Sabji Batura - rita-bose-cooking

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17 February, 2013

Sabji Batura

17 February, 2013

Sabji Batura

My father's birthday was a few weeks ago. On the occasion I thought of making something special. The TV was on full blast and the Sanjeev Kapoor show was showing how to make bhaturas. The show inspired me to make this recipe. The aroma of the crisp and delicious bhaturas could be smelt all throughout the house. I made chola and "achaar" (pickle) to go with it. It turned out to better than I expected. It really is very hard to make a bhatura which is puffy, crisp and soft. My bhaturas were just right and met the criterias. I stuffed it with vegetables so it would be unique and healthy! The small family birthday party was simple with not many people but smashing on a whole.
     So, this delicious North-Indian dish made his special day even more special and tastier! Hope you like it! (And don't forget to comment or subscribe!! Njoy!!)

Sabji Batura


  • Maida/All purpose flour - 2 cups
  • Curd - 1/2 cup
  • Baking powder - 1/2 tsp
  • Vegetable oil - 1 tbsp
  • Seasonal veggies - 1 cup (Carrot, capsicum, cauliflower, beans)
  • Onions- 1 cup (Chopped) 
  • Kasuri methi- 1/2 tsp.
  • Sugar- 1 tsp.
  • Butter- 2 tbsp.
  • Oil for frying


1. Mix salt,oil, baking powder and curd into a smooth dough. If needed, add a little water. Cover the bowl containing the mixture with a moist cloth and keep it for 6-8 hours to naturally ferment the dough.
2. Chop the vegetables and the onions. Add some salt and mix well. Keep aside for about an hour.
3. Heat 2 tbsp. butter in a pan. Add kasoori methi, chopped veggies and onion to the pan. Add sugar and saute nicely.
4. Add flour in a bowl along with salt. To this add the fermented mixture and a bit of water. /mix well and form a dough .
5. Roll circles (the shapes of pooris) out of the dough. Once the stuffing is prepared, add a spoon of it on to the poori/bhatura. Now,seal it to form a stuffed, plump ball. Roll it out in the shape of a poori with the help of little flour.
6. Heat oil in a deep pan and fry the stuffed baturas  till goldn brown on both sides.
7. Serve the hot baturas with chole masale and pickle with lemon wedges and sliced onions.


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