BATURA

Ingredients:

All purpose flour/Maida - 1 cup

Semolina/Rava - 1 tbsp

Yoghurt/Curd - 1 tbsp

Salt - to taste

Sugar - 1 tsp

Yeast - 1/8 tsp

Luke warm water - 2 tbsp

Oil - for deep frying + 1 tsp

Method:

Mix salt, sugar and yeast in luke warm water for 10-15 mins until yeast dissolves.

In a bowl, add maida and semolina. Mix well.

Add yeast solution and yoghurt to the flour and knead into a stiff dough.

After kneading, just rub oil(1 tsp) around the dough, so that the dough doesnt get dry on the outside.

Cover the bowl and let the dough rest for about 4 hours until the dough has risen.

Punch down the dough, knead for a minute and divide into 7-8 portions.

With a rolling pin, quickly roll out each portion into 5-6 inch round(bigger than puris but smaller tha rotis in size)

Heat oil in frying pan. Add enough oil so that, the rolled out dough gets immersed in oil.

When oil is hot and ready, gently slip in one rolled out dough.

The batura will get puffed and slowly turnover. Cook until lightly browned.

Using a slotted spoon drain the batura and transfer to paper towel to absorb the excess oil.

Serve immediately with chole/channa masala.

Note:

If making baturas in morning, the dough can be prepared on the previous night and surround the dough in a moist towel. Let it sit overnight in room temp.