It is one of the most popular Punjabi recipes. There are many variations of this fluffy fried bread and is usually served with chana masala or chole masala.
Ingredients
1. Maida – 2 cups
2. Sooji/rawa/semolina – ¼ cup
3. Sugar – 1 Tbsp
4. Baking soda – ¼ tsp
5. Baking powder – 1 tsp
6. Salt – 2 tsp
7. Oil – 4 Tbsp
8. Curd – ½ cup
9. Oil for frying
Preparation
1. Mix maida with sugar,sooji, baking soda, baking powder, salt, curd and oil. Mix well and prepare smooth dough using adequate water.
2. Sprinkle water and knead well to very soft dough. The dough should be little loose adding water as required. Rub 1 tsp oil on the surface of the dough so that it doesn’t dry out.
3. Keep it covered for 4-5 hours to ferment.
4. Heat enough oil for frying in a pan/kadai.
5. Divide the dough into equal portions and shape into balls.
6. Spread some oil on the rolling surface and roll each ball into thick batura and carefully lower the batura into the oil on high flame and gently tap it with a ladle. It should puff up within seconds. Flip it and fry till both sides are golden brown.
7. Serve hot.
Tips
1. Baturas can also be made with either maida or wheat flour (atta) or a mix of both.
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