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.
Notes Be sure to fry baturas in hot oil. If the oil is not hot enough, the baturas will be greasy. Serving Suggestions I like to serve baturas with Punjabi Chola or Palak Paneer
Originally posted 2008-02-17 15:55:37.