Ingredients

• For batura:
• 1/2 kg - flour
• 1/2 cup - curd
• 1/2 cup - milk
• 1 tbsp - sugar
• 1/4 tsp - baking powder or soda bicarb
• oil for deep frying
• salt to taste
• For chana:
• 1 cup - chana
• 2 - onions
• 1 - tomato
• 2 - green chilli
• 1/4 cup - coriander leaves, chopped
• 6 cloves - garlic
• 1-inch piece - ginger
• 1 tsp - cumin (jeera)
• 1 tsp - garam masala
• 1/4 tsp - turmeric powder
• 2.5 tsp - coriander (dhaniya) powder
• 1 tsp - chilli powder
• 1 tbsp - tomato sauce
• 1/4 cup - oil
• salt to taste

How to Make Chana Batura (Chole Puri)

• Knead the flour well with all the batura ingredients and keep aside for 1/2 to 1 hour.
• Make big balls out of the dough and roll into thick big pooris, and fry them in oil.
• Soak chana dal overnight and pressure cook with salt.
• Grind onion, ginger, and garlic to a fine paste.
• Chop tomato and green chillies finely.
• In a kadai, season cumin, add the ground paste, and saute till the oil separates.
• Add all powders and saute for a minute over low heat.
• Now add the tomato, green chillies, and salt, and saute for a few seconds.
• Add the cooked chana and tomato sauce, and cook till the gravy becomes thick.
• Garnish with coriander leaves.
• Serve hot with onion raita.