Bhatura/ Battura

Bhatura is a kind of fried Indian roti. It's a little different from poori as a leavening agent such as yeast or baking powder is used. Bhatura isn't a common dish in South India so it wasn't until one of the ladies at church shared this with me that I first had it. Since then bhatura has become a common breakfast at my home.This is the kind of breakfast that your children will love. I've tried it with a number of side dishes such as potato kurma, chutney, egg masala, chicken curry, channa and even the kerala pachaddi and I should admit that it goes well with everything.

In this recipe after the dough is well kneaded, it needs to sit for about 1/2 hour before rolling it. Good luck to you and thanks to Rajany amamma for introducing bhatura to me : )

[caption id="attachment_1205" align="aligncenter" width="604"] Divide the dough into smaller parts and roll them[/caption]

[caption id="attachment_1206" align="aligncenter" width="604"] Using a rolling pin flatten them into any shape that you prefer but make sure that its level throughout[/caption]

[caption id="attachment_1207" align="aligncenter" width="595"] Deep fry in oil pressing with the back of your ladle and flip over when one side is done[/caption]

Bhatura

Cuisine: Indian

Author: Betsy

Prep time: 1 hour

Cook time: 20 mins

Total time: 1 hour 20 mins

A deep fried Indian bread which is chewy and slightly elastic is a great choice for breakfast.

Ingredients

• All purpose flour - 2 cups


• Semolina(rava) - 2 Tbsp


• Milk - 1/2 cup


• Yoghurt(curd) - 3 Tbsp


• Sugar - 1/2 tsp


• Salt - 1/4 tsp


• Yeast - 1/2 tsp (dissolve in about 4Tbsp of luke-warm water)
• Oil - 1/2 tsp for kneading
  

• Water - for kneading


• Oil - About 2 cups

Instructions

1. Combine all the dry ingredients in a big bowl and add milk, yogurt, the yeast in water and knead slowly using your bare hand.


2. Add water little by little and knead well until the dough is firm but not hard. If it turns our sticky add 1 Tbsp of flour at a time and knead until it's soft but firm.


3. If it's too dry then add 1 Tbsp of water at a time and knead until soft but firm. At the end add 1/2 tsp of oil and knead well as the dough will become real smooth.


4. Keep covered and let it sit for 1/2 hour or more until it rises.


5. Then roll into lemon sized balls and flatten evenly with a rolling pin.


6. Heat oil in a deep skillet and once its hot fry slide the bhatura into the hot oil and press it in the centre and on the sides with the back of the ladle and it will puff up.


7. Turn over to the other side and let it cook for few seconds before transferring it onto paper towels.


8. Enjoy with a side dish of your choice.

Notes

The oil has to be hot enough(not boiling hot) or the bhatura won't puff up.

3.2.1311

[caption id="attachment_1208" align="aligncenter" width="604"] With beetroot pachadi[/caption]

[caption id="attachment_1209" align="aligncenter" width="604"] With egg masala[/caption]