Preparation time 10 hrs
Cooking time 30 to 40 minutes
For Chana Kabuli chana/garbanzo beans/ chickpeas/ 250gm of Whole jeera 1 tsp Onion paste 1 tbsp Ginger garlic paste 1tbsp Red chilly powder 1 tsp Turmeric powder ¼ tsp Chana masala powder 1tbsp Tomato puree ½ cup Black salt ½ tsp Whole red chilly 1 Green chilly 2 chopped (optional) Oil 6 tbsp Fresh cream 1tbsp Handful of chopped fresh coriander leaves Salt to taste For Bhatura Maida 3 cup Baking soda a pinch Baking powder ½ tsp Salt a pinch of 2 tsp sugar 3 tbspof yogurt 1 tbsp of oil More oil for deep frying Bhatura filling Grated paneer ½ cup Red chili powder ¼ tsp Salt to taste
Methods of Cooking
Soak the chickpeas overnight. Take the kabuli chana or chickpeas with water in a pressure cooker or a heavy bottom pan and cook until it is tender. Drain but keep the water for later use. Mix 1tsp of chana masala with the boiled chana or chickpeas. Keep aside. Now heat oil in a pan adds jeera. When it starts to splutter add onion paste and ginger garlic paste. Sauté for a minute or two then add red chili powder, turmeric powder, salt and black salt and a pinch sugar. Add one table spoon of water if the masala get dry. Add it to the pan and sauté for another 2 minutes. Then add tomato puree and the rest of chana masala. Sauté till oil comes out from the masala. Then add the boiled chana. Mix well and cook for another 5 to 6 minutes continuously stirring so that masala get well coated with the chana. Then add the boiled water that you previously kept aside. Let it boil, mix well. Make semi thick gravy. At the end add chopped fresh coriander. For the Bhaturay Take a bowl and in it mix grated paneer, red chili powder and salt. Mix well. Your stuffing is ready .Take a bowl and mix maida with baking powder, baking soda, salt, sugar and yogurt. Make dough now knead the dough well until it become soft and then take some oil and roll the dough in it. Cover the dough with a damp cloth and set aside for 15 minutes. Divide the dough in equal parts . Then with your hands make pockets within the small ball and put little stuffing in it. Don’t use too much stuffing a little will do better after that seal from the side and again roll into small balls. Dip them in oil. Then roll out into disc size circles. Deep fry in oil until the bhaturas puff up. Serve hot bhaturas with chana and sliced onion and lemon wedges.