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Wednesday, March 23, 2016

Chana Bhatura




Ingredients for Bhatura:

  • 3 cups plain flour / Maida
  • 3 tsp semolina
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • Salt 
  • Oil for deep frying

Ingredients for Chana Masala:
  • 1 cup chickpeas
  • 2 medium onion
  • 1 large tomato
  • 1 tbsp ginger & garlic paste
  • 2 green chilies 
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp chana masala powder
  • 1/2 tsp chat masala powder
  • 7 to 10 cashewnuts
  • 1 tbsp tomato ketchup
  • 1/2 cup chopped coriander
  • Whole spices: 1 inch piece cinnamon, 2 small cardamom, 4 cloves and 1 tsp whole cumin.
  • 5 tbsp of cooking oil


Preparation:
  1. Wash and soak the chickpeas overnight or at least 6 hours.
  2. In a mixing bowl, mix together plain flour, semolina, baking soda, sugar and salt.
  3. With help of warm water, try to make a slightly stiff dough and knead well for 5 minutes by adding few tbsp of cooking oil.
  4. Cover in a cloth and keep aside for 2 to 3 hours in warm place.
  5. Till then you can prepare the chana masala.
  6. If you want to make the dough the previous night, then knead the dough, keep outside for 2 hrs and then refrigerate. Next morning before making bhaturas just bring it to room temperature.
  7. Chop 2 onion, 1 tomato, green chilies and coriander leaves finely.
  8. Make a fine paste of cashew nut with little water.

Method:
  1. Boil the soaked chickpeas in a pressure cooker with some salt and enough water.
  2. Heat oil in a sauce pan and add all the whole spices (1 inch piece cinnamon, 2 small cardamom, 4 cloves and 1 tsp whole cumin).
  3. After 10 seconds add chopped onion and saute till light golden.
  4. Now add 1 tbsp ginger & garlic paste, chopped tomato and finely chopped green chilies. Saute for 5 minutes.
  5. Then add 1/4 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp chana masala powder, and fry for 5 to 7 minutes on low flame.
  6.  Now add boiled chickpeas with some of its water. (Do not add the water all at once)
  7. Add remaining things like cashew nut paste, tomato ketchup and salt if needed.
  8. Add enough of water and slow cook the chana covered for 10 to 15 minutes.
  9. Finally add chat masala powder and chopped coriander leaves. Remove from heat and keep warm.
  10. Heat a deep kadhai and add enough cooking oil for deep frying the bhatura.
  11. Divide the bhatura dough into small lemon size balls and roll into a small puri.
  12. Deep fry in hot oil on both sides.
  13. Serve hot with chana.

Tips: For puffed bhatura or puri - Always wait for oil to become hot. You can test by putting a small til size dough, if it comes to surface and sizzles, your oil is ready for frying. 
Slowly leave puri in oil and start pressing the surface of the puri as it goes on puffing. 
Do not cover the puris after frying. You should keep them open, or place them in a preheated oven to keep warm.




 

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