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Writer's pictureNandini R Kini

Batura

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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