Sinful delights continues with batura. I hardly deep fry at home and pooris are something which happens once or twice a year. My kids love poori and any time we visit my friend, she makes it for them. It had become a routine that even if we casually visit her, my son used to ask for poori. Embarassing
. Long story short, I then decided that I at least do it for the kids.
After mastering poori, I wanted to make batura and hence this post. I made it for the first time on Diwali and we loved it. It was a hectic day and I could not take pictures. So I made these again recently. The baturas puffed up nicely and went perfect with chole/channa masala. Off to the recipe.
1.5 cups all purpose flour
1.5 cups whole wheat flour
A pinch of baking soda
1/2 cup yogurt (curd)
1.5 tbsp sugar
Mix yogurt and sugar and keep aside.
Mix all purpose flour and wheat flour together.
Add baking soda.
Add the yogurt-sugar mix.
Crumble the mix.
Using water form a stiff dough. Keep aside for 4 – 5 hours.
Pinch a small portion of dough and roll into a circle.
Heat oil and deep fry the batura. The oil should be the right temperature. If the oil is hot, the baturas will turn brown too soon and if the oil is not hot enough they do not puff up.
When you drop the batura in the oil, it should rise up in 5 – 10 seconds. Keep pressing it down with a spatula and it should puff up.
Puffed up baturas floating.
Tasty baturas ready and we of course had it with chole
Another click of the yummy baturas.