October 11, 2011

Channa Bhatura

Channa Bhatura, the famous dish - I always tried it at a hotel or road side eatery. That biiiiig bhatura with a cup of channa, sliced onions and lemon!!! Never had the guts to try at home, until very recently. Maida and oily bhature - what would be the outcome blah blah. But, I always am excited to cook when people are invited. Something special should definitely be on the platter. So I tried out this mouth watering dish.

For the Bhatura
Maida - 1 cup
Wheat Flour - 1/4 cup
Boiled Potato - 1
Baking Soda - 1 tsp
Yoghurt - 2 tbsp
Salt - 2 tsp
Oil for deep frying
For the channa
Chick Pea - 1 cup
Onion - 2
Tomato - 2
Boiled potato - 1
Channa Masala - 2 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Salt to taste
Oil for cooking

For the Bhatura
Knead all the ingredients together with little water, cover it in a damp cloth and let it rest for 3-4 hours.
Make into balls of any desired size, roll it flat and deep fry till puffed up and cooked on both sides.
For the Channa
Soak chick peas overnight, and steam cook till mushy.
Heat oil, add finely chopped onion, ginger garlic paste, and saute till golden brown.
Add tomatoes and cook til mushy. Grind half of the cooked mix into a fine paste.
Add the paste, channa masala, red chilli powder, turmeric powder, salt, to the sauted onion/tomato mix and cook well. Add some water, cubed potatoes, boiled channa and cook on low heat till the spices are infused well and the gravy is of consistency.
Garnish with chopped coriander leaves, lemon juice.
Serve channa and bhaturas hot!!!!

Bon Appetit!!


R said...

looks super delicious, i have never added boiled potato to bhatura, its a nice touch.

Priya (Yallapantula) Mitharwal said...

Got to love this combo :)