- 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.
- 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.
- 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.
Channa Bhatura
By Ridhvika Chitalia
Mar, 23rd
628
Servings
2 persons
Cook Time
45 minutes
Ingredients
25
- 27
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
- 4 green chillies slit
- 2 bay leaves
- 1 tsp. sugar
- 1 tsp. cumin seeds
- For Dry masalas :-
- 1 tsp. red chilli powder
- 1/2 tsp. each cinnamon - clove powder
- turmeric powder
- 1/4 tsp. each garam masala, pepper powder
- salt to taste
- For Bhatura
- 2 cups plain flour (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
Instructions
Notes/Tips
Making time :- 30 mins (excluding pressure cooking) Serves - 5
