Channa Bhatura......

Channa Bhatura  - a popular dish all over India is quite frequent on my home menu.

Traditionally bhaturas are made with yeast but I created this recipe which is simple and quick to make. The bhaturas taste just fine.

I recall a really bizarre incident from my childhood involving this dish.

There was a very popular fast food joint that I would visit as a kid with my family. We loved to order Channa Bhatura and Lassi there. They served this really huge, round bhatura.

Once it so happened that no sooner had I broken into my Bhatura, a live cockroach crawled right out of it onto my plate!

How he survived the hot oil still makes me wonder…..

The joint owner was really embarrassed and offered us a complimentary meal…..

Those were days when legal options over such matters were unheard of in my country.

 

CHANNA BHATURA                                                Serves 2

For the Channa

Ingredients

Kabuli Channa/Chickpea – 1cup

Onions (medium) – 2

Ginger (grated) – ½ tsp

Garlic cloves – 6 to 8

Tomato paste or puree – 1 cup

Coriander/ Dhaniya pdr – ½  tsp

Chaat Masala pdr – ½ tsp

Garam Masala pdr – ½ tsp

Black Pepper pdr – ½ tsp

Chhole Masala pdr – 1 tsp heaped

Green chilli (chopped) – to taste

Coriander leaves – for garnish

Oil – 2 ½ tblsp

Method

1. Soak the channa overnight or 6 to 8 hrs. Boil well and keep aside.
2. Grind the onions and garlic to a fine paste.
3. Heat oil in a pan. Add the onion paste, lower the heat and fry the paste stirring continuously over medium heat till light brown in colour.
4. Add the ginger, tomato paste, green chilli, black pepper, dhaniya pdr and chhole masala. Cook stirring continuously till the oil seperates.
5. Add the chaat masala and garam masala pdrs followed by the boiled channa.
6. Season with salt and add a little water. Mix the ingredients well. Cover and let it simmer for 1 min.
7. Once the gravy has thickened, sprinkle with chopped coriander and serve hot.

For the Bhatura

Ingredients

Maida / Refined Flour – 1cup heaped

Curd – ½ cup

Baking Pdr – ¼ tsp

Salt – a pinch

Water – as required

Oil – 2 tblsp and for deep frying

Method

1. Add salt and baking pdr to the maida and mix well.
2. Add oil and rub it in with your finger tips to infuse thoroughly.
3. Now beat the curd and add it little by little to the flour as you make the dough.
4. You may need to add a little cold water to form a soft dough.
5. Oil your palms and knead the dough for 2 mins.
6. Cover the dough and let it rest for 30mins.
7. Make balls (should make 4 to 5) and roll out with the help of a little oil to an elongated puri.
8. Heat oil for deep frying in a pan.
9. Lower the heat and fry the bhatura on medium heat till lightly golden and puffed up.

Serve the Channa Bhatura accompanied by some salad, lemon wedges, pickle and curd / raita.

© Rinki’s Kitchen 2012