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Indian Battura Recipe Video
|All purpose flour||2 Cup (32 tbs)|
|Semolina flour||4 Tablespoon|
|Lukewarm water||3⁄4 Cup (12 tbs) (Adjust 1 Or 2 Spoons As Needed)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Flour||1⁄4 Cup (4 tbs) (For Rolling)|
Calories 1333 Calories from Fat 1022
% Daily Value*
Total Fat 116 g177.9%
Saturated Fat 15.2 g76.2%
Trans Fat 0 g
Cholesterol 1.5 mg
Sodium 493.6 mg20.6%
Total Carbohydrates 67 g22.2%
Dietary Fiber 2.6 g10.3%
Sugars 2 g
Protein 10 g19.4%
Vitamin A 0.2% Vitamin C 0.1%
Calcium 2.6% Iron 21.2%
*Based on a 2000 Calorie diet
1. Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sooji, sugar, and salt to the flour and mix well.
3. Combine oil and yogurt with flour. Add yeast water to the flour and make into soft dough; add more water as needed to make soft pliable dough.
4. Cover the dough and keep in a warm place for about 3-4 hours. The dough should become almost double in volume.
5. Knead the dough well and divide the dough into 8 equal parts.
6. Shape dough into balls and roll into roughly 6 or 7-inch circles. Dust lightly with dry flour to help with the rolling.
7. Heat the oil in a frying pan on high heat. The frying pan should have at least 11/2 inch of oil. To check if oil is hot enough place a small piece of dough in oil and dough should floats to top right away.
8. Place the batura in the frying pan and press it with a skimmer. This will make the batura puff like a ball.
9. Turn the batura and it should be light creamy brown on both sides.
10. Take it out and place them on paper towel to absorb the extra oil.
11. Serve hot with chole or spicy Indian chickpeas.
Be sure to fry the batura in hot oil, otherwise batura will be very greasy.