Chana Bhatura.
You can have Chana Bhatura using 28 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Chana Bhatura
- It's of For Chana.
- Prepare 2 tbsp of ghee.
- It's 1 of dried bay leaf.
- Prepare 2 of cardamom pods.
- You need 4 of cloves.
- You need 1/2 of - inch piece of cinnamon.
- Prepare 2 tsp of cumin seeds.
- Prepare 1 of large red onion (finely diced).
- You need 2 tsp of ginger garlic paste.
- Prepare 1/2 tsp of turmeric powder.
- You need 1/2 tsp of red chili powder.
- Prepare 1 tsp of roasted cumin powder.
- It's 1 tsp of garam masala.
- You need 4 cups of chickpeas cooked.
- It's to taste of Salt.
- It's 2 tbsp of tamarind pulp.
- Prepare 2 tbsp of chana masala spice mix.
- Prepare 2 tbsp of coriander leaves.
- You need of For bhatura:.
- You need 1 cup of whole wheat flour.
- It's 1/2 cup of all purpose flour.
- Prepare 1/4 cup of sooji.
- It's 1 tsp of vegetable oil.
- It's 1/2 cup of yogurt.
- Prepare 1 can of drinking soda.
- It's 1 tsp of sugar.
- You need to taste of Salt.
- It's of Oil for deep frying.
Chana Bhatura step by step
- Bhatura making Take all the ingredients except the soda in a bowl Mix them all with hand Now start adding drinking soda gradually and knead. Don’t pour soda altogether, use as needed to make a soft dough Cover and keep it aside for 30-45 minutes.
- Making of bhatura: Heat oil for frying in big karahi. Divide the dough into balls. Roll out into a circle not too thin and not too thick..
- When the oil is hot and ready to fry..
- Use a slotted spoon to press the bhatura down as it puffs up -- this will ensure it cooks evenly and puffs into a ball..
- Remove the bhatura to a colander lined with paper towels. Serve hot with the chana masala..
- Making of chana masala: Heat the ghee in a wok and add the whole spices -- the bay leaf, cardamom, cinnamon and cloves. Now add the cumin and stir to mix. When the cumin sizzles, add the onions and cook until the onions turn golden-brown..
- Add the ginger-garlic paste and saute for a minute. Add turmeric and red chilli powder and all the Masalas saute for another minute, then add the tamarind pulp..
- Mix well by stirring and add the Chanas (reserving the water for later use) Stir so that they get well coated in masala Let it cook for 5-10 min.
- Now add the reserved chana water and stir well. Bring to a boil, turn heat to low, cover and simmer about 15-20 minutes so all the flavors get well merged..
- You can use a potato masher to mash some of the chickpeas and thicken the sauce. If the chana masala looks too dry, add more water..
- Towards the end garnish with coriander leaves and enjoy with hot bhaturas..
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