Instructions
- Knead the maida flour with the fermented yeast mixture and required salt. Keep aside the smoothly kneaded dough for 6 hours.
- After six hours, the dough doubles in size.
- Make lime sized balls and roll out into large rounds.
- Heat sufficient oil in a large pan and fry the batura on both sides to a golden brown color.
- Special batura, very soft and delicious recipe, is ready.
- Serve special batura hot with channa masala.
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