Channa Bhatura

Ingredients

For Channa

  1. 1 cup kabuli channa soaked overnight
  2. 1 large tomato
  3. 2 large onions
  4. 1 1/2 tbsp. chopped coriander
  5. 1 tsp. ginger grated
  6. 1 tsp. garlic crushed
  7. 1 lemon (juice extracted)
  8. 2 tbsp. oil, 1 tbsp. ghee
  9. 1 tsp. tea leaves (tied into a pouch in a
  10. small piece of clean muslin cloth)
  11. 4 green chillies slit
  12. 2 bay leaves
  13. 1 tsp. sugar
  14. 1 tsp. cumin seeds

Dry masalas :-

  1. 1 tsp. red chilli powder
  2. 1/2 tsp. each cinnamon – clove powder,
  3. turmeric powder
  4. 1/4 tsp. each garam masala, pepper
  5. powder
  6. salt to taste

For Bhatura

  1. 2 cups plain flour (maida) 2 tbsp. curds
  2. 2 tbsp. butter or oil
  3. 1/2 tsp. soda bicarb
  4. salt to taste
  5. Milk to knead dough
  6. oil to deep fry

Method:

  • Sieve together flour, salt and soda.
  • Add and mix in curds and oil.
  • Add enough milk to knead into a soft pliable dough.
  • Cover with a wet cloth.
  • Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
  • Knead dough again. Take fistful of dough. Roll into 1/4″ thick 5″ diameter round. Fry in hot oil.
  • Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
  • slices of onions and lemon.

Method for Channa

  • Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
  • Pressure cook till done. (approx. 6-7 whistles).
  • Cool about 5 tbsp. channa for grinding.
  • In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
  • Chop remaining tomatoes and onions fine.
  • Heat oil in a large skillet.
  • Add cumin seeds to splutter.
  • Add ginger-garlic and fry for a minute.
  • Add chopped tomatoes, onion and fry till tender.
  • Add channa-paste, fry further 3-4 minutes.
  • Add all dry masala except cinnamon-clove powder.
  • Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
  • Stir and bring to boil.
  • Simmer for 7-8 minutes till gravy thickens.
  • Take in serving dish.
  • Heat ghee in a small sauce pan.
  • Add the chillies and cinnamon-clove powder.
  • Add chopped coriander and pour hot over the channa.
  • Squeeze lemon over channa.
  • Stir in seasoning gently.

Making time :- 30 mins (excluding pressure cooking)

Serves – 5