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Channa Bhatura


For channa:

For Dry Masala:

Method For Channa:

Cook washed and soaked channa with enough water along with bay leaves till done(approx 6-7 whisltes). Cool about 5 tbsp of channa for grindig. Grind together 1/2 tomato, 1 onion, cooled channa and 1/2 tsp coriander. Chop remaining tomatoes and onions finely. Heat oil in a large vessel and add cumin seeds. Let it splutter. Then add ginger garlic paste and fry for a minute. Add chopped tomatoes, onion and fry till tender. Now add channa paste and fry for 3-4 minutes. Add all dry masala except cinnamon and clove powder. Stirfry till oil seperates. Add cooked channa along with 2 cups water, drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till it becomes thick. Heat oil. Add chillies and cinnamon clove powder along with chopped coriander and pour hot over channa. Squeeze lemon over channa. Stir in seasoning gently.

For Bhatura:

Method For Bhatura:

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.
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