Battura
February 17th, 2008 filed under BreadsBattura 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)
- Oil to fry
Method
Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
Mix flour, sooji, sugar, salt, oil and yogurt well. Add yeast water to flour mix and make 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 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 diameter 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 1 inch of oil. Place the Batura in the frying pan and press it with a skimmer. The Batura should puff up and turn. Batura should be light creamy brown on both sides. Take the Baturas out and place them on paper towels to absorb the excess oil.
Tips
- Be sure to fry Baturas in hot oil, otherwise they will be very greasy.
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August 26th, 2008 at 9:35 am
This i vary gud i tried it but it didnt rise much . why didnt it rise much i kept it like you sad for four hours
August 21st, 2008 at 11:21 am
Fantastic Manjula fantastic. It is totally wix. Better than my mums ;).
August 11th, 2008 at 10:05 am
Hi Tiya, yes you put battura dough in sun, if sun is very bright dough may be readdy less then four hours, so check it may be after 2.5 hours.
August 11th, 2008 at 8:59 am
Hallo Manjula Ji,
Could you please tell me can we put bhattura dough in sun for fermentation for 4 hours. Is it ok
Thanks,
Tiya
July 29th, 2008 at 8:25 pm
Hi Tiya, 6 cups of flour, just do every thing 3 times it will be fine. except yeast 4 teaspoon 2 teaspoons sugar.
July 29th, 2008 at 7:33 pm
how much qty we should take if we want to make 24 bhathura
thanx
July 28th, 2008 at 9:06 pm
Bhaturas didnt puff up…I dont know what hapnd ??
July 28th, 2008 at 12:14 pm
Hello Sonia, Yeast is available on every grocery sore where they keep the baking ingredients .
July 26th, 2008 at 7:28 pm
where do you get the yeast from??
July 7th, 2008 at 11:02 pm
Hello Aunty,
My husband likes Cholay Batture very much.So I m going to try out your Punjabi Cholay Recipe.But for the Batture,He likes the Paneer Batture,so can u plz let me know when to add the paneer(and in which form) , in your recipe of Batture.Thanking You.
June 17th, 2008 at 1:09 pm
Thank you Aunty !
June 17th, 2008 at 10:44 am
very good question and I need to add this in tip, use 3 teaspoon of yeast and every thing else in double the quantity.
June 17th, 2008 at 7:47 am
Hello AuntyJi
have a small question ,If I want to make Bhatura’s double quantity..so do I need to take double quantity active dry yeast ?
Thanks in advance
June 13th, 2008 at 3:04 pm
Hello,
I tried your Batura recipe with punjabi choley and it was wonderful.My son really loved the baturas.
Thanks a million
May 16th, 2008 at 5:46 pm
hi manjula aunty, today i check your bhattura recipe and it looks very nice .but i have one question ,i look your dough after 3-4 hr. but its not look double why? i asking you because in recipe of naan u use half amount of yeast in 2 cups flour and its really in double volume .but this is not why?
thank you,
nasrin
May 7th, 2008 at 1:46 pm
Dear Mrs. Manjula:
I tried Gulab Jamun today, and as usual they were perfect! Credit goes to you.
I want to make Battura, but little problem, no suji available here. Is it possible to get the same result without suji? Another quick question can quick rise yeast be added as the substitute of active dry yeast? If so what will be the measurement?
I understand you are a busy woman, so please don’t rush to answer, take your time. Best wishes for my favourite cook!!!!
April 21st, 2008 at 2:48 am
dear manjula ji….2day i found ur website..really good,found easy within mints receipi,did nt cme to knw wts this rice flour means…all other flour i cme to knw…hw to make it…just guide me…i appriciate you mam
April 15th, 2008 at 4:21 am
Is there any other option if YEAST not available ( For Bhatura)
April 14th, 2008 at 9:08 am
Puri and battura only similarity is they both are fried. Puris are made with whole-wheat flour and Battura are made with all purpose (maida) and dough is fermented.
April 14th, 2008 at 6:33 am
Thanks a lot for ur website.Iwas able to learn a lot of recipes from u .
I just wanted to know if batturas and puri’s are same.
April 11th, 2008 at 11:39 am
hi
recently i found your website.i already tried nan and battura, both came out very good.i am from south and really excited to see excellent north indian recipes.
keep up the good work. expecting more recipes
sindhu
April 5th, 2008 at 3:35 am
u r recipes r excellentmy 4 yr son enjoys u r videosthanks
March 27th, 2008 at 2:15 pm
i made it & it turned out very delicious….thnks a lot for the wonderful receipes!!
March 16th, 2008 at 4:05 am
Thanks Manjula!
Really terrific website. You are exploding the myth which is indian cooking to us english folk. Really impressive recipes and excellent demostrations make you recipes easy to follow and understand.
Thanks again for your input!
March 15th, 2008 at 11:53 am
It was great to wach the ease with which you were making all our cherished dishes..Thanks for sharing the same…Hope to see more of your recipes…