Batura

This is my 150th post :)

Bhatura is a traditional North Indian Punjabi classic Indian bread. When fried in oil bhatura puffs and it is nice crispiness outside and soft inside that just melts in your mouth. This is served with chickpea curry popularly called as chole. At most of the restaurants this is known as CHOLE BHATURA. Chole bhatura makes a sumptuous meal and is filling.

A huge bhatura looks some what like puri but big in size. Many gets confused or do not know the difference between a poori and a bhatura. It is just simple, bhatura is made of all-purpose flour adding baking powder and yogurt to give a sweet and salty taste and is huge in size where as puri is made of whole wheat flour / atta and is small in size. Puri can be eaten with any Indian vegetable gravy dish but bhatura is mostly combined with / served with chole.

Preparation time : 2 hours : 10 mins

Serves : 2 to 3

Makes : 11 or 12

Ingredients :

Maida / All purpose flour : 2 cups

Sooji / Semolina : 1/4 cup

Baking powder : 1/4 tsp

Sugar : 1 tsp

Salt : to taste / 1 tsp

Butter milk : 3/4 cup

Milk : 1/4 cup (if needed)

Method :

Take a bowl, add all purpose flour, semolina, baking powder, sugar , and salt.
(Adding semolina is a tip, that makes your bhatura to stay puff for some time, your bhatura don't go flat soon if you add sooji :) )

Mix them once.

Add butter milk, mix it good.

Make a dough similar to poori dough.

If your dough is too thick, use little milk to make your dough.

It should be a tight dough.

Knead it once, sprinkle some oil on top.

Cover it and let it rest for at least 2 hours.

After resting, take the dough, divide it into small lemon size balls.

Roll it evenly , not too thin or not too thick.

Deep fry it hot oil.

Serve it hot with chole curry .

Chana Batura is gernerally served with fresh cut onions, green chili, and half cut lemon .

Enjoy your dish :)

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