Parsi Batasa

By Rita Jamshed Kapadia No comments

Parsi Batasa Recipe

Rita Jamshed Kapadia

Using yogurt, yeast and more certainly makes them soft on the inside and, crunchy on the outside. I have had the hard and crisp, dunk in Chai batasa all my life. Batasa from Navsari, Surat, Udvada.

Make them and write cookbooks for these delicacy. Now these I took these babies out of the oven early to keep them soft. Still the great taste and satisfaction of a batasa!

1 cup unsalted butter softened
3 1/2 cup all purpose flour
3 tsp baking powder and 1/2 tsp yeast
1/2 -1 tsp salt
2.5 tbsp yogurt
1 cup warm water
1 tsp. Caraway Seeds *

In a large mixing bowl, mix the flour, salt, yeast and baking powder.
Now add the rest of the ingredients and add some of the warm water.
Knead the dough, I got a soft dough stick but good enough to form balls. Make small balls, using water on your palms if needed to make the balls.

Place on a baking sheet and bake at 350F for 1/2 hour and then check. My batasa were brown and done! Note I took these babies out of the oven early to keep them soft. Prefer soft rather than the I have had the hard and crisp. ūüôā

If you want them very hard and crispy inside and outside, bake 1 and half hours more at 250 F and then bake at 200F for the 30 minutes more.

Please use Caraway Seeds not shah jeera or any substitute. The flavor of caraway seeds is different. I get so many inquiries for where to get these. Many grandmothers in Ahmedabad swear by this flavor but they are hard to find.

I find Caraway seeds in Whole Foods, or a regular Super Market in USA in the spices aisle. Caraway is used in baking British dishes and have an European origin.

A parsi favorite of mine, I take any chance to make them for my family.

While travelling to India, the first chance I get get I head down to the Parsi Industrial in Ahmedabad to get some of their freshly made bhakhras.

In Udvada, I buy them from a small shop opposite the Atashbehram. These bhakhra are made with “Taari” (fermented toddy from a palm tree) an with caraway seeds.

Savor with Fudino + Leeli Chai (Tea)

Rita Jamshed Kapadia

Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.

Ask Rita