I have shared the Channa masala recipe and now I am here to pen down the Batura recipe to you all 🙂
Batura dough is slightly different from other doughs. Most of them think that the dough is same as the butter naan or kulcha dough which is absolutely wrong. If you happen to try frying baturas with that dough, it will definitely fluff when you fry them but in less than 30seconds it goes flat. So batura dough is NOT same as the naan dough 🙂
All purpose flour/Maida – 1cup
Salt to taste
Curd – 1/4cup (sour)
Baking soda – 1/4 tsp
Oil – 1tbsp (hot)
Potato – 1/2 (boiled and grated)
- In a deep wide bowl, seive the Maida and salt two or three times so that it has enough air in it.
- Make a small well in the centre and add curd.
- Add baking soda to this and let this rest for 5 mins.
- Now add the grated potato and hot oil to this.
- Gently mix and with the help of your hand combine all the dough together. Knead the dough gently. Cover this with a wet muslin cloth and rest this for 1 hours.
- After an hour, the dough would have doubled.The dough consistency should be in such a way that when u press the dough, the dough should spring back.
- Now roll the baturas round and deep fry them.
- Serve hot with Channa masala