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Recipe Name: Channa Bathura  
Category: Indian Regional Sub Category: Punjabi


Prep Time Cook Time Serves
210 mins 60 mins 5



For Channa    
Kabuli channa soaked overnight   1 cup
Tomato   1 no
Onions   1 no
Chopped coriander   1½ cup
Ginger grated   1 tsp
Garlic crushed   1 tsp
Lemon(juice extracted)   2 tsp
Oil   1 tbsp
Ghee   1 tbsp
Tea leaves (tied into a pouch in a small piece of clean muslin cloth)   1 tsp
Green chillies slit   4 nos
Bay leaves   2 nos
Sugar   1 tsp
Jeera seeds   1 tsp
Dry masalas  
Red chilli powder   1 tsp
Cinnamon - clove powder   1/2 tsp each
Turmeric powder   1 tsp
Garam masala   1/2 tsp
pepper powder   1/2 tsp
Salt to taste  
For Bhatura  
Plain flour (maida)   2 cups
Curds   2 tbsp
Butter or oil   2 tbsp
Salt to taste  
Milk to knead dough  
Oil to deep fry  


  • Sieve together flour & salt.Add and mix in curds and oil.Add enough milk to knead into a soft pliable dough.Cover with a wet cloth.
  • Keep aside for 3 hours. Make sure the cloth does not dry up, or wet again.
  • Knead dough again. Take fistful of dough. Roll into 1/4"" thick 5"" diameter round. Fry in hot oil.
  • Turning only once. Till very light golden in colour. Repeat for all.
  • Serve hot with hot channa and slices of onions & lemon.

Method for Channa

  • Put the soaked, washed channa in a cooker with enough water, teapouch and bay leaves.
  • Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding.
  • In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 Tbsp. coriander. Keep aside.
  • Chop remaining tomatoes and onions fine.
  • Heat oil in a large skillet.Add jeera seeds to splutter.Add ginger-garlic and fry for a minute.
  • Add chopped tomatoes, onion and fry till tender.
  • Add channa-paste, fry further 3-4 minutes.
  • Add all dry masala except cinnamon-clove powder.Stir and fry till oil separates. 8.Add drained channa and 2 cups water which was drained from channa.
  • Stir and bring to boil.
  • Simmer for 7-8 minutes till gravy thickens.
  • Take in serving dish.
  • Heat ghee in a small sauce pan.
  • Add the chillies and cinnamon-clove powder.
  • Add chopped coriander and pour hot over the channa.
  • Squeeze lemon over channa.
  • Stir in seasoning gently.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1
Amount Per Serving
Calories 522 Calories from Fat 179
% Daily Value'
Total Fat  20 31
Saturated Fat  4.2 22
Trans Fat  0  
Cholesterol  13 4
Sodium  75 3
Total Carbohydrate  72.2 22
Dietary Fiber   9.8 39
Sugars   9.2  
Protein   15
Vitamin A   146   * Vitamin C   0
Calcium   0 * Iron   0
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs