BATURA

      Batura is a fluffy deep-fried Indian bread prepared with All-purpose flour.  This is a foolproof recipe which I had been following for years since I saw it in Chef Damodar's Cooking Programme.  The measurements are strictly followed as instructed by the chef and it has never failed me.  Baturas turns out to be soft, fluffy, tasty and all the more they are not Oily too.
     There are many versions and recipes for making Baturas, where some recipes call for Yeasts, Eno (fruit salt) etc., This recipe uses Baking Soda and Curd in it.  I always use All-purpose flour while making Batura.  This is a simple recipe which can be incorporated within 30–45 minutes of time.  We don't need much of leavening time for this Batura Recipe. As I have used Baking Powder in this recipe, leavening the dough for a longer time would result in oily Baturas.
     South India is a rice-eating society, the culture of Chapati & Poori slowly seeped into the Cuisine.  But the eating out culture has brought quite a lot of North Indian Bread varieties & Curries, along with various other dishes, into the South. I would surely say that Doordarshan(Indian National Channel) has also played a vital role in spreading the diverse Indian Cuisine into nook and corners.
     Batura served with Chana Masala/Punjabi Chole is one dish commonly served in South Indian Restaurants alongside various South Indian Tiffin items.  To my dismay, I have always seen that they would serve them for lunch or in the evenings for dinner, but not as a breakfast dish. I love to have those big sized Baturas which they serve in Coimbatore Annapoorna Gowrisankar.  They serve it along with Chana Masala garnished with fresh Onions, Carrots and a drizzle of Lime Juice. If my memory doesn't flaw, during the early 80s they used it to serve Batura along with Dry Green Peas Curry, which gradually changed into White Chana Masala.


Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 2
Yields - 5-6 Baturas
Author - SM

Preparation Time - 5–10 Minutes
Leavening Time - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes

For more recipes on INDIAN BREADS, Click here...

HOW TO MAKE BATURA

INGREDIENTS:

For the Dough :

All-Purpose Flour - 1 Cup
Curd/Yoghurt - 2 Teaspoons
Salt - To Taste
Baking Powder - 1 Pinch
Oil - 2 Teaspoons
Water- as required

To Deep Fry:

Oil - to Deep Fry

BATURA

METHOD:

KNEADING THE DOUGH:

• Sieve All-Purpose Flour with Baking Powder & Salt, once.
• Make a hole at the centre of the flour mix, pour Curd/Yoghurt and Oil into it.
• After adding Oil & Curd/Yoghurt to the flour, mix & combine the ingredients before kneading.
• Knead the dough, adding a little water at a time.
• Knead it into a stiff dough. 
• Cover the bowl and let it rest for 30–45 minutes.

NOTES:

• You will need approximately lesser than 1/2 Cup of Water for 1 Cup of Flour.
• The amount of water totally depends on the type of All-purpose Flour used.  Adjust Accordingly.
• If you need more water, do not add directly to the flour mix.
• Instead, dip your fist into the water and apply to the mix and knead it.
• The longer you knead the dough, it tends to become soft and pliable. 
• The dough should be stiff, but soft and without any cracks.

RESTING THE DOUGH :

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
• Leave the dough aside, for at least 30 minutes.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits, rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.

ROLLING THE DOUGH :   

METHOD:

• Divide the dough into equal portions.
• Roll out each portion into medium-sized, slightly thick circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Do not use too much flour while you roll the dough.

 

DEEP FRYING THE BATURA

• Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
• Lower the flame to medium-high.
• Gently drop the rolled Batura, one at a time, into the hot oil.
• Carefully and gently press the Batura with the slotted spoon until it fluffs up.
• Flip the Batura and cook the other side.
• Fry the Batura until they turn slightly golden yellow in colour.
• Do not fry the Baturas on a high flame or allow it to burn.
• Once fried, remove the Baturas from the oil with a slotted spoon
• Allow it to drain on clean Paper towels.
• Follow the suit for rest of the Baturas.
• Serve Baturas hot with Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice. 
• Serve Baturas hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
• Goes well with Raithas, Punjabi Aam Achar(Mango Pickle)etc.,

NOTES :

• Do not overheat the Oil while frying the Baturas.
• Deep-fry the Baturas on a medium-high flame.
• Serve Baturas hot or at room temperature.
• This Batura recipe retains softness and fluffiness even after a long time.