Channa Bhatura

This is my mom’s recipe, since childhood I am eating and now making it at home.

This is traditional recipe with khara (whole) and dry masala. Very tasty you can keep in fridge for 2-3 days. Next day taste will be better because masala will seep into the channa. This you can enjoy with poori,  tandoori roti, roomali roti, naan and of course with bhatura. :)

Bhatura Dough

Boiled Channa

 

Channa ready to serve

 

Channa Bhatura

For Traditional Chole Bhature:

• 2 cups whole  kabuli channa (white Chole ) (Chick Peas)
• ¼ cup channa Daal ( it will give volume, taste and gravy to the channa.)

(Mix together, wash and soak overnight.)

• 1 Large Black Cardamom (Badi Elaichi)
• 1 Green Cardamom (small elaichi)
• 5 to 6 Cloves (lavang)
• 1-2 Cinnamon sticks (dalchini)
• 2Bay Leaves (tejpata)

Next day wash the channa and daal till cloudy water clears (wash thoroughly)

Pressure cook till channa are well done (It will take some time)

Keep aside for tarka /chonk.
* I don’t use soda or baking powder for quick boiling the channa. If you soak overnight no need of soda, but if you are boiling without soaking add little soda while boiling the channa and daal.

Ingredients for Tarka:

1 .      Salt as per your taste

2 .      Red chilli powder as per taste

3 .      Jeera white whole 1 tea spoon

4 .      Jeera white roasted and finely grounded 2 tea spoons ( you can add little more if you like cumin flavour) * jeera should roast on low flame till dark brown, cool and ground.

5.      Ground dhaniya (coriander seeds) 1 tea spoon.

6.      Channa masala or amchur powder any one 1 table spoon heaped.

7.      ½ tea spoon good quality garam masala. (I prefer MDH garam masala.)
*If you are using amchur powder add more garam masala.

8.      Pinch of Heeng.

9.      2 tea spoon or two bags of strong tea + 2 cups water boil and when the water reduced to 1 cup keep aside. (This is the secret ingredient in Punjabi channa masala.)

  .  For garnishing Green chillies whole slitted, finely chopped fresh coriander

*You can adjust the quantity of channa masala and garam masala as per your taste

Note: Ginger garlic and onions are optional. (If you want to add ginger garlic and onions. Roast them and add dry masala.) Please do not use mustard seeds or funnel seeds or turmeric powder in this recipe.

Method:

Heat olive oil or any other oil in a wok. Add whole jeera (cumin seeds). Slightly roast them. Lower the flame. Add all the dry ingredients. Slightly roast them for couple of seconds add cooked channa along with the water in the masala. Increase the flame and cook for couple of minutes till all the masala is mixed properly. Taste and adjust the seasoning.

Add Tea water and cook till channas are brown and flavour of masala comes out. It will take 10-15 minutes. Gravy thickness is as per your liking.

Enjoy channa masala.

Note left over channa masala you can enjoy next day with fresh loaf of bread

Bhatura:
Bhathuras are only made with maida. If you want to try with whole wheat better eat puri, chapati or tandoori roti.

Ingredients
2 cups maida
½ tea spoon salt
½ tea spoon sugar
1table spoon oil
1 level tea spoon good quality instant yeast. A pinch of sugar, 1cup warm water.


Method:
Mix oil flour, sugar and salt. Make a well and keep aside.
mix ½ cup Luke warm water sugar and yeast and keep for couple of minutes till frothy.
Add into the well and mix with flour add more water to make pliable soft and smooth dough.
cover with damp cloth and keep in warm place till double in size.
Press down the dough and knead lightly. Make lemon size balls and keep aside,

Heat oil in a deep karahi. Roll the dough with little oil and fry.
Serve hot bhaturas with Punjabi channa masala, Punjabi mango pickle and salad.
Yummmm

Try at home and enjoy with your family and friends and let me know how it comes out.

See you next time.

Bye till then...