Channa Bhatura

Channa Bhatura

Ingredients:
For Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds
Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste
For Bhatura
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
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.