Channa Bhatura

Recipe by
Total Time:
6 hours
Serves:4
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Healthy Kali Kindina Dosa, Best Steamed Idlis for breakfast, Easy Kiwi, Dates and Cornflakes Smoothie

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.