Tuesday, 19 July 2011

Channa Bhatura

Channa Bhatura (serves 4)

Channa Masala with Bhatura

Channa Masala with Bhatura

Channa Masala with Naan


Kabuli channa:250 gms
Onions: 3 medium
Tomatoes: 2 medium
Ginger: 2 inch piece
Garlic: 2 cloves
Dhaniya powder:2 spoons
Red chilli powder: to taste
Salt: to taste
Garam masala powder: ½ spoon
Coriander leaves (finely chopped):a handful
Oil for cooking: 2 tablespoons

Soak the Kabuli channa (chickpeas) overnight. Drain the water they are soaked in as this helps reduce the flatulence caused by chickpeas. Pressure cook the chickpeas with enough water to submerge the chickpeas generously and salt till tender and not overcooked. (approx.8 whistles)

Blend tomatoes, onions, ginger and garlic in the mixer into a coarse paste. Heat oil in a pan and add the paste. Cook for 15-20m minutes on low heat, stirring constantly. Add the Dhaniya powder and chilli powder and cook for 3 more minutes. Add the cooked channa after draining the water it was cooked in. Fry the masalas and channa together for 2-3 minutes. Now add the water( that the channa was cooked in) and stir the mixture. At this stage remove 15-20 of the cooked channas out of the gravy and mash them thoroughly with the back of a spoon and add this paste to the rest of the channa masala. This will help thicken the gravy and provide a cohesive texture. Cook the channa for about 5-6 more minutes. Finally add the garam masala and stir it in letting it mix well. Garnish with coriander and serve hot with Bhaturas.

Bhatura/ naan (makes 8-10)

Maida: 250gms
Curd: 2 tablespoons
Salt: 1 teaspoon
Sugar: 1and ½ teaspoons
Baking powder: 1 teaspoon
Oil for mixing: 1 teaspoon

Oil for frying

Mix the flour, salt, sugar, baking powder, curd to form a firm dough. If needed add some water to get the right consistency. Rub the oil on top of the dough with your hands. Leave the dough to rise for about 1 hour. Roll out bhaturas (oblong shaped puris) and fry in oil. Serve hot with channa masala and raw onion slices. You can use the same dough to make naans; cook these on the tava without oil like you would cook a phulka/ roti. Apply a little butter while hot to get the butter naan taste.

Hint: In case you find the dough difficult to handle after it has risen, refrigerate it for half hour before using it.

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