Ingredients

• For batura:
• 2 cups - all-purpose flour
• 1 sachet - yeast
• 1 tsp - sugar
• Salt to taste
• 1 cup - yogurt/ curds
• 2 tbsp - oil
• 1 tsp - ajwain seeds
• For channa :
• 1.5 cups - white channa, soaked for at least 5-6 hours
• 1- chopped onions
• 1- chopped tomatoes
• 2 tbsp - tomato sauce
• 2-3 - chopped green chillies
• 1 tbsp - roasted cumin seeds powder, fresh
• 1 tbsp - roasted coriander seeds powder, fresh
• 1 tbsp - chilli powder
• 1 tbsp - coriander powder
• 1 tsp - tamarind paste
• Salt to taste
• Sugar - a pinch
• 1 tsp - garam masala
• Ginger, thin long slices to garnish
• 2- cinnamon sticks
• 3-4 - bay leaves
• 4-5 - black pepper, whole

How to Make Channa Bhatura

• To make batura:
• Take yeast and soak in lukewarm water for 5-10 minutes.
• Take all other ingredients and mix well. To this add the yeast and make a soft dough (like for chapattis). If need be, add a little water and keep aside for 4-5 hours.
• Make balls like you would for puris, roll them out to a roti thicker than a puri and deep fry.
• For the channa:
• Cook channa in a pressure cooker for about 5-6 whistles or till channa is tender.
• Smash the channa a little with a ladle. Now add salt, sugar, chopped onions, tomatoes and chillies.
• Also add the cumin and coriander powder and tamarind, and let it simmer for some time.
• In a small wok, heat a little oil, add the cumin seeds, bay leaves, black pepper and cinnamon sticks.
• Turn off the flame and immediately add chilli powder, coriander powder and garam masala.
• Add this to the simmering channa and cover for the flavour to absorb.
• Serve hot, garnished with ginger, along with the fried baturas.