Channa Bhatura

Hi guys,  So here's the dish that I prepared a few days ago.  Am sure this is a dish loved by one and all.  Though I would prefer to do it very rarely coz it's a fried puri/Bhatura.  You could make it for special occasions, parties, when you have guests over or festivals.  Channa Bhatura is usually served as a combo meal.  Really hard to say it is from a particular place, as it is so famous and loved by everyone, all over India and everywhere.  Team it up with a pickle and a onion salad.  Divine bliss.  Let's check out, the recipe of making this wonderful goodness. 

INGREDIENTS:

For the channa masala:

1 cup- 200 ml

Chick peas/ kabuli channa	1 cup
Onions	2 big
Tomatoes	1 big
Ginger paste/ginger	1 tsp (5 ml)/1/2 an inch
Garlic paste/garlic pods	1 tsp (5 ml)/4 pods
Chilli powder	1 tsp
Turmeric powder	1/4 tsp
Coriander n cumin powder	1/2 tsp each
Channa/garam masala	1 tsp
Tea bag	1
Cloves	3
Cinnamon	1 inch
Green cardamom	2 pods
Salt	1 tsp or as per preference
Oil	1 tbsp

For the bhatura:

Wheat flour	2 cups
Baking powder	1 tsp
Baking soda/Soda bi-carb	1/4 tsp
Salt	1 tsp
Oil	1 tbsp
Water	To knead (about 1/4 cup)
Yoghurt	To knead (1/4 cup)
Milk (lukewarm)	To knead (about 1/4 cup)

METHOD:

 For the channa masala:

1.       Wash and soak the channa/chickpeas over-night in 3 cups of water.

2.       Next day drain the water and pour in fresh water (about 2 cups), add the cloves cinnamon, green cardamom and tea bag and cook the chickpeas in a pressure cooker.  Cook upto 7-8 whistles.  The chickpeas should be soft when squeezed in between fingers.

3.       While the chickpeas are getting cooked, chop the onions and tomatoes very fine.  If using whole ginger and garlic, chop the same very fine too.

4.       In a kadai/pan heat a tbsp of oil and add in the chopped ginger and garlic, sauté for a few seconds.  Add in the onions and sauté till translucent. (if using ginger and garlic paste add the onions first and then add the paste after a minute).  (this is to ensure that the ginger and garlic paste does not burn)

5.       Add in the chopped tomatoes and sauté till mushy.

6.       Once tomatoes are soft and mushy add in the turmeric and chilli powder and sauté till it blends well with the onion and tomato mixture.

7.       Now add in the channa masala or garam masala and mix well for a minute. 

8.       Remove the chickpeas from the cooker and also remove the tea bag from the chickpeas.  Add the chickpeas to the onion and tomato mixture and mix well so as to coat all of the masala to the chickpeas.  Add a cup of water and let it boil for 10-15 minutes on medium flame. 

9.       Adjust the salt and add a little water if you find the gravy too thick.

10.   Garnish with coriander leaves, onions rings and serve hot with the bhathura's.          



For the bhatura's:

1.       Take the flour in a wide bottomed vessel or a clean kitchen top. 

2.       Add the salt, baking powder, baking soda and mix well.

3.       Add in the yoghurt and bring together the dough.  Now add in the lukewarm milk and start kneading the dough.  Add in the water and knead to a hard dough.

4.       Rub in a little oil to the dough and cover the dough with a damp kitchen towel and keep it in a warm place for 2-3 hours.  (a few more hours won't hurt) (Infact, I kneaded the dough a day earlier and due to a few other commitments I had to postpone making the bhaturas's the next day.  So the dough ultimately got rested for a good 24 hours)  RESULT: Soft and fluffy from inside and crispy from outside and did I mention "yummy bhatura's"    

5.       Once the dough is rested for 2-3 hours,  knead again for a few minutes and make big balls of the dough.

6.       Keep the oil in a big wok/kadai to fry the bhatura's, while you roll the balls in a round shape.  Roll them almost as big as you would roll chappati's or rotis.  You could roll them in the size you prefer thou.  But bigger than puri's

7.       Once the oil is hot drop these bhatura's one by one and fry till they turn golden brown.  Fry them for a minute on each side.

8.       Drain on a tissue paper and serve hot with the channa masala.

NOTES:

1.       While cooking the chickpeas you could add 1/4 tsp of baking soda.  This tends to cooking the chickpeas soft.

2.       For the bhatura's you could use half white flour and half whole wheat flour or just whote flour too.

3.       You could remove the whole garam masala before adding it to the masala.

4.       With the above mentioned recipe you will get 10 bhatura's (the same size as in the pics)

5.       So this recipe would serve 3 people

6.       Resting the dough for 2-3 hours will result in soft and fluffy bhatura's

Enjoy the channa bhatura with onion rings and pickle b the side.  (the pickle in the pic is missing)