North Indian Recipes

Batura

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If you have never had a giant batura the size of your face dunked in a hot bowl of Chole Masala, you are seriously missing out. Chole Batura is one of the most delicious combos of all time.

It’s a very popular breakfast in North India, especially in the state of Punjab. But Chole Batura has become extremely loved throughout India!

A Batura is a large, thick deep fried disc made from white flour and yogurt. It’s partner in crime is Chole. Chole, Chickpea Masala, or Channa Masala is one of the most universally loved North Indian curries. Check out my recipe here.

I learned both recipes for Chole and Batura from my Mom. They are classic and delicious! I hope you love them. 🙂

Batura
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Batura

Recipe by Chaitra’s CreationsCuisine: Indian, North Indian
Servings

2

batura
Prep Time

5

minutes
Frying Time

10

minutes
Calories

230

kcal
Resting Time

8

hours 
Total Time

8

hours 

15

minutes

Thick, deep fried discs made from flour and yogurt, typically eaten with Chickpea Masala/Channa Masala/Chole

Ingredients

Instructions

  • Add 3/4 cup plain yogurt to a bowl and whisk smooth to remove all lumps.  Keep aside.
  • To a separate mixing bowl, add 1 cup all purpose flour/ white flour, 1/4 tsp baking soda, and 1/2 tsp salt.
  • Mix well and then slowly add bits of yogurt. Knead into a ball.
  • Spread 1 tsp of oil on the ball of dough. Let sit for 8 hours.
  • After 8 hours, the dough should have risen nicely. Separate into lemon sized balls. (Note: one cup of flour will make 2 such balls aka 2 batura).
  • Take a ball of dough and flatten into a thick disc with your fingers.
  • Sprinkle a bit of flour on a flat surface/ rolling board and place a dough disc on top.
  • Use a rolling pin to roll out the disc into a flat oval. (Note: Baturas tend to be on the thicker and larger side, compared to Pooris for instance.)
  • Fill a frying pot about half full with oil and heat at a medium flame. Once the oil is hot, add a batura to the oil. (Note: My frying pot usually fits only one Batura. However, if you can fit more without them touching each other, go for it!)
  • Watch your batura inflate! Once it does and has a nice crispy look, take it off the flame using a spider strainer . Place on a paper towel (absorbs excess oil).
  • Deep fry all baturas and then enjoy piping hot with Chole! 🙂

Notes

  • If you are nervous about deep frying, my advice is to use a small, deep pot/pan instead of a wider, shallow one. Also, if you aren’t comfortable dropping the item to be fried into the hot oil with your bare hands, a spatula works just as well.
  • There are many versions of these recipes. This is my tried and true version that I learned from my Mother. I hope you love it!
  • Vegan Option: Use Dairy Free yogurt to make this recipe Vegan.

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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