Batoora

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Batoora’s or Bhature’s are puffed deep fried bread which are crispier outside and softer inside. Batoora’s are the most common breakfast in North India. It can also be served for lunch or dinner. Batoora’s are normally prepared using all purpose flour. It can also be prepared using wheat flour or by combining all purpose flour and wheat flour together.

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In this recipe, I had used all purpose flour. Yeast is used for fermentation. It will be better to start this recipe night before, if you are planning for breakfast so that the dough will have a typical aroma. The overnight fermentation helps in giving a good soft texture to the bhatura.

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This recipe can be used to prepare 15 Batoora’s. For rolling and frying, it may take only under 40 minutes. Before frying the Batoora’s, make sure that the oil is completely hot. I had used a bit of baking soda in this recipe, so that the fried Batoora’s are free from oily texture.

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The time consumption is only during the kneading of dough. The time taken for frying of Batoora’s are longer than that of poori’s. Batoora’s are commonly served with chole. Hence, this combination is named as Chole Bhature.

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These are also available as street food in some places of India. These are known as Chana Batoora, which is served along with sliced onions and pickles. Do try this recipe at home. Children will definitely love it

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Ingredients

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1. All purpose flour- 3 cups

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2. Egg – 1

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3. Milk – 1/2 cup

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4. Luke warm water – 1/4 cup

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5. Yeast – 1 teaspoon

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6. Sugar- 1 tablespoon

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7. Butter – 1 teaspoon

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8. Curd – 2 teaspoon

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9. Baking soda – 1/4 teaspoon

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10. Vegetable oil – 1 teaspoon

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11. Salt – 1 teaspoon

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Fermentation using yeast :

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Take a glass and add lukewarm water, yeast and sugar. Close the glass using a lid. Keep it aside for 10 minutes. After 10 minutes, you can see that the yeast has been activated.

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Method of preparation

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1. Take a large mixing bowl and add all purpose flour

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2. Beat the egg and add it to the bowl

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3. To that, add milk, salt and baking soda

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4. Add butter and curd also

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5. Further, add the activated yeast which is kept aside and start to knead the dough

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6. Knead and punch the dough for at least 10 minutes

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7. Grease the dough with oil and cover the dough using a moist cloth

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8. Close the bowl with a lid, let it rest overnight

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9. Further roll the dough to a long shape and make medium sized balls

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10. Now roll the dough evenly into circle shape, almost to 4 inches in size

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11. Make sure the dough is not too thick or too thin

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12. Heat oil in a kadai or deep frying pan

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13. Add Batoora’s one by one when the oil is sufficiently hot

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14. Gently press the Batoora using a spoon to puff up

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15. Flip the Batoora when one side reaches golden color

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16. Drain the excess oil using a tissue paper

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17. Similarly fry all the batoora’s

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18. Serve hot with chole curry.

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