Batoora, Bhatoora or bhatura , is a kind of fluffy and deep-fried leavened bread which is a North Indian dish. It is often eaten with chickpea curry, chole or channe, curd and salad which completes the traditional dish chole bhature.
Hot Chole bahtura in a cold North Indian winder morning along with a tea from the Delhi Chandni chowk street is the best break fast I ever had. Below is the recipe I just got from a street vendor during a morning chitchat
Combine all the ingredients Maida,Semolina,Hung Curd,Salt,Sugar,Baking powder and prepare a soft dough. Cover the dough with a wet cheese cloth and keep for 4 hours and let the dough leavens.
Divide the dough in to leamon sized blls and flatten it with a rolling pin just like for chapatis or roties.(
Do not use maida powder during rolling. Use oil for a smooth rolling.
Heat the oil properly and fry the flattened dough.
Flip the bhatura using a ladle so the both the sides should cook
Fry till the Bhatura is golden brown.
Keep in a vessel with holes so that the oil get drained out.
Serve Bhatura hot along with chole, curd and onions.
Oil should be hot enough before frying, else bhatura will absorb a lot of Oil Make sure oil is not smoking hot else Bhatura will turn brown instead of golden colour Can use milk instead of water for kneading For a healthy option you can use 50 precent wheat instead of 100 % maida. Bhaturas taste great of served hot
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