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| 26/6/1998 |
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Batura Recipe by Sanjeev Singh
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 | | Click for larger image |
Recipe courtesy of Southall.
Ingredients
200g plain flour
50g fresh milk
50g ghee
pinch of salt and yeast
1 tbsp fresh yoghurt
1/2 tsp baking powder
Corn oil for deep-frying
Method
Mix all the ingredients together and knead the dough until soft. Leave it aside to rise for 30 minutes. Meanwhile, heat up oil for frying.
Divide the dough into four balls and flatten them out by pressing (the dough) with bare hands until they are about 17cm in diameter.
Fry them in hot oil for a few seconds until they puff up and turn golden in colour. Dab the baturas with paper towels to remove excess oil before serving.
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