Chana Bhatura

Recipe by
Total Time:
45-60 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • For Chana:
  • 1 cup Kabuli chana, soaked overnight
  • 1 large tomato
  • 2 large onions
  • 1.5 tbsp chopped coriander
  • 1 tsp ginger, grated
  • 1 tsp garlic, crushed
  • 1 lemon (juice extracted)
  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 tsp tea leaves (tied into a pouch in a small piece of clean muslin cloth)
  • 4 green chillies, slit
  • 2 bay leaves
  • 1 tsp sugar
  • 1 tsp cumin seeds
  • Dry masalas:
  • 1 tsp red chilli powder
  • 1/2 tsp each cinnamon-clove powder and turmeric powder
  • 1/4 tsp each garam masala and pepper powder
  • Salt to taste
  • For Bhatura:
  • 2 cups plain flour (maida)
  • 2 tbsp curds
  • 2 tbsp butter or oil
  • 1/2 tsp baking soda
  • Salt to taste
  • Milk to knead dough
  • Oil to deep fry

How to Make Chana Bhatura

  • Sieve together flour, salt, and soda.
  • Add and mix in curd and oil.
  • Add enough milk to knead into a soft, pliable dough.
  • Cover with a wet cloth.
  • Keep aside for 5 to 6 hours. Make sure the cloth does not dry up. Wet it again if it does.
  • Knead dough again.
  • Take a fistful of dough, and roll into a 1/4 inch thick and 5 inch diameter circle.
  • Fry in hot oil, turning only once till very light golden in colour.
  • Repeat for all.
  • Serve hot with hot chana and slices of onion and lemon.
  • For Chana:
  • Put the soaked and washed chana in a cooker with enough water, sugar, tea pouch, and bay leaves.
  • Pressure cook till done (approximately 6 to 7 whistles).
  • Cool about 5 tbsp of chana for grinding.
  • In a mixer, blend together 1/2 tomato, 1 onion, cooled chana, and 1/2 tbsp of coriander. Keep aside.
  • Chop remaining 1/2 tomato and 1 onion finely.
  • Heat oil in a large skillet.
  • Add cumin seeds to splutter.
  • Add ginger-garlic and fry for a minute.
  • Add chopped tomato and onion and fry till tender.
  • Add chana paste and fry for another 3 to 4 minutes.
  • Add all the dry masalas except cinnamon-clove powder.
  • Stir and fry till the oil separates.
  • Add drained chana and 2 cups of water drained from chana.
  • Stir and bring to a boil.
  • Simmer for 7 to 8 minutes till gravy thickens.
  • Place in a serving dish.
  • Heat ghee in a small saucepan.
  • Add the chillies and cinnamon-clove powder.
  • Add chopped coriander and pour hot over the chana.
  • Squeeze lemon over chana.
  • Stir in seasoning gently.