Battura is fried puffed bread traditionally served with chola (chickpeas). The combination, called Chola Batura, is a popular dish from the state of Punjab. Chola Batura is a popular dish among youngsters.
- 2 cups all-purpose flour plain flour or maida
- 2 tbsp sooji semolina flour
- 2 tbsp yeast
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp yogurt dahai, curd
- 2 tbsp oil
- 3/4 cup lukewarm water , use as needed
- 1/4 cup flour for rolling
- oil to fry
- Dissolve yeast in lukewarm water. Let it sit ten minutes or until the mixture becomes frothy.
- Add sooji, sugar, and salt to the all-purpose flour and mix well. Add oil, yogurt, sugar and yeast water mix well. add water as needed to make soft pliable dough.
- Cover the dough and keep in a warm place three to four hours. The dough should nearly double in volume.
- Knead the dough and divide into 8 equal parts. Shape dough into balls and roll into six- to seven circles. Dust lightly with dry flour to help with the rolling.
- Heat about 1" of oil in a frying pan on high heat. Batura should be fried in very hot oil. To test, place a small piece of dough in the oil. The dough should float to the top and be light in color.
- Place the one batura in the frying pan and press it with a skimmer it will puff up like a ball. Turn and cook until light creamy brown on both sides. Take the batura out and place them on paper towels to absorb the excess oil. Repeat for the remaining baturas.
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