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.
How do you make also bhatura, when i was a child we had an aunty who used to make it and she used smash potatoes (these are dried mash potatoe to which water is added) have you ever come across these, as they were gorgeous.
Hi Masi,
your cooking videos and wriiten recipes have really expanded my cooking skills. Everyone loves my cooking.
Would you be able to send me a recipe for kopra pak or coconut burfi?
Also i have trioed making roti’s and puris about 5 times and all the time they come out very hard. I fried puri in hot oil but it comes out oily and crumbly and crispy, what am i doing wrong, i use whole wheat flour, little oil and salt and water and make it in and firm dough.
Also with roti they do not puff up on the flame and become crispy is there anything i need to change in the dough?
Also with bhatura i used baking soda and yoghurt to make them and no water and it came out excellent!
Hi Auntiji….
I love your work and i always follow ur website..But this is the first time i am leaving any comments…I am swaminarayan and got married to jain family..so with your help i can cook various delicious dishes for my husband and he loved it so much…thank u so much for your help..
In this video i am confused about yeast..yeast is vegetarian? and yes then what is the name of the yeast u used and where can i buy from?please send me your reply…because this sunday some guest will come to my home and i want to make chole-bhatura for them..so i am waiting for your reply…
Jai Jinendra….:)
Regards,
Thanks
Hello Prapti,
I use red star yeast, but any yeast will work and you should be able to find this in baking section of any grocery store.
Hi Auntiji…
Jai Jinendra..
Thanks for your information..i followed it and my chole-bhatura came out great..all my friends liked it very much.
Regards,
Prapti
hi aunty
i tried ur so many receipes and it comeout superb everytime.and now i m going to try bhutura and i know it will also cameout awesome but aunty can we use baking soda instead of yeast?
Hi manjula aunty
I will try your baturas they look good . Do have a recipe for chora fari I would like to try and make it but can not find a recipe.
hi manjula aunty,
In the bhatura video you say 1/2 teaspoon salt and 4 tablespoons yogurt.But, in the written recipe below the video,it says 1 teaspoon salt & 3 tablespoons yogurt.Which one is correct?By the way ur recipes are awesome.Thanks a lot aunty.
Hi Priya,
Sorry follow the written recipe.
Dear Manjula ji,
I am delighted to see your recipes.
Since I am a working woman, is there a way to make instant dough for Bhatturas ?
I have heard of people using Eno or simply curd to make instant bhatura ?
Need your guidance please.
Sorry in my first post I gave a wrong e-mail id by mistake..
This one has correct e-mail id
Hi Namita, try to use selfrising flour insted of all purpose.
Hello Manjula:
My daughter loves Chola Batura and we were always going out to eat. Now that my father cannot have salt, we have stopped going out. Thanks to your detailed instructions, that I can now make it at home. I can even make Chola without salt for my father. I very much appreciate you sharing your recipe.
Regards,
Shailaja
Hi aunty,
I tried to make the battura…but it turned out to be a bit hard….
Was it becasue the amount of sooji was more or amount of maida was less????
Please advice…
Hi Meettu, if you followed the recipe and batturas was hard the only reason I can think that heat was low. For batturas oil should be hot.
Hi aunty,
I tried to make battura….It turned out to be a bit hard when i fried them..a bit like pappad…
Is it because the quantity of maida i took was less?????Or does it has anything to do with the amount of sooji in my batter?
Is there any problem if i overferment the batter???I left batter for 7 hrs before i made the batturas