CHANNA BATURA

Channa batura is a most popular North Indian dish liked by everyone.  This is a specialty  with deep fried puffy bread  made with maida and served with chickpeas in a onion tomato gravy known as channa masala. A single batura of larger size or 2 baturas  of medium size makes your tummy full. Unlike the puris these are more softer and thicker.Here I give the batura recipe and for curry goto CHANNA MASALA recipe.
INGREDIENTS

• Maida                2 cups
• Water                enough to make dough
• Suji                   1 tsp
• Curd                  2 Tsp
• Salt                    to taste
• Sugar                  1/2 tsp
• Oil                      2 Tsp
• Oil                      for deep frying
• Yeast                 1 Tsp

        or it can be replaced with

• Baking soda       a pinch
• Baking powder  2 pinches

PROCEDURE
If you are using yeast add a little luke warm water and sugar in the yeast and set aside for 10 minutes. When it ferments add this mixture to the maida. Add the remaining ingredients expect oil and make a soft dough just like the puri dough. Now add the oil and knead for two minutes and rest the dough for 1 hour by covering it with a damp cloth.
If the baking powder and soda are used Combine all the ingredients and make a dough and let it rest for at least 5 hours by covering it with a damp cloth.
After the resting time is over knead the dough once again and take a small portion of the dough. Dust a clean surface with maida and roll the dough into a round  with thickness slightly more than that of puri. Heat oil in a pan and when it is heated gently slide the batura into the oil. The batura puffs up and fry it till a golden color is reached and the batura is cooked completely. The color attained should be slightly more golden than that is seen on a puri. Serve hot with channa masala. 
TIPS

• The resting time plays a important roll in getting smooth baturas.