Batura is an Indian deep-fried bread made with plain flour. They are crispy on the outside and soft and fluffy on the inside. Unlike chapati and poori, batura is made with fermented dough.
You can also make batura with an equal quantity of whole wheat flour and plain flour. But for an authentic taste and texture, I prefer to use only plain flour.
Baturas are usually served with a spicy chickpea curry called chole masala. But you can also serve it with any veg or nonveg curry of your choice.
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Ingredients
- 2 cups Plain flour
- 2 tablespoons Semolina / rava
- 1/2 cup Curd
- 1 tablespoon Oil
- 1/2 teaspoon Baking powder
- 1/8 teaspoon Baking soda
- 2 teaspoons Sugar
- 1/4 - 1/2 cup Warm Water
- 3/4 teaspoon Salt
- Oil For deep frying
Ingredients
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Instructions
- Sift together the plain flour, baking powder, baking soda, and salt.
- In a large bowl, add all the ingredients except warm water and oil for deep frying, mix well. Add warm water little by little and knead well to form a soft dough. Cover and set aside for 2 - 3 hours.
- Knead the dough again for a few minutes and divide it into 10 balls. Roll out the balls on a lightly floured surface into thin circles. (Do not make it too thin)
- Heat oil in a deep pan, drop one baura at a time, and press it with a spatula until it puffs up completely. Fry both sides on medium heat until golden.
- Transfer to a paper towel to drain off excess oil.
- Serve hot.
- NOTE - You need to knead the dough for around 15 minutes or until it becomes soft and pliable.
- Cover the dough and the rolled baturas with a damp cloth to prevent drying.
- Make sure the oil is sufficiently hot before you start frying the bauras.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
