Products
Battura
February 17th, 2008 filed under Breads
Battura is fried puffed bread and is traditionally served with chola (chickpeas). The combination is called Chola Battura and is very popular with youngsters.
Makes 8 Batturas.
Ingredients:
- 2 cups all-purpose flour (plain flour or maida)
- 4 tablespoons sooji (semolina flour)
- 2 teaspoons yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons yogurt
- 2 tablespoons oil
- 3/4 cup lukewarm water (adjust 1 or 2 spoons as needed)
Also needed:
- Oil to fry
- 1/4 cup flour for rolling
Method:
- Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
- Add sooji, sugar, and salt to the flour and mix well.
- Next mix oil and yogurt with flour. Add yeast water to the flour and make into soft dough; add more water as needed to make soft pliable dough.
- Cover the dough and keep in a warm place for 3-4 hours. The dough should become almost double in volume.
- Knead the dough well and divide the dough into 8 equal parts.
- Shape dough into balls and roll into roughly 6 or 7 inch circles. Dust lightly with dry flour to help with the rolling.
- Heat the oil in a frying pan on high heat. To check if oil is hot enough place a small piece of dough in oil and dough should floats to top right away.
- The frying pan should have at least 11/2 inch of oil.
- Place the Batura in the frying pan and press it with a skimmer. This will make batura puff like a ball. Turn the batura; batura should be light creamy brown on both sides. Take the batura out and place them on paper towel to absorb the extra oil. Be sure to fry the batura in hot oil, otherwise batura will be very greasy.
Manjula,
I love that your recipes are always VERY authentic and not adapted! They are all delicious! I have a question with this bread. When I made it, my bread puffed up, but not as one big ball. It had many ‘small balls on it’, like bubbles, but did not puff up all at once. Was my bread rolled too thin? too thick? Thanks for your help in advance!
Andrew,
May be you rolled the battura too thin or oil was not hot enough.
Manjula,
You were correct! I made your Chola today along with Battura again and the oil was very hot the first time, but they were too thin. Its hard to find the right thickness, but when I do, I was very happy! They looked just like yours! I also removed 2 tbsp of Sooji as I like softer battura as well. I removed the salt early to let the battura rise quicker (2hrs) and then added it in after as salt hurts yeast. Worked out great!
Hello,
I love watching your videos and it always make me so hungry!! Thanks for posting them!! And I have one question: What type of yogurt do you use??
Thanks again!
Arissa,
Plain yogurt.
Hi,
My mother is a big fan of yours. She has learnt a good number of recipes watching your website. Today she has tried Battura and it was awesome. We thank you for such easy to cook recipes.