Parsi Batasa

By 2 comments

Parsi Batasa Recipe

By Rita Jamshed Kapadia

Using yogurt, yeast and more certainly makes them soft on the inside and, crunchy on the outside. 

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. 

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 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.

Savor with Fudino + Leeli Chai (Tea)

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine


Aspi rabadi

Jul 7, 2023, 10:57 am

1/2 teaspoon of yeast seems very little for 3 1/2 cups of flour.
I use 6 teaspoon of Traditional dry yeast mixed with 110.o F water and 3 teaspn of sugar and let it rise for 10 min.

Jul 7, 2023, 11:17 pm

Hi Aspi,
I used 3 tsp baking powder and 1/2 tsp yeast. Please read the batasa recipe again.

Ask Rita