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.
I tried this recipe and I was VERY impressed! The battura tasted fantastic and I would like to say better than restaurant quality! Thank you Aunty! Because of your wonderful website, not only do I get to try new things but even my husband is cooking delicious dishes for me!!!
Hello –
I have followed a few of your recipes during the last few weeks. Thank you so much for the great EASY to follow recipes. I love cooking desi food, as I grew up eating dal roti and sabji everyday.
In regards to your bhature recipe, I tried making it with the sooji and without the sooji. Both turned out well, but with the sooji, it was a little more crunchier.
Thanks for the great recipes
Regards
Richa
Hi. Manjula Aunty
Today I tried your recipe and I prepared awesome battura. I had a small party at home and everybody seems too happy to describe. I have tried battura before with soda water and baking powder but they were not as good as your’s. Thank You very much for such great and accurate recipe.
– Anu
Your recipes are awesome and seeing a demonstration is just perfect.
For bhatura, if i want to make them for lunch, may not have 4-6 hours to ferment. In that case, can we make the dough and keep it overnight to ferment ?
hello manjula aunty,
i just came across ur site recently by chance.., but i must say it was for good. It seems that i m addicted to ur videos n recipies. I am so very fond of cooking that with 2 kids ( 2 yrs and other one 6 months) i find time to try new recipies:) have already tried 7-8 of ur recipies..ofcourse added onion to that , and they came out gr8. thnks. Though i tried bhatura, but i was not able to roll out the dough with that much ease as u could. The dough kept shrinking as i was rolling, how cum u were able to roll it so thin. I used all ingredients as per the reciepe. also let the dough ferment for 4 hrs still?pls advise how to know if the batter is fermented? do we need to punch down the dough a lot after fermentation??
Dear Manjulaji,
Your bhatura receipe just worked out so well, that I have to say they definitely are better than the ones we get in restraunts. They were light and also crisp. the next one I will try are the kachoris and then the rasgulla. just wish me luck !
Manju