Batoora

Breakfast
|August 5, 2023

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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.

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.

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.

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.

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

Ingredients

All purpose flour- 3 cups
Egg – 1
Milk – 1/2 cup
Luke warm water – 1/4 cup
Yeast – 1 teaspoon
Sugar- 1 tablespoon
Butter – 1 teaspoon
Curd – 2 teaspoon
Baking soda – 1/4 teaspoon
Vegetable oil – 1 teaspoon
Salt – 1 teaspoon

Fermentation using yeast :

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.

Method of preparation

Take a large mixing bowl and add all purpose flour
Beat the egg and add it to the bowl
To that,add milk,salt and baking soda
Add butter and curd also
Further,add the activated yeast which is kept aside and start to knead the dough
Knead and punch the dough for atleast 10 minutes
Grease the dough with oil and cover the dough using a moist cloth
Close the bowl with a lid,let it rest overnight
Further roll the dough to a long shape and make medium sized balls
Now roll the dough evenly into circle shape, almost to 4 inches in size
Make sure the dough is not too thick or too thin
Heat oil in a kadai or deep frying pan
Add Batoora’s one by one when the oil is sufficiently hot
Gently press the Batura using a spoon to puff up
Flip the Batoora when one side reaches golden colour
Drain the excess oil using a tissue paper
Similarly fry all the batoora’s
Serve hot with chole curry.