Parsi Batasa

By Rita Jamshed Kapadia No comments

Parsi Batasa Recipe

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. 🙂

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.

Savor with Fudino + Leeli Chai (Tea)