| Recipe Name: Channa Bathura |
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| Category: Indian Regional |
Sub Category: Punjabi |
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| Prep Time |
Cook Time |
Serves |
| 210 mins |
60 mins |
5 |
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Ingredients: |
| For Channa |
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| Kabuli channa soaked overnight |
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1 cup |
| Tomato |
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1 no |
| Onions |
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1 no |
| Chopped coriander |
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1½ cup |
| Ginger grated |
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1 tsp |
| Garlic crushed |
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1 tsp |
| Lemon(juice extracted) |
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2 tsp |
| Oil |
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1 tbsp |
| Ghee |
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1 tbsp |
| Tea leaves (tied into a pouch in a small piece of clean muslin cloth) |
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1 tsp |
| Green chillies slit |
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4 nos |
| Bay leaves |
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2 nos |
| Sugar |
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1 tsp |
| Jeera seeds |
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1 tsp |
| Dry masalas |
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| Red chilli powder |
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1 tsp |
| Cinnamon - clove powder |
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1/2 tsp each |
| Turmeric powder |
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1 tsp |
| Garam masala |
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1/2 tsp |
| pepper powder |
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1/2 tsp |
| Salt to taste |
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| For Bhatura |
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| Plain flour (maida) |
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2 cups |
| Curds |
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2 tbsp |
| Butter or oil |
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2 tbsp |
| Salt to taste |
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| Milk to knead dough |
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| Oil to deep fry |
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Method: |
- 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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Tags:
kabuli channa, tomato, maida, refined flour, fried, snack, high calorieChanna Bathura, channa , oil ,
add , 1/2 , fry , add , hot , dough , onion , dry , flour , food , powder
, cloth , powder , small , leaves , deep , soaked , chillies |
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