Channa bhatura
Channa bhatura recipe in the indian category
Recipe ingredients:
- For channa:
- 1 cup kabuli channa soaked overnight
- 1 large tomato
- 2 large onions
- 1 1/2 tablespoons chopped coriander
- 1 teaspoon ginger grated
- 1 teaspoon garlic crushed
- 1 lemon, juice extracted
- 2 tablespoons oil or 1 tablespoon ghee
- 1 teaspoon tea leaves, tied into a pouch in a small piece of clean muslin cloth
- 4 green chillies slit
- 2 bay leaves
- 1 teaspoon sugar
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1/2 teaspoon each cinnamon, clove powder, turmeric powder
- 1/4 teaspoon each garam masala, pepper powder
- Salt to taste
- For bhatura:
- 2 cups plain flour, maida
- 2 tablespoons curds
- 2 tablespoons butter or oil
- 1/2 teaspoon soda bicarb
- Salt to taste
- Milk to knead dough
- Oil to deep fry
Recipe 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 to 6 hours. Make sure the cloth does not dry up, or wet again.
- Knead dough again. Take fistful of dough. Roll into 1/4 inch thick 5 inch 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.
- Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
- Pressure cook till done, about 6 to 7 whistles.
- Cool about 5 tablespoons channa for grinding.
- In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tablespoon 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 to 4 minutes.
- Add all dry masala except cinnamon-clove powder.
- Stir and fry till oil separates.
- Add drained channa and 2 cups water which was drained from channa.
- Stir and bring to boil.
- Simmer for 8 to 10 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.