As I had told in my earlier post “Chole Masala”; I wanted to post the Batura recipe as early as possible so that the combo dish can be prepared together. Here goes the Batura recipe which became a super-hit dish in my home. This recipe too I learnt from my Punjabi friend Lavina. I served the Batura with Punjabi Style Chole Masala. The combination of these two recipes matched well. I prepared Batura little bigger than our normal Poori size, but not like type we get in the restaurants, as I do not have a big kadai and also to save Oil.
The preparation is very simple. Just mix the Curd and Sugar till the Sugar dissolves properly. Mix all the other ingredients with Curd-Sugar mixture before you add Water to it. See to it that the dough should not be very tight or too sticky-saggy. Once the dough is prepared, keep it for half an hour to settle, then add ghee to it and mix well. Finally keep the dough in refrigerator for 4-5 hours. Always give more resting time for the Batura dough, as the final output will be good. So if you want to prepare Batura for the breakfast, prepare dough and refrigerate it overnight. You should bring the batura dough to room temperature, so take it out from the fridge 1 or 2 hrs before you prepare the Batura. If you prepare it in a hurry without giving proper resting time to the dough, the taste and the texture of the Batura will not be good as expected.
- Maida – 4 Cups
- Small Semolina or Chiroti Rawa – 3/4 Cup
- Curd – 1 Cup
- Sugar – 1 tsp
- Baking Soda – 1/4 tsp (Optional)
- Ghee – 1 tsp
- Oil – for deep frying
Preparation Time: 10 minutes
Resting time: 30 minutes
Resting time in Refrigerator: 3-4 hours
How to Make Batura :
1. Add Curd & Sugar in a small bowl. Mix till the Sugar dissolves completely.
2. Take a big sized bowl in which you mix all the ingredients. Add Maida, Rawa, Salt, Curd-Sugar mixture and mix it.
3. Now by adding little by little water to the above mixture, kneed it well to prepare dough like Chapati or poori dough. Now the Batura dough is ready. It needs more resting time.
4. Cover the Batura dough with a wet muslin cloth and rest it for half an hour.
5. After half an hour, remove the cloth, add ghee to it and kneed well again. Keep the dough covered with a lid in the refrigerator. Rest it for minimum 3 to 4 hours.
6. Remove the dough from refrigerator an hour before preparing the Batura. It has to come to room temperature.
7. Once the dough’s temperature warms up, prepare medium sized balls from it. With the help of roller and pin, roll the dough like little bigger than poori size by dusting in between using Maida flour.
8. You can prepare bigger size batura as we get in restaurants, but it takes more Oil and needs a big sized Kadai to deep fry. So I prepared medium sized Batura.
9. Heat Oil in a kadai for deep frying. Once the Oil heats up, reduce the flame to medium heat. Slowly drop the Batura in Oil and deep fry until it turns to golden in colour. Remove the batura from kadai using a big slotted spoon and transfer it to a paper napkin covered plate in order to remove the excess Oil.
Now the Batura is ready to be served. Serve this with Chole Masala.
1. The quantity of all the ingredients should be perfect so as to get tasty Batura. Do not miss any of the ingredients in it. I added little less Baking Soda, but did not miss it.
2. Resting time is very important in preparation of Batura. If it is really urgent or you want to prepare it for the breakfast, you should prepare the dough previous night and keep it in refrigerator for 8 hours, then bring it out in the morning before 1-2 hours of preparing the batura to get room temperature.