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 Aunty,
I always wanted to try Bhature, but was unsure of making them. Your video motivated me to make them ASAP. And it turned out to be great…Kids kept asking for more and more, until I had to promise them that I would make them again. Thank you so much.
I tried this recipe of yours today and it did turn out great. Thanks for sharing.
Thankyou Manjulaji and Jayaji for ur responses. May be u r right.
i will try again n let u know……..
It may be cold where you live Deepi, but your house/apartment temperature is warm enough. Your dough may have been soft and fluffy because it started to cook while raising.
Another possibility is there is something wrong in the frying process. Maybe you are frying them for too long. Just a thought.
Hello Deepi,
Keeping the dough in warm oven, will cook the dough little which you may not realize, it is better if you take a light blanket and cover the dough to rise. Try it and let me know.
Manjula
Dear Manjula,
I am SO happy with your site full off wonderfull recipes!!Here in Holland,Indian food is not very wellknown,It is so handy to see how to do everything on the videos! It also stimulates to try more and more other recipes!!
Today,i have made parathas,filled with potatoe,soooooo delicious and EASY!
I will make them regularly now!
Love from the Netherlands!
And thank you so much for sharing the recipes!
Iris.
Hello Manjulaji,
yesterday i tried bhaturas. this time my bhaturas were so hard like papad.
not at all soft. i used yeast. dough was soft n just doubled after i kept it in a preheated oven for 3 hrs. oven was just warm. where did i go wrong?/
plz someone help.
Thankyou
No the oven was just warm. i first let it cool a bit.
it is really cold here. moreover my dough raised and was very fluffy and soft.
Can u suggest me something else Jayaji? this was my third try………
You may have killed the yeast. The warm oven for 3 hours is too much heat.
Allow the dough to raise at room temperature.
Hello Manjulaji,
yesterday i tried bhaturas. this time my bhaturas were so hard like papad.
not at all soft. i used yeast. dough was soft n just doubled after i kept it in a preheated oven for 3 hrs. oven was just warm. where did i go wrong?/
plz someone help.
Thankyou