So I just had some for the first time ever 
I thought they were modified ‘puri’s’ but was told that it was batooray we were having for lunch. So does anyone know how to make them? Just curious. I would rather go and pick some up for saturday beakfast, itni subha subha chuttee walay din kon mehnat karay! But still has anyone ever made them at home?
Please don't tell me your work is located near Rung Mahal in Lahore.
Yeh America may kahaan say bhatooray chole milnay lagay for lunch!
We have this desi restaurant close by. Wahan se
Cholay batooray are very easy to cook.I never follow any recipie, used to add everything to make it more spicy, here i'm giving an overview of overall process involve.You can make it more tasty.
Here is the method and ingrediants
Ingredients For Batura
1 cup Maida
1/4 cup Atta (wheat flour)
Salt to taste (1/4 tsp)
2 tsp Oil
3 tbs yougurt
Method
Add maida, wheat flour, salt and the add oil. Mix with hand, till you can make balls from atta. Mix dahi. Mix very well. Add enough water to make atta dough. Leave it for few hrs. (left for 6 hours is the best, you can do it when soak kabuli chana for chola)
Heat the oil and make big size poories (batura). Eat with chola. Enjoy with Imli Chutney.
Cholay: Ingrediants and method
Soak 100g kabuli chana (chick peas)for 6-8 hours and steam in a pressure cooker until it is overcooked.Grind a tomato,1 onion,few coriander and mint leaves, 1 tsp cumin seeds.Heat 2 spoons of oil and add a cup of chopped onions and the ground mixture.Add salt to taste, 1/4 tsp red chiili powder and the steamed channa dal and fry until everything mixes well. Add a tsp garam masala powder and a bunch of fresh coriander leaves. Place a piece of lime with it while serving.
"Heat the oil and make big size poories (batura)."
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How do you make the batura, do you make it like roti in a towa or do you fry it in oil, like halva puri?
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"Soak 100g kabuli chana (chick peas)for 6-8 hours and steam in a pressure cooker until it is overcooked.Grind a tomato,1 onion,few coriander and mint leaves, 1 tsp cumin seeds.Heat 2 spoons of oil and add* a cup of chopped onions** and the ground mixture.Add salt to taste, 1/4 tsp red chiili powder and the steamed channa dal and fry until everything mixes well. Add a tsp garam masala powder and a bunch of fresh coriander leaves. Place a piece of lime with it while serving."
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2. here do you mean to have onions twice, once in the grind mixture and once chopped or is it only one portion ?
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Thank you sooooo much Zeen. Will make this saturday 
Will people stop posting pictures of food and recipes during the working hours, mine anyway, wait until i get home or around my lunchtime.
FG you carry on I aint ever in the mood for soot.
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How do you make the batura, do you make it like roti in a towa or do you fry it in oil, like halva puri?
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Original method is ...fry the rolled bread in oil, but i don't like excess oil so i used to cook it on tawa and spread a little oil over it.
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2. here do you mean to have onions twice, once in the grind mixture and once chopped or is it only one portion ?
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Yes you are right , onions are used twice here.
Sorry i didn't discribe it .
It’s my pleasure 
thanks zeen, I'll try this out .. its one of my fav. dishes. :)
for extra taste you can also add crushed peas into the atta for the batoorey and u shud fry them, reallt heave but taste so much better!