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1 cup Kabuli chana, soaked overnight
1.5 tbsp chopped coriander
1 tsp ginger, grated
1 tsp garlic, crushed
2 tbsp oil
1 tsp tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies, slit
Red Chilli powder
1/2 tsp each cinnamon-clove powder and
1/4 tsp each
and pepper powder
Salt to taste
2 cups plain flour (maida)
2 tbsp curds
1/2 tsp baking soda
Salt to taste
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.
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.