Channa Bhatura

I was wanting to make channa bhatura for quite some time. So last weekend I tried it. I got the Bhatura recipe from Bawarchi.com. I made slight variation in the quantity. But it came out good. For the channa I read some where that tea leaves will give colour and nice aroma. It not only gave the colour and smell, I also felt that the curry was light. So here I am sharing it in my blog.

For Channa Curry

White chickpeas – 1 cup
Onion- 2
Tomato – 2
Tea leaves – 1 tsp
Ginger- small piece
Garlic -2 cloves
green chillis- 2-3
clove – 4-5
cinnamon stick – 1
Amchur pdr - 1/4 tsp
CorianderCuminpdr - 1 tsp
Channa masala pdr – 1 tsp
Ghee – 4 tsp
Coriander leveas

Method

1. Soak the chick peas for 4 hrs in warm water. Pressure cook it adding little salt.
2. Boil the tea leaves in water and keep it aside.
3. Cut 1 tomato and onion into small pieces. Fry it in 2 tsp ghee and keep it aside.
4. Cut 2^nd onion and fry it in 2 tsp ghee along with garlic,clove,cinnamon stick. Grind it with greenchillis, ginger and 1 tomato.
5. Mix the ground mixture to the fried onion and tomato. Put amchur pdr and coriander cumin pdr and cook it for 5 mnts. Add the cooked chickpeas and teawater to this. Add little water, 1 tsp masala pdr and cook it for 8-10 mnts. Add salt if necessary.

Garnish it with coriander leaves.

PS:You can tie the tealeavs ina cloth and put it along with the chickpeas also. Only that add that water for the gravy

For Bhatura

Maida(all purpose flour) – 3 cups
Cooking soda –1/2 tsp
Butter – 2 tbsp
Salt -a pinch
Yogurt - ¼ cup
Milk enough to knead
Oil for frying

Method

1. Mix the flour, soda, butter, salt, yogurt and enough milk to knead the dough.
2. Knead well and keep it closed with a wet towel for 4-5 hrs.
3. Heat the oil in a deep frying pan.
4. Make small balls of the dough and make circle like chappathis. Deep fry both sides in oil.
   

PS:You can make the circle smaller so that it does not consume too much oil.