Channa Bathura

                                                Channa Bhatura      

Whenever we visit any  chat shop we order Channa bhatura, we all like the big bathura/poris.I wanted to make it at home though I can make that big... , so decided to make it today for my son as he had a long day today. Though its a long process its fun. As I hadnt much time to soak the channa overnight I decided to soak in hot water and it really worked. However for Bhatura I fermented the dough for two hours. There are many versions of channa amirstari , punjabi chole masala  but this is my version of channa/chole bhatura.



                                                         
Ingredients for Bhatura:

  1  1/4cup all purpose flour
  1/4 cup of semolina/sooji/rava
  1/2 tbsp of baking soda
 2 tbsp of curd/yogurt
  1 tbsp of oil

Method:

1.   Sift in flour, semolina/sooji/rava, baking soda ,pinch of salt and mix well. Now add other ingredients and some water to make it a dough(knead well). Ferment this dough for two hours.
2. Later divide the dough into small balls.
3. Now roll the balls flat and deep fry in the hot oil.

                                                     Channa/Chole

Ingredients:

1 cup of chickpea

1 inch of ginger

 1 teabag

 2 bay leaves

1 tsp of cmin

 2 medium sized chilli

1 tsp of  corriander powder

1 tsp of chole masala

 1/2 tsp of amachur powder

 1/2 tsp of hing

 1/4 tsp of turmeric powder

1 tbsp of oil

1 tbsp of ghee

1 tomatoes(chopped)

1  medium sized  (chopped)onion

To Grind

1 onion

 1 1/2 tomatoes

1 tsp of chopped giner

Combine all in the processor and grind to paste

  Method:

1.  Boil the chickpea with a tea bag, giner, bay leaf till it is soft. Drain the chickpea discarding ginger,teabag,bayleaf.
2. Heat oil+ghee in  a pan add  cumin then tip in chopped onion and cook till it becomes translucent, brown .Now add the grinded paste
3. Now tip in tomatoes, cook  till it oozes oil. At this stage add all the dry powder one by one.
4. Now add the chickpea and cook for atleast half an hour.

  While serving sprinkle chopped onion over the bhatura.