channa batura

INGREDIENTS

  1. kabuli channa-1/4 kg
  2. tomato puree-1 cup(need 5 to 6 tomatoes)(blend in a mixy)
  3. onion chopped-1or 2
  4. oil-3 tblsp
  5. jeera- 1 tsp
  6. garam masala powder-1 tsp
  7. red chili powder-1 or 2 tsp
  8. turmeric powder -1/2 tsp
  9. salt-to taste
  10. sugar-1/2 tsp
  11. cooking soda- a pinch
  12. fresh cream or pure ghee-to taste

paste

  1. onion-1 or 2
  2. pudina leaves -1 bunch(small)
  3. fresh corriander leaves- 1 bunch(small)
  4. anardhana (roasted and powdered)- 1tblsp
  5. tea decoction-1 tblsp
  6. ginger garlic paste-2 tsp
  7. green chillies-5 to 6

METHOD

  1. grind all the above paste ingredients together in a mixy to a fine paste,adding little water

METHOD FOR COOKING CHANNA

  1. soak channa over night or for few hours in 2 cups of water
  2. pressure cook channa in 2 cups of water ,adding 1 tsp salt and a pinch of soda
  3. in akadai or pan, heat oil ,add jeera,chopped onions,fry for a while
  4. add tomato puree,ground paste,dry masala powder,sugar,keep on stirring.
  5. add cooked chaana along with water cook till thick for 10 minutes.
  6. finally add fresh cream or ghee
  7. sprinkle fresh chopped corriander leaves
  8. add raw onion chopped
  9. serve with batura.

METHOD FOR BATURA

INGREDIENTS

  1. maida-2 cups
  2. salt-1 tsp
  3. sugar-1 tsp
  4. curd yeast-3 tblsp
  5. warm milk or water

CURD YEAST MAKING

INGREDIENTS

  1. maida-2 tblsp
  2. curds-2 tblsp
  3. water-4 tblsp
  4. cooking soda-1/4 tsp
  5. sugar-1 tsp

METHOD

  1. mix water and curds and warm it,take out add sugar,maida,keep it aside for 8 hrs.

METHOD FOR MAKING BATURA

  1. in a mixing bowl take maida,add salt,sugar,curd yeast,oil mix well,gradually adding warm milk or water and knead to a soft dough.
  2. need well for 10 miutes.,and cover with a wet cloth and keep aside for 4 to 5 hours
  3. roll into chappathi and fry in hot oil like puris
  4. serve with channa.
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