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We hope you got benefit from reading it, now let’s go back to chana bhatura recipe. To make chana bhatura you need 28 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Chana Bhatura:
- Get For Chana
- Prepare 2 tbsp ghee
- Use 1 dried bay leaf
- Take 2 cardamom pods
- Prepare 4 cloves
- Take 1/2 - inch piece of cinnamon
- Provide 2 tsp cumin seeds
- You need 1 large red onion (finely diced)
- Provide 2 tsp ginger garlic paste
- You need 1/2 tsp turmeric powder
- You need 1/2 tsp red chilli powder
- You need 1 tsp roasted cumin powder
- Use 1 tsp garam masala
- Get 4 cups chickpeas cooked
- Provide to taste Salt
- Use 2 tbsp tamarind pulp
- Use 2 tbsp chana masala spice mix
- Get 2 tbsp coriander leaves
- Get For bhatura:
- Get 1 cup whole wheat flour
- Prepare 1/2 cup all-purpose flour
- Provide 1/4 cup sooji
- You need 1 tsp vegetable oil
- You need 1/2 cup yoghurt
- Take 1 can drinking soda
- Get 1 tsp sugar
- Provide to taste Salt
- You need Oil for deep frying
Steps to make Chana Bhatura:
- Bhatura making - - Take all the ingredients except the soda in a bowl - Mix them all with hand - Now start adding drinking soda gradually and knead. - Don’t pour soda altogether, use as needed to make a soft dough - - Cover and keep it aside for 30-45 minutes
- Making of bhatura: - - Heat oil for frying in big karahi. - Divide the dough into balls. - - Roll out into a circle not too thin and not too thick.
- When the oil is hot and ready to fry.
- Use a slotted spoon to press the bhatura down as it puffs up – this will ensure it cooks evenly and puffs into a ball.
- Remove the bhatura to a colander lined with paper towels. Serve hot with the chana masala.
- Making of chana masala: - - Heat the ghee in a wok and add the whole spices – the bay leaf, cardamom, cinnamon and cloves. - Now add the cumin and stir to mix. When the cumin sizzles, add the onions and cook until the onions turn golden-brown.
- Add the ginger-garlic paste and saute for a minute. - Add turmeric and red chilli powder and all the Masalas - saute for another minute, then add the tamarind pulp.
- Mix well by stirring and add the Chanas (reserving the water for later use) - Stir so that they get well coated in masala - - Let it cook for 5-10 min
- Now add the reserved chana water and stir well. - Bring to a boil, turn heat to low, cover and simmer about 15-20 minutes so all the flavors get well merged.
- You can use a potato masher to mash some of the chickpeas and thicken the sauce. If the chana masala looks too dry, add more water.
- Towards the end garnish with coriander leaves and enjoy with hot bhaturas.
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