Batooru
From Wikipedia, the free encyclopedia
This page has been successfully copied to the Wikibooks Cookbook using the Import tool.
If the page can be re-written into an encyclopedic article, please do so and remove this message and/or add a link to the wikibook using {{cookbook}}.
The wikibooks version of this article can be found by following this link to the cookbook article.
 |
There are very few or no other articles that link here. Please help introduce links in articles on related topics. After links have been created, remove this message. This article has been tagged since June 2006. |
Its a North Indian fermented bread similar to Bhatoora, but is mostly popular in traditional Himachali cusine. This bread requires overnight preparations.
How to prepare
wheat flour, 1 tsp salt, 2 tsps ghee, water as required to knead the dough.
The wheat floor and salt is mixed together. Then Ghee is added to the mix. Mix the ghee well so that no lumps are there and ghee has been evenly absorbed in the mix.Add water to the mix in little amount and knead well until the dough becomes soft and pliable.
When the dough is ready make dough balls and roll them. Keep it little 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.
Next morning take the batooru out from cloth and shallow fry them like a parantha and serve them hot.
It is usually served with spicy sabzi ( spicy cooked vegetables), lassi and mango pickle.
