Batura, Mattar Paneer

Dough

Batura


Ingredients:

• 1 1/2 cups of Maidha or All purpose flour
• 1/4 cup of yogurt
• 1/2 cup of water
• 1/2 tsp of salt
• 3 cups of oil for frying

Method:

Rolled

Mix maidha, salt, water yogurt in a bowl. Knead well to form a lump. Cover with damp cloth and set aside for 10 to 12 hours. The dough rises or expands in size and will have a stringy texture. Sprinkle flour on a flat surface and roll the dough between your palms on the flat surface to form a 1" tubular shaped dough about 8 to 10" long. Using a butter knife cut this into 1" discs. Make about 8 to 10 pieces or less. Press each disc into some dry maidha flour and roll/flatten between your palms to make a flat ball. Using a rolling pin, flatten each piece out into 4 " to 5" circular discs about 1/8" thick. Roll all the dough similarly and set aside..
In a separate pan or a wok heat the oil well on medium heat. Place each piece of the rolled dough into the hot oil carefully to make baturas. Using a slotted long spoon press on the batura slightly to make it swell. Turn and fry further till the butura is golden brown . Each batura should take about 2 to 3 minutes to be well done.


Fried

Cooking tips:
You can use whole wheat flour instead of maidha. Plan ahead to make baturas. Letting the dough sit over night will give enough time for the dough to rise and expand.
Serving tips:
Serve hot baturas with channa or matter panneer.


Matter Panneer:
Ingredients:

• 1 1/2 cup of fresh peas (or frozen peas)
• 1 small onion diced
• 2 small potatoes diced
• 4 to 6 ripe tomatoes diced(or 1 cup of diced tomatoes from a can)
• 1/2 " ginger grated or chopped
• 1 tsp of garam masala
• 1/2 tsp of chili powder
• 1 tsp of salt
• 1/4 cup of oil
• 1 small packet of fried frozen panneer

Method:
In a dish cook the peas in about 2 cups of water on medium heat. Peas usually take 10 to 15 minutes to cook. Turn off the heat and set the dish peas aside. In a separate pan heat oil on medium heat. Using a large spoon saute the onions till they are wilted. Add the potatoes and the ginger. Continue to cook the potatoes for 10 minutes or more, constantly stirring and mixing. Add the tomatoes and cook further on medium heat. Mix and stir the mixture as you continue to cook for 10 to 15 minutes. The contents of the pan should look like a thick gravy sauce. Add the garam masala, chili powder, salt, and the frozen panneer. Using a slotted spoon, add the cooked peas to the pan. Add some of the water from the cooked peas dish if the contents of the pan looks too dry. Continue to cook on medium low for 5 minutes and turn off the heat.
Cooking tips:
For more flavor add 1/2" of cinnamon stick and 2 bay leaves while sauteing the onions. Can also garnish with chopped cilantro and onions.
Serving tips:
Serve with puris, batura or rice.