Channa Bhatura


by


Added to 10 cookbooks   This recipe has been viewed 20201 times

Channa bhatura is a popular punjabi snack or meal recipe with kabuli chana or chickpeas cooked in a spicy onion-tomato based gravy and served with fried indian bread called bhatura. Learn how to make chana bhatura at home with this easy to prepare, delicious channa bhatura recipe.

Add your private note

Channa Bhatura recipe - How to make Channa Bhatura

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
Show me for servings

Ingredients

For The Channa
1 cup soaked kabuli chana (white chick peas)
1 large sized tomato
2 large sized onions
1 1/2 tbsp chopped coriander (dhania)
1 tsp grated ginger (adrak)
1 tsp crushed garlic (lehsun)
1 tbsp lemon juice
2 tbsp oil
1 tea bag
4 slit green chillies
2 bayleaf (tejpatta)
1 tsp sugar
1 tsp cumin seeds (jeera)
1 tsp chilli powder
1/2 tsp each cinnamon (dalchini) powder
1/2 tsp cardamom (elaichi) powder
1/4 tsp garam masala
salt to taste

For Bhatura
2 cups plain flour (maida)
2 tbsp butter
1/2 tsp baking soda
salt to taste
milk to knead the dough
oil to deep fry
Method
Method for channa

    Method for channa
  1. Pressure cook the kabuli chana along with the tea bag and bay leaves for 3 to 4 whistles or till the chana are cooked.
  2. Allow the steam tp escape before opening the lid.
  3. Discard the bay leaf and tea bag and keep 5 tbsp kabuli chana aside. Keep aside.
  4. Combine the 1/2 of the tomatoes, onions, 5 tbsp channa and 1/2 tbsp coriander and blend in a mixer to a smooth paste. Keep aside.
  5. Chop the remaining tomatoes and onions finely and keep aside.
  6. Heat the oil in a kadhai and add the cumin seeds.
  7. When the seeds crackle, add the ginger-garlic paste and saute for a minute.
  8. Add the chopped tomatoes and onions and saute till tender.
  9. Add the grounded channa paste and saute for more 3-4 minutes.
  10. Add all dry masalas, except the cinnamon and clove powder, mix well and saute till the oil separates.
  11. Add the drained channa and 2 cups water which was drained from channa, mix well and bring to boil.
  12. Simmer for 7-8 minutes or till gravy becomes thick.
  13. Pour into serving dish.
  14. Heat ghee in a small sauce pan and add the chillies and cinnamon-cloves powder.
  15. Add the coriander and pour hot over the channa.
  16. Squeeze lemon juice over channa and mix well.
  17. Keep aside.

For the battura

    For the battura
  1. Sieve together flour, salt and soda.
  2. Add the curds and oil, mix well and add enough milk and knead into a soft pliable dough.
  3. Cover with a wet cloth and keep aside for 5-6 hours.
  4. Knead dough again and divide the dough into 8 equal portions.
  5. Roll out each portion into a circle of 5" diameter.
  6. Heat the oil in a kadhai and deep fry turning only once, till very light golden in colour.
  7. Serve hot with hot channa and slices of onions and lemon.


Member Photo
This recipe was contributed by zerinb on 23 Aug 2011


Know more about this member, Click Here

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews