Batura/bhatura recipe

Chole bature is a very popular and a delicious combos among the north Indian cuisine. I do not make these very frequently because it is made with the all purpose flour and also involves deep frying. But I was quite tempted to make them last weekend and it made a very delicious lunch.

When I had attempted making baturas before , I had used baking powder and yogurt to make the dough. And then,I have quite a few friends who use different recipes for the batura dough preperation.One of my friends uses yeast for the dough and the other has tried using the self raising flour. But one of them told me that she kneads the maida/all purpose flour just like how its done with atta for the puris, and the baturas turns soft and delicious. Infact it doesn’t involve any big recipe at all. True to her words, I followed her way, and the baturas were very soft and delicious.I promise you that this is a fool proof method and the baturas does taste the same even if you use the other complicated or elaborate methods. You can find a recipe for authentic punjabi chole here. But this time, I have used a different recipe for making chole and I will post the other version tomorrow.

Print Recipe
Batura/bhatura recipe Yum

Course
breads
Cuisine north indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
piece
Ingredients
Course breads
Cuisine north indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
piece
Ingredients
Instructions
  1. Knead a firm , non sticky dough with the above ingredients.
  2. Leave it for around 30 minutes to 1 hour.
  3. Make small balls with the dough. Roll them to a small circle.
  4. Deep fry them in hot oil till it appears cooked. It should be white in colour, shouldn't turn into too much of brown colour.
Recipe Notes

Serve immediately with chole. (Another version of chole recipe coming up soon.) If they are not served immediately, they turn rubbery.

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