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)

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.