Batura is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. It is commonly served as a midday meal or a breakfast dish in northern and India. Paired with chickpea curry, called chole or chana, it forms a traditional dish called chole bhature which is originated in Punjab.
Ingredients
1 cup maida
2 tblsp fine rava / sooji / semolina
1/2 tsp salt
2 tsp oil
1/2 cup curds
1/4 tsp cooking soda or 1/2 tsp ENO fruit salt
Water if needed to knead the dough
Oil for frying
Procedure
In a large bowl take flour, salt, and cooking soda, give a nice mix
Add curds and oil, combine well.
Add water if required to make a soft dough
Cover the dough and keep it aside for 30 mins or one hour.
If you are using ENO then no need to rest the dough
Divide the dough into portions and make big balls
Roll them into little thick baturas
Heat oil in a deep and wide Kadai, when the oil is hot enough drop a small piece of dough in the oil
The dough has to rise well, this is the right temperature for frying.
Gently slide in the batura from the sides of Kadai.
Press down it gently with a spatula to help it puff up completely.
Flip it once it is cooked, fry both the sides until crisp and golden brown
Remove it on tissue paper, serve immediately hot baturas with chana masala.
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