Aloo, Palak & Garlic Batura
Off late I have been preparing fatty preparations like butter chicken and this deep fried batura. Batura is usually prepared with maida and potatoes. Since it is still very cold in Kerala, I added palak to induce some heat into the body. I have heard that palak is widely used in parathas during winter season. The garlic is to season the batura and the two veggies that has gone into the making. Further, this is a wheat + maida batura instead of a maida only one. You can also prepare this using wheat alone though you may have to compromise on the color with no compromise to the taste.
maida / flour – ¾ cup
wheat – ¼ cup
salt to taste
palak (spinach), finely chopped – 20 leaves
potato – 1 big (boiled & mashed)
garlic – 8 small cloves or 6 medium cloves (this gives moderate garlic taste)
baking soda- ¼ tsp
water – a little less than ½ cup
oil to deep fry
Place the maida, wheat flour and baking soda in a bowl and mix well. Stir in the chopped palak, mashed potato and finely chopped garlic. Crumble all the ingredients together with your fingers. Sprinkle salted water little by little until the flour mix is kneaded into dough. Divide it into 8 balls and roll into into slightly thick baturas and deep fry it. Serve it with a curry of your choice.