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
For Dry Masala:
-
1 tsp. chilli powder
-
1/2 tsp. each cinnamon - clove powder, turmeric powder
-
1/4 tsp. each garam masala, pepper powder
-
salt to taste
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:
-
2 cups plain 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 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.