Channa Bhatura

Recipe by
Total Time:
6 hours
Serves:4
Rated 4.5 based on 100 votes
4.5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Healthy Varagu Maavu Dosa, Best Pancakes with Spinach and Cheese, Easy Quick Sandwich

Rate This Recipe
4.5

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.