CHANNA BHATURA

BHATURA:-

Ingredients:-
All purpose Flour- 4 cups
Baking soda- 1/2 tsp
Oil- 1 tbsp
Curd- 1 cup
Salt to taste
Oil for deep frying

Procedure:-

• Mix all purpose flour, salt, baking soda, oil with required amount of curd , knead it and make dough.
• Keep the dough in warm place for 5 hrs for fermenting.
• Divide the dough into small dough balls of golf ball size.
• Roll them thick and round of required size, usually bhaturas will be 6-7" in diameter.
• Deep fry, serve hot with channa masala.

CHANNA MASALA:-

Ingredients:-
Chick peas/ Kabul Channa- 2 cups
Bay leaves- 3 nos.
Tea bag- 1 no.
Onion- 2 Nos.
Tomato - 2 Nos.
Ginger- garlic paste- 1 tbsp
Slit Green chillies- 4 nos.
Cumin seeds/jeera- 1tsp
Cinnamon pwdr- 3/4 tsp
Cloves- 3 nos.
Turmeric pwdr- 1/2 tsp
Red chilli pwdr- 2 tsp
Garam masala pwdr-1 tsp
Coriander leaves- 1/2 cup chopped
Oil to saute
Salt to taste

Procedure:-

• Soak kabuli channa/chick peas for 5-6 hrs.
• Pressure cook chick peas with salt, water, bay leaves and tea bag.
• Grind 1 tomato, 1 onion, fistful of cooked chick peas.
• Heat oil in a wok, saute cumin seeds, cloves, cinnamon pwdr, green chillies , ginger- garlic paste one after the other respectively.
• Now saute one chopped onion and chopped tomato one after the other respectively.
• Add ground paste , fry for 5-6 minutes.
• Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir well.
• Add cooked chick peas ( remove bay leaves and tea bag).
• Cook till the gravy becomes thick. (Taste it and adjust salt and spice according to your taste.)
• Sprinkle chopped coriander leaves.
• Serve hot with Bhatura/ chapathi/poori/ naan.