Who can resist a Chole Bature with the sliced onions and lemon wedges in tow? The fragrance of the Masala being roasted, the fluffy softness of the Batura and the crunch of raw onions with every bite of this delicious dish is simply out if this world!! Posting the recipe for Batura today as I have already posted the recipe of Chole on this website.
- 500 gms Maida/All purpose flour
- 1/4 tsp soda bicarb
- 1/4 tsp baking soda
- 2 tbsps oil
- Oil for frying the Batura
Sieve the Maida, baking soda and baking powder together. Add salt and bind a hard dough as for poori with the curds. Knead well for about five minutes. Drizzle oil and knead again for a minute. Cover and keep aside for 6 hours. Pinch 18 balls of the dough. Grease the rolling board with a little oil and roll out the Batura neither too thick nor thin. Heat oil. Drop in a little piece of dough to check if it the right temperature. The dough should immediately rise to the top. Slide in the Batura gently into the hot oil. Fry to a rich golden brown. Flip. Fry on the other side too. Drain on a kitchen towel and serve with Chole.
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