Channa Bhatura Recipe

• For Channa
• 1 cup Kabuli Channa (soaked overnight)
• 1 large Tomato
• 2 large Onions
• 1½ tbsp Coriander (chopped)
• 1 tsp Ginger (grated)
• 1 tsp Garlic (crushed)
• 1 Lemon (juice extracted)
• 2 tbsp Oil
• 1 tbsp Ghee
• 1 tsp Tea Leaves (tied into a pouch in a muslin cloth)
• 4 Green Chilies (slit)
• 2 Bay Leaves
• 1 tsp Cumin Seeds
• 1 tsp Red Chili Powder
• 1/2 tsp Cinnamon Powder
• 1/2 tsp Clove Powder
• 1/2 tsp Turmeric Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Pepper Powder
• Salt (to taste)
  
  For Bhatura
• 2 cups Maida (flour)
• 2 tbsp Curd
• 2 tbsp Butter / Oil
• 1/2 tsp Soda Bicarbonate
• Salt (to taste)
• Milk
• Oil (for frying)

• For Channa
• Put the soaked channa in a cooker, with enough water, tea pouch and bay leaves.
• Pressure cook till they become tender (6-7 whistles should be enough).
• Blend 1/2 tomato, onion, channa (after cooled), and 1/2 tbsp coriander in a food processor. Set aside.
• Chop the remaining tomato and onion into fine pieces.
• Heat oil in a large skillet. Add in cumin seeds and let them splutter.
• Add in ginger and garlic and fry for 3-4 minutes. Then, add chopped tomato and onion and cook till tender.
• Add in channa-paste and fry for 3-4 minutes.
• Now, add red chili powder, turmeric powder, garam masala, pepper powder and salt.
• Stir and continue to fry till the oil begins to separates. Add a little water if you want to alter the consistency, and boil for a few minutes.
• Let the gravy simmer so that it thickens.
• Transfer the channa in a serving dish.
• Heat ghee in a small pan and add green chilies, cinnamon and clove powder. Also add remaining coriander, and pour it hot over channa to garnish it. Finally squeeze some lemon juice over the channa.
  
  For Bhatura
• Sieve flour, salt and soda. Add in curd and 2 tbsp oil and mix well.
• Add enough milk to the mixture, so that it kneads into a soft dough. Covet it with a wet cloth.
• Keep aside for 5-6 hours. If the cloth dries up in between, wet again.
• Knead the dough again and roll a number of thick bhatura circles with the dough.
• Fry them in hot oil, one by one. Turn them only once and when they are very light golden in color, take them out.
• Serve hot with channa.