Fried batti, mostly prepared in Brij area .i.e. Agra, Mathura, Firozabaad, is usually smaller in size than Rajasthani batti and also, is different in taste. Fried batti is served as starter or in the main coarse.
Mix semolina and wheat flour in a bowl. Also add carom seeds, baking soda, salt and ghee into it. Mix all ingredients really well and now add water, little by little, and knead soft dough. Cover the dough and keep it aside for 20 minutes to set.
After 20 minutes, grease your hands with some ghee and knead the dough again until smooth. Dough for making batti is ready. Make five lumps from the dough and make big dough balls.
Take 1 liter water in a vessel and place it on flame for boiling. When water starts simmering, place the dough balls into it and cook them for 15 minutes on high flame. After 15 minutes, check the dough balls. For this, insert the knife into the dough balls, it should come out clean. Dough balls are now ready, turn off the flame and take out them out in a bowl.
Cut the dough balls in small chunks with help of a knife and allow them to cool. When the chunks get frigid, mash them finely and add water, as required (use same water used for boiling the dough balls) and knead soft dough until all lumps dissolve.
Make small lumps from the dough. Now take one lump, roll giving it a round shape and flatten it slightly. Press it gently at the center with your thumb. Likewise, prepare all the battis.
Preheat oil in a wok. Place as many battis as possible in the wok for frying. Fry the battis until they turn golden brown in color. When all the battis are fried, take them out in a plate with absorbent paper. Likewise fry all the battis.
It takes 6 to 7 minutes for frying battis at one time. Likewise fry all the battis.
Fried battis are now ready. Serve the battis as starter with green coriander chutney, sweet chutney, tomato sauce and for main coarse, serve it with panchratna dal.
