Bhatura and chana masala is popular dish in northern India. This dish is easily available by roadside stalls, small shops, restaurants and hotels in India.
This dish is full of flavour and is very filling. Bhaturas are shallow fried and are not so oily as compared to pooris. You can have bhatura and chana for breakfast, lunch or even for dinner. Some enjoy it for a tea time snack too.
There are only 6 ingredients that you need to make the perfect bhaturas. Today, I am sharing with you a simple and easy recipe that my family enjoys!
Bhatura (serves 6 persons)
Ingredients
- 3 cups all purpose flour
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1½ teaspoon salt
- 6 tablespoons oil (leave 2 tablespoons aside)
- 6 tablespoons of yogurt
- Oil for frying
Method
- Take a container and put the flour, baking powder, baking soda and salt. Now mix all the dry ingredients. Mix it well.
- Now make a hole in the centre of the flour and add the oil and yogurt. Put only 4 tablespoons of oil. Mix and knead well. Add ¼ to 1/3 cups of water to make a dough.
- Knead for a few minutes so that you will get fluffy baturas.
- Lastly add the 2 tablespoons of oil and give a final knead.
- Cover the dough and let it rest for a minimum period of 2 hours. Now roll the dough into circle shapes of approximately 4 – 5 inches and fry 1 at a time.
- When you put the bhaturas in the oil, press them lightly till you see them rise. Fry on medium flame. Take them out when you see a light beige colour. This process will take only 15 seconds.
- This recipe makes about 20 bhaturas. Enjoy soft baturas!!!
Chana Masala (serves 6 persons)
Ingredients
- 6 tablespoon oil
- 2 cups boiled chana (garbanzo, chickpea or kacang kuda)
- 1 medium size potato – cut to cubes
- 2 medium onions
- 6 large pips garlic
- 1 ½ inch ginger
- 1 large red tomato/ 2 medium sized tomato
- 1 teaspoon tomato puree
- 2 teaspoons heaped curry powder
- 2 teaspoons chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 teaspoon salt
- 2 tablespoons coriander leaves (chopped)
- 1 ¼ cups water
Method
- Grind onions, garlic, ginger and tomato with ¼ cup of water. Put aside.
- In a cooking pan, heat up 6 tablespoons of oil, then add cumin seeds & bay leaf for 10 – 15 seconds.
- Now pour the grinded ingredients into the pan and cook for 1 to 2 minutes. Now add all dry spices, turmeric & salt and cook for another 3 minutes. Once you see the oil appearing on top of your pot, then add the potatoes.
- Now add 1 cup of water. Cook for 6 to 8 minutes until the potatoes are done.
- Put in the chana, tomato puree and cook for another 5 to 7 minutes. Lastly, put the coriander leaves and switch of the fire.
Final thoughts
- It is easier to buy boiled chana or chickpea rather than to soak it for 8 hours and then pressure cook it. Nowadays, most supermarkets carry them in tins. The brand that I use is Kimball. The net weight is 255 grams.
- If you feel your gravy is thick, you can add water to your consistency.
- When serving, put 3 bhaturas on a plate and add 2 ladles of this delicious chana. You can serve it with some Indian salad too. Do give this dish a try and you will never regret it!
Lina Binwani is a content writer under Headliner by Newswav, a programme where content creators get to tell their unique stories through articles and at the same time monetize their content within the Newswav app.
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