Chole Batura

Ingredients:

2 cups Maida
¼ cup Sooji
5 tsp wheat flour
2 tsp curd
1 tsp salt
½ tsp sugar
4 tsp oil
1 tsp baking powder
Water to knead into dough
5 cup oil for frying

Direction:

Combine all the mentioned ingredients and make soft dough. Cover with a wet cheesecloth and keep aside for at least 4 hrs. Divide the dough into 6 balls. And roll into thick oval shaped rotis, approx 1/8” thickness.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once it’s hot, slide the Batoda into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too dark.

The Batoda should cook on the inside and puff up. Remove on to tissue paper. Serve hot with kabuli chana curry, sliced fresh onions and salad of your choice.

Note: Ensure the oil is hot enough before frying the Batoda. If the oil is not hot enough, the Batoda will absorb a lot of oil.

The dough can be stored in the refrigerator overnight. Let the dough ferment for at least 4 hours.