Batura - Instant it is | Bhatura | Kukskitchen

This recipe for Batura trumps all the other recipes I've tried in the past.  

These instant baturas are crispy yet flaky with a melt in your mouth quality. You would have heard about the resting time that batura dough needs. This recipe proves all of that wrong by delivering the best tasting baturas.

A few things before we start:

• Knead knead and knead the dough to a silky smooth stretchy dough. A planetary mix comes in handy.
• I prefer using oil to roll out discs as bits of excess flour burns in hot oil leaving a residue.
• The thinner the discs the better so when your batura disc puffs up the two layers are thin enough for the oil to crisp then up.
• It helps if the discs are of even thickness. Practice makes perfect. 
• This recipe turns out perfect made straight away. No resting time needed.
• You can substitute with wholemeal flour for a healthier twist ( still fried.... ;) )
• If you like a bit of colour in your baturas, add a tsp of sugar to the dough.

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Batura

Serves: 4

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Ingredients:

Plain flour - 1 cup
Butter - 1 tbsp or yellow of one egg
Water - 1/4 cup
Yogurt - 60ml
Salt - 1/2 tsp

Method:

• Mix all the ingredients and knead to a soft dough. I used my dough hook in my planetary mix. Knead well till the dough turns stretchy and smooth.
• Divide dough into 8 portions. Flatten them to make discs using flour or oil to prevent them from sticking. If using flour, make sure you dust the excess off.
• Heat oil n a kadai / frying pan. Reduce flame to medium and fry batura discs one at a time, pressing down with the back of a large sppon till it puffs. Turn over till both sides are light golden brown. Drain on paper towels and serve hot with chole (Recipe to come soon).

The dough keeps well wrapped in cling film in a box in fridge for up to a week. 

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