Channa Bhatura

Recipe by
Total Time:
6 hours
Serves: 4
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 Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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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.

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