Channa Bhatura Recipe - Cooking Index
Channa Bhatura Recipe - Cooking Index
| For Channa | ||
| 1 cup | 237ml | Kabuli channa soaked overnight |
| 1 cup | 62g / 2.2oz | Tomato (large) |
| 2 cups | 125g / 4.4oz | Onions (large) |
| 1 1/2 tablespoons | 22ml | Chopped coriander |
| 1 teaspoon | 5ml | Ginger grated |
| 1 teaspoon | 5ml | Garlic crushed |
| 1 | Lemon - (juice extracted) | |
| 2 tablespoons | 30ml | Oil - 1 tablespoon ghee |
| 1 teaspoon | 5ml | Tea leaves - (tied into a pouch in a small piece of clean muslin cloth) |
| 4 | Green chillies slit | |
| 2 | Bay leaves | |
| 1 teaspoon | 5ml | Sugar |
| 1 teaspoon | 5ml | Cumin seeds |
| Dry Masalas | ||
| 1 teaspoon | 5ml | Red chilli powder |
| 1/2 teaspoon | 2.5ml | Cinnamon - clove powder - turmeric powder |
| 1/4 teaspoon | 1.3ml | Garam masala - pepper powder |
| Salt to taste | ||
| For Bhatura | ||
| 2 cups | 125g / 4.4oz | Plain flour - (maida) |
| 2 tablespoons | 30ml | Curds |
| 2 tablespoons | 30ml | Butter or oil |
| 1/2 teaspoon | 2.5ml | Soda bicarb |
| Salt to taste | ||
| Milk to knead dough | ||
| Oil to deep fry |
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 tablespoon 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 3-4 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
Source:
Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine
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