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Channa Bhatura Recipe - Cooking Index

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Channa Bhatura

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

  For Channa
1 cup 237mlKabuli channa soaked overnight
1 cup 62g / 2.2ozTomato (large)
2 cups 125g / 4.4ozOnions (large)
1 1/2 tablespoons 22mlChopped coriander
1 teaspoon 5mlGinger grated
1 teaspoon 5mlGarlic crushed
1   Lemon - (juice extracted)
2 tablespoons 30mlOil - 1 tablespoon ghee
1 teaspoon 5mlTea leaves - (tied into a pouch in a small piece of clean muslin cloth)
4   Green chillies slit
2   Bay leaves
1 teaspoon 5mlSugar
1 teaspoon 5mlCumin seeds
  Dry Masalas
1 teaspoon 5mlRed chilli powder
1/2 teaspoon 2.5mlCinnamon - clove powder - turmeric powder
1/4 teaspoon 1.3mlGaram masala - pepper powder
  Salt to taste
  For Bhatura
2 cups 125g / 4.4ozPlain flour - (maida)
2 tablespoons 30mlCurds
2 tablespoons 30mlButter or oil
1/2 teaspoon 2.5mlSoda bicarb
  Salt to taste
  Milk to knead dough
  Oil to deep fry

Recipe Instructions

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


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

Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine


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