Batura
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.
  • CourseBreakfast
  • CuisineIndian
Servings
10numbers
Servings
10numbers
Ingredients
  • 2cups Plain flour
  • 2tablespoons Semolina / rava
  • 1/2cup Curd
  • 1tablespoon Oil
  • 1/2teaspoon Baking powder
  • 1/8teaspoon Baking soda
  • 2teaspoons Sugar
  • 1/4 – 1/2cup Warm Water
  • 3/4teaspoon Salt
  • OilFor deep frying
Instructions
  1. Sift together the plain flour, baking powder, baking soda, and salt.
  2. 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.
  3. 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)
  4. 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.
  5. Transfer to a paper towel to drain off excess oil.
  6. Serve hot.
  7. NOTE – You need to knead the dough for around 15 minutes or until it becomes soft and pliable.
  8. Cover the dough and the rolled baturas with a damp cloth to prevent drying.
  9. Make sure the oil is sufficiently hot before you start frying the bauras.
  10. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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