A favorite for many of us, Batura is a deep fried flat bread made of flour. Chole/Chana masala is the most common side dish, Baturas are typically served with. This is a very popular choice among the street food joints in India. So, you might find very few indians who'd say no to a plate of chole-Bature with a few exceptions for health reasons.
Prep Time: 2 hours (kneading +fermenting) + frying time
All Purpose Flour / Maida: 3 cups
Oil: 1/4 cup
Dry Yeast / Eno Salt: 1 1/2 teaspoons
Sugar: a pinch
Curd: 1/2 cup
Salt: to taste
Heat a little water (about 1/4 cup), add in the sugar and mix the yeast well until completely dissolved. Meanwhile just roughly beat the eggs. Now take the flour in a large mixing/kneading bowl. Make a centre. Pour the curd, oil, beaten egg, yeast and salt. Keep kneading until it becomes a soft dough. Cover it with a thin wet cloth and keep aside for about 2-3 hours. The dough will rise almost in double.
Heat oil in a for deep frying in a pan. Take the dough, knead it one last time and then make it into balls and flatten using a rolling pin. Slip each of these rolled baturas into hot oil and they will fluff up like a balloon. Turn over both sides and take it off when it starts to turn a little brown. Drain off the excess oil on a tissue paper. Serve hot.