Battura

Recipe No: 68

Even though I love Battura, thinking of the guilty feeling that I am going to have after eating them often kept me away from making it. So after some trials and a lot of greasy Batturas, I came up with this non greasy variety of Battura. The secret is much in the consistency of the dough. If the dough is too soft, it will absorb a lot of oil. If it is too hard, the end product will be hard. So take care in making the dough to the just right consistency.

Ingredients                                                  Makes 16 small ones

• All Purpose flour/ Maida….2 cups
• Yeast…………………………….1 Teaspoon
• Sugar…………………………….1 tablespoon
• Salt……………………………….3/4 Teaspoon
• Yogurt………………………..…3 Tablespoons
• Lukewarm water……………1/2 Cup
• Oil for deep frying

Method of Preparation

1. Dissolve Sugar and Yeast in lukewarm water. Cover this with a foil and keep aside for 5 minutes. This is to activate the yeast and it should be foamy by this time.
2. Mix Flour, Salt and Yogurt and knead it into a soft dough using the Yeast water. It should not be too sticky. Use more water if needed.
3. Place this in a big bowl, cover with a kitchen towel and keep it in a warm place till it is doubled in size.
4. Once doubled, punch it down, and let it rise once more time for 1 hour. This time also cover it with a towel and keep in a warm place.
5. Divide this into 16 equal portions and roll them into 3 inch circles. This should not be very thin otherwise it will not puff up.
6. Heat the oil for deep frying on high flame. There should be at least 2 inches of oil.
7. Deep fry the Batturas on both sides till they are cooked and nicely browned on both sides. With the back side of a  slotted spoon, push the Batturas into the oil till it is puffed.
8. Once fried, take it out of the oil and drain the excess oil on a paper towel.
9. Serve hot with Channa Masala.

Notes: 

• The Oil should be really hot while frying, otherwise it will absorb a lot of oil.
• Put yeast only in lukewarm water. Hot water might kill the yeast and cold water might not activate the yeast. If the water in which the yeast is dissolved is not frothy in 5-10 minutes, then either you have killed the Yeast or its too old. In both cases start over again.
• I like to make small Batturas than the traditional big ones, as its easy to be fried. But that's only a personal preference. 

Make it, enjoy the deliciousness and
serve it to your family with love…