Thursday, October 20, 2011

Chola Batura - Punjabi Fried Bread with Garbanzo Beans

 Last weekend Shoj left to work and he will be away from home for two weeks. So I thought of making his favorite food and thought of this recipe for saturday's breakfast. He loves to eat this which is quite filling recipe, so I usually make it for we get up late during the weekends. This recipe is a delectable dish for Punjabi's and in general North Indians. These batura's all puffed up perfectly which made me very happy.

This post is mainly for Batura recipe, and I am posting the link to my old recipe for Chole. You can find the Chole recipe HERE.

Batura Recipe:
1 cup All Purpose Flour
2 cups Wheat Flour/ Atta
1 pinch Baking Soda
2/3 cup Yogurt
2 tbsp Sugar
1 tsp Salt or as needed
1 tbsp Butter (room temperature)
Oil for Frying

1. In a large mixing bowl add both the flours (all purpose flour and wheat flour) and mix in the butter, salt and sugar  and mix well.
2. Now add the baking soda and yogurt and mix until you are able to knead, when the flour absorbs all the yogurt, add little water now and then to knead the dough to make a firm dough. Make sure that you add the water little by little.

3. Now knead the dough for more 5-6 mins, until you get a smooth surfaced big ball of dough.
4. Cover the bowl with the dough with a wet paper towel or kitchen towel in a warm place for about min 2 hrs.Actually it will be better if you let it sit overnight for about 7-8 hrs. Since I didn't plan it earlier...I had to do it the same day and kept if for 2 hrs, still all the batura's puffed up perfectly.

5. Now remove the dough and knead it again for a min. Divide the dough into medium size/ lime size balls.
6. Meanwhile heat the oil in a kadai on a medium high heat.
7. Now take one ball of dough, dip the tip of the ball into the hot oil, then place it on the counter so that each side is coated with oil, then roll the dough into any desired shape, I made oval shape. The rolled dough should be not too thin or too thick.

8. Now place the batura carefully into the oil and slide the spoon slightly over the batura to help it puff up perfectly on one side, it might take about few seconds.
9. Now flip the batura and cook the other side for few more seconds.
10. Remove the batura, making sure to strain out all the oil and place it in a plate lined with paper towel, to absorb the excess oil.
(Note: I noticed that this batura recipe didn't absorb oil at all, still it was soft and puffy).

11. Now make all the batura's repeating the steps 7 through 10.
12. Serve this with chole and n'joy!

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Punjabi Chole Masala
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