Difference between revisions of "Batooru"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Flatbread|Flatbread]] | [[Cuisine of India|Cuisine of India]] |
| − | '''Batooru''' is a [[ | + | '''Batooru''' is a [[Cuisine of India|North Indian]] [[Fermentation|fermented]] bread similar to [[Bhatoora|bhatoora]], but is mostly popular in traditional Himachali cuisine. This bread requires overnight preparation. |
==Ingredients== | ==Ingredients== | ||
| − | * [[ | + | * [[Flour#Wheat Flour|wheat flour]] |
| − | * 1 tsp [[ | + | * 1 tsp [[Salt|salt]] |
| − | * 2 tsps [[ | + | * 2 tsps [[Ghee|ghee]] |
| − | * [[ | + | * [[Water|water]] as required to knead the dough |
==Procedure== | ==Procedure== | ||
| Line 14: | Line 14: | ||
# Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed. Add water in small amounts and knead well until the dough becomes soft and pliable. | # Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed. Add water in small amounts and knead well until the dough becomes soft and pliable. | ||
# When the dough is ready, form the dough into balls and roll them flat. Keep it slightly thick, unlike a bhatoora which is rolled to be very thin. Place the rolled batooru on a clean cloth and cover them with another moist cloth. Leave them covered overnight. | # When the dough is ready, form the dough into balls and roll them flat. Keep it slightly thick, unlike a bhatoora which is rolled to be very thin. Place the rolled batooru on a clean cloth and cover them with another moist cloth. Leave them covered overnight. | ||
| − | # The next morning, take the batooru out from cloth and shallow fry them like a parantha and serve them hot. These are usually served with sabzi (spicy cooked vegetables), [[ | + | # The next morning, take the batooru out from cloth and shallow fry them like a parantha and serve them hot. These are usually served with sabzi (spicy cooked vegetables), [[Lassi|lassi]] and [[Mango Chutney|mango pickles]]. |
[[Category:Indian recipes|{{PAGENAME}}]] | [[Category:Indian recipes|{{PAGENAME}}]] | ||
[[Category:Flatbread recipes|{{PAGENAME}}]] | [[Category:Flatbread recipes|{{PAGENAME}}]] | ||
[[Category:Vegetarian recipes|{{PAGENAME}}]] | [[Category:Vegetarian recipes|{{PAGENAME}}]] | ||
Revision as of 17:22, 5 April 2012
| Flatbread | Cuisine of India
Batooru is a North Indian fermented bread similar to bhatoora, but is mostly popular in traditional Himachali cuisine. This bread requires overnight preparation.
Ingredients
- wheat flour
- 1 tsp salt
- 2 tsps ghee
- water as required to knead the dough
Procedure
- Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed. Add water in small amounts and knead well until the dough becomes soft and pliable.
- When the dough is ready, form the dough into balls and roll them flat. Keep it slightly thick, unlike a bhatoora which is rolled to be very thin. Place the rolled batooru on a clean cloth and cover them with another moist cloth. Leave them covered overnight.
- The next morning, take the batooru out from cloth and shallow fry them like a parantha and serve them hot. These are usually served with sabzi (spicy cooked vegetables), lassi and mango pickles.
