Baturu, a Pita Bread from the Kangra valley of Himachal
A soft, fluffy, pita-like bread from the Kangra Valley, Baturu is made with fermented wheat flour, and baked on traditional woodfire chulha.
The sound of rhythmic clapping to shape dough into the bread filled my mind as Anoop told me how little kids would carry a Baturu to their play area and nibble on it, slowly. We did the same during our playtime in Anuj Didi’s kitchen!
A bunch of Baturu, fresh out of the chulha, were eaten while she lovingly prepared the black chickpea and aaloo ki chutney (potato chutney) to serve alongside. It was addictive — one after another — making it almost impossible to wait for the accompaniments.
Baturu is usually served hot & fresh for dinner. But leftovers are enjoyed throughout the next day.
Baturu
Recipe from Anju, Gunehar, Himachal Pradesh
1 cup wheat flour
1 tsp yeast
¼ cup water
Salt as per taste
Method:
Heat water till it becomes lukewarm, add yeast and leave for 5 minutes.
Add salt to wheat flour and knead a soft dough with the yeast water.
Leave the dough for 5 - 6 hours to ferment.
Make medium-sized dough balls and shape them into flatbreads by clapping between your palms.
Keep the flatbreads on a cloth for 10 minutes.
Bake them over an open flame until they are cooked from both sides.
Aaloo ki Chutney
Recipe from Shanta, Gunehar, Himachal Pradesh
5 boiled potatoes
2 sliced onions
50 g white sesame seeds
5 - 6 dried red chillies
2 - 3 green chillies
2 tbsp mustard oil
Salt as per taste
Method:
Dry roast the sesame seeds and dried red chilies until the sesame seeds turn golden brown.
Grind them into a fine paste without adding any water.
In a pan, heat the oil and add sesame-chili paste. Cook for 2 minutes.
Add salt and slit green chilies.
Add sliced onions and cook for 3 minutes, until the onions start cooking.
Cut the boiled potatoes into thick cubes and add them to the pan.
Adjust the salt and spice as per your taste.
Serve it with the baturu.
