Battura
| Ingredients: |
|
|
|
| Maida |
- |
1000gms or 1 kg |
| Egg |
- |
1 |
| Yeast |
- |
1 tsp |
| Milk |
- |
1/2 glass |
| Sugar |
- |
2 tbs |
| Salt |
- |
to taste |
Method of Preparation:
Add the above ingredients together. Add some warm water and mix
it into a thick dough. Cover the dough with a wet cotton cloth and keep it aside
for six hours. One or two mixing in between will make the dough extra soft.
Now the dough is ready. Make small balls with the dough and roll it into thick
rounds. Then deep fry it in oil.
Easy method: To make the dough ready in half an hour,
mix the flour with soda (bottled soda), a little sugar and salt.
IInd Method:
| Ingredients: |
|
|
| Refined flour or Maida |
- |
1 1/2 cup |
| Wheat flour |
- |
1/2 cup |
| Youghurt |
- |
2 tbs |
| Baking Powder |
- |
1/2 tsp |
| Sugar (Optional) |
- |
1 tsp |
| Warm Milk |
- |
to knead the dough |
| Salt |
- |
to taste |
Method of preparation:
Mix well the flour to a pan, sauté it for 2 min in low fire.
Keep it in a wide open plate now when it is cooled, add the Youghurt, sugar,
salt, baking powder. Now knead it with the warm milk. Cover the dough with a wet
cotton cloth and keep it aside for 2 hrs.
Now divide this mix into small portions, roll it into thick
rounds and deep fry it until it pops out. Turn it up side down. Now drain it
and before the Battura gets cold prinkle it with needle so that the air goes
out. Serve hot.
| 
