust with dry flour. Place the ball on rolling plate and roll giving it a round shape. Keep it thick like a parantha.
When the oil gets hot, gently place the bhatura in the pan. When it floats at the surface press it slightly with ladle to make it puffy, turn it upside down when it gets brown from one side. Fry until both sides are cooked properly and evenly. Take out the fried bhatura in a plate covered with kitchen paper. Like wise fry all bhatura’s.
Hot and yummy aloo bhatura is ready. Serve with masala chana or pindi chana or matar choley, chutney or pickle. The unique point about aloo bhatura is that they remain soft even after they get cool.