Butura with chole

This is my old post. I thought of update with some of the pictures I clicked while I prepared baturas. Recently Deepa Kulkarni one of my face book friend had put up the batura recipe too. I modified my recipe of this batura. Previously I used to add cooking soda while preparing batura dough. But in this recipe I have not added any cooking soda or yeast or baking powder. Buturas turned fluffy and with crunchy layers. Thanks to Deepa Kulkarni and her post.

READY TO SERVE BUTURA -CHOLE

Batura  is fried poori and you can have it for break fast or at dinner. Chole or Channa Masala gravy is very good combination.
Barura is very famous Punjabi dish, and its well known International favourable dish of many. Not only Indians the whole parts of the world people do love this Butura with Chole.
Chole is nothing but Whole Channa. Its soaked for about 4 to 5 hours and then cooked with spices. Lets talk about chole in our next posts.
Coming back to batura it is made of maida (self rising flour). One of my face book friend has done this batura and I tried it in the same way. It came out really fluffy without using cooking soda. Though it was the same method I did this batura previously I have used cooking soda to give a softness to batura. But here no cooking soda or yeast added and the dough doubled nicely and the baturas were soft too. It did not absorb much oil either. Me a happy person with fluffy baturas and chole ( done with my own recipe), we all really enjoyed especially my son who longs for these baturas.
Lets see the recipe now.

Ingredients :

Maida ( White flour ) 2 Cups
Curd : 2 Tablespoons
Ghee : 1 Tablespoon
Sugar : 1 teaspoon
Oil : 1 cup or little more

Method :

1. Put maida, 2 tablespoons of curd, 1 teaspoon of sugar, required salt and a tablespoon of ghee in a big bowl.

2. Mix all the ingredients nicely and prepare dough. Do not add any water. Set it aside and close with a lid. (at least for 5 to 6 hours).

3. The dough up (fluffy) by the time.

4. Mix it again and kneed it well. Divide the dough into small ball size. (According to your wish).

5. Keep a frying pan on the fire. Add oil and heat.
6. Touch little oil with each poori dough and roll them in circle shape with the help of rolling pin.

7. Arrange the rolled pooris in a small plate.
8. Fry them nicely on both side. (one by one) in hot oil. Place them on the kitchen tissue. ('It absorbs extra oil).

9. Now serve hot Baturas with chole and some onion pieces or vegetable salad and a cup of curd.
10. Serve them while they are hot. It taste better when they are hot.

Note : 

I have used ghee along with maida to prepare the dough. You can use butter instead of ghee. Do not add any water. Adding more curd or little more maida if the dough turns too soft is advisable.  Preparing big batura is optional. You need to use bigger pan and more oil to prepare bigger baturas.
Time : 30 minutes + 5 to 6 hours to rest the dough
Serves : 4 to 5.
For chole : Soak channa for 4 to 5 hours and pressure cook for at least 20 minutes. Then keep a pan add oil and jeera. Add tomatoes and cooked channa. Add salt and spices of your choice. Add salt. Let it cook for 2 minutes. Add little milk and coriander leaves.
Will add detailed channa curry post later.

Tamarind Rice

Tamarind Rice can be eaten during lunch or dinner.

Things needed:
Cooked Rice : 1 cup
Tamarind pulp : 2 tea spoon
Jagary : 2 tea spoon
Salt : to taste
Rasam powder : 1 tea spoon.( Roast coriander seeds, fenugric seeds , jeera ,red chillies , a pinch of asfatodia and curry leaves. ( 4 to 6 ) ).
Chilly powder : 1/2 tea spoon
Sesame seeds( Til or ellu ) : 1 tea spoon
Mustard Seeds : 1/2 tea spoon
Urd daal 1/2 tea spoon
Ground Nuts : 2 tea spoon
Curry leaves : 4 to 6
Asfatodia ( Ingh ) : a pinch
Coconut : 2 table spoon( grated)
Oil : 2 Table spoon

Method :
Roast sesame seeds and dry grind and keep it aside.
Keep a pan on the fire. Put 1/2 a spoon of oil and heat for 1 minute. Add tamarind pulp , jagary , salt and turmeric powder. Boil for 2 minutes and it starts thickening. Add rasam powder and remove from the fire. Add rice to the mixture and keep it aside.
Now once again keep a pan on the fire and put the remaining oil. Add mustard seeds and urd daal, let it spurt. Add curry leaves and asfatodia. Add ground nut and fry for 1 to 2 minutes.
Fry on low fire so that it does not get burnt. Remove from the fire and add it the rice mixture. Mix well. Add crushed sesame seeds and coconut and mix well . Serve with cup of curd.

Note : You should be careful while preparing the paste. It may burst at times. Can make large quantity of this mixture and use it whenever you want . Do not add sesame powder to tamarind paste if you are storing it.. Add Sesame seeds while preparing rice.

Serves : 2