I made puri not long ago and many of my friends (especially Chinese) told me that it looks like a kind of fried bread in XinJiang, China.
I wouldn't be surprise as Batura might as well be one of the type of food in India which trace its origin way back to the Arabian/muslim influence!
I personally think Batura actually looks more like the deep fried bread they refer to in China!
Whoever interested can check out my previous post on : Chole Masala & Poori Bhaji。
Ingredients ：(for 8 Bhaturas)
2 cups all-purpose flour (maida)
4 tablespoons sooji (semolina flour)
2 teaspoons dry yeast
1 teaspoon sugar
1 teaspoon salt
3 tablespoons yogurt
2 tablespoons oil
3/4 cup lukewarm water
2 杯 面粉
4 大勺硬麦粉 semolina flour
2 小勺 酵母
1 小勺 糖
1 小勺 盐
3 大勺无糖酸奶 Plain yogurt
2 大勺 食油
1. Mix together all purpose flour, semolina powder, sugar and salt. Add 2 teaspoons of dry yeast to the lukewarm water until it is frothy.
2. Add the yeast and water, yogurt, into the mixing bowl, and make a soft dough.
Cover with clean damp cloth and let it raise to doubled its size.
3. Punch the dough to flatten it and knead it for a minute or two. Divide the dough into 8 equal parts. Roll it out to form a disk.
4. Heat up 1.5 inches of oil in a wok/fryer, to test the temperature, use a small ball of dough, if it is fried almost immediately and turn brown in color, the heat is good.
5. Place the batura in the oil and use a small spatula to press lightly on the surface so that the batura will puff up like a balloon.
Crunchy outside and soft in the inside!
Chole/Channa Masala is what we normally serve with Batura!
For recipe of chole/Channa Masala check out：Chole Masala
1. 把面粉、Semolina 粉、糖、盐混合, 酵母加到温水里，等酵母被激活成棉絮状即可。
3. 把粉团搓出空气，分成八个等份的小面团, 擀成小盘子大小。擀面的时候炉子上架上一口锅，锅里要有大约一寸半的油，把油烧热。揪一点点面团试油温，如果小面团一丢到油里马上就浮起来炸熟就表示油温足够了。