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.
Makes 8 Batturas.
- 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
- 1/4 cup flour for rolling
- Dissolve yeast in lukewarm water. Let it sit ten minutes or until the mixture becomes frothy.
- Add sooji, sugar, and salt to the flour and mix well.
- In a bowl , mix yeast, salt, oil, and yogurt with flour to make soft dough. Add more water as needed.
- 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 1½” 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.
Be sure to fry baturas in hot oil. If the oil is not hot enough, the baturas will be greasy.