Butter Badursha

Ingredients
1. maida flour                                       ---- 1 cup
2.  melted butter                                   ---- 1/4 cup
3.  curd                                                ---- 1 tablespoon
4.  cooking soda                                  ---- 1/8 teaspoon ( less than 1/4 teaspoon )
5.  water                                              ----         as needed ( 2 to 3 tablespoons)
6.  salt                                                 ---- a small pinch

for sugar syrup

1. sugar                                               ---- 1/2 cup
2. water                                               ---- 1/4 cup
3. cardamon powder                            ---- 1/2 teaspoon
4. lemon juice                                       ---- 1/2 teaspoon


preparation method

1. Take a wide bowl and add the melted butter, cooking soda & curd.  Mix well with a whisk till it becomes a creamy paste. It will take 1 - 2 minutes. Take sugar  in a bowl and add water . mix well & set aside. Let it dissolve  for making syrup.

2. To this paste , add maida and a pinch of salt , mix well and make a smooth  mixture. Butter & curd mixture should spread well with the flour. sprinkle some water and make a soft , non -sticky dough ( I used around 2 -3 tablespoons of water )

3. Rest the dough for 30 minutes . After the resting time , the dough would be very soft, smoothen it using your hands to remove cracks by just pressing it gently. Do not  knead it. Take small ball sized dough and make a crack free smooth ball.   Flatten in using your palm and make a dent in the center using your pointer finger.  make a deep impression.

4.  Heat oil in a kadai and when it gets heated , drop a pinch of batter. As soon as the batter rises to the top drop 3-4 badusha and switch off the flame. Let the badusha cook in off fire till it floats on top of oil. After it starts to float , flip the badusha and switch on the flame.  keep the flame medium and cook the badusha till it turns golden in color.

5. while frying badusha, you can make sugar syrup. Boil the syrup till one string consistency ( ie when you take a drop of syrup between your fingers & release it will form a single string, Add cardamom powder & lemon juice and switch off the flame. ( lemon juice prevent crystalization of sugar syrup.

6. Remove the badusha in a tissue.  Drop them into the warm syrup. Let it soak for 5 -10 minutes. Flip them in the syrup for even coating. In the mean time , deep fry the next batch of badusha. Remove the badusha from the syrup and arrange in a plate. once it cools down  sugar syrup will crystalize and make a nice coating.

Tips

*  If  the sugar syrup crystalizes while you soak the badusha , add few drops of water , heat it, bring the string consistency & then drop the badusha.

note 
points to remember

* generally beginners complaint about badusha  dissolves  in oil, it is due to the addition of more cooking soda  or  more of   butter  . If the oil temperature is too low , badusha may dissolve in oil.

* sometimes you may get more craks in badusha after frying. it may become shapeless too.  It is also due to the quantity of cooking soda. so be careful while adding soda.

* The secret of getting flaky , layered badusha lies in slow deep fring in low flame.

* No need to knead the dough very hard or beat as you do for chapathi dough. Its enough to make a soft crack free dough to get good badusha.