Monday, 6 October 2014

Batura - Instant it is | Bhatura | Kukskitchen

batura chole kukskitchen

This recipe for Batura trumps all the other recipes I've tried in the past. This is what my mom-in-law uses and her baturas are gorgeous. She made them on her visit during school holidays . It was an instant hit when dear P came home one day. Well, how can it not be... you will know when you've tried it.

These instant baturas are crispy yet flaky with a melt in your mouth quality. You would have heard about the resting time that batura dough needs. This recipe proves all of that wrong by delivering the best tasting baturas.



batura chole kukskitchen




A few things before we start:

  • Knead knead and knead the dough to a silky smooth stretchy dough. A planetary mix comes in handy.
  • I prefer using oil to roll out discs as bits of excess flour burns in hot oil leaving a residue.
  • The thinner the discs the better so when your batura disc puffs up the two layers are thin enough for the oil to crisp then up.
  • It helps if the discs are of even thickness. Practice makes perfect. 
  • This recipe turns out perfect made straight away. No resting time needed.
  • You can substitute with wholemeal flour for a healthier twist ( still fried.... ;) )
  • If you like a bit of colour in your baturas, add a tsp of sugar to the dough.

batura chole kukskitchen

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Batura
Serves: 4
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Ingredients:

Plain flour - 1 cup
Butter - 1 tbsp or yellow of one egg
Water - 1/4 cup
Yogurt - 60ml
Salt - 1/2 tsp

Method:


  • Mix all the ingredients and knead to a soft dough. I used my dough hook in my planetary mix. Knead well till the dough turns stretchy and smooth.
  • Divide dough into 8 portions. Flatten them to make discs using flour or oil to prevent them from sticking. If using flour, make sure you dust the excess off.
  • Heat oil n a kadai / frying pan. Reduce flame to medium and fry batura discs one at a time, pressing down with the back of a large sppon till it puffs. Turn over till both sides are light golden brown. Drain on paper towels and serve hot with chole (Recipe to come soon).
The dough keeps well wrapped in cling film in a box in fridge for up to a week. 

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4 comments:

  1. looks delicious,they look perfect restaurant style..yummy!

    ReplyDelete
    Replies
    1. Thank you dear.... you are so kind... means a lot. :)

      Delete
  2. Omg, that batura is asking me to finish that plate, too delicious.

    ReplyDelete
    Replies
    1. He he... thank u dear.....they were yummy :)

      Delete

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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