Channa Bhatura Recipe

1. FOR CHANNA
   
   
2. 1 cup Kabuli channa soaked overnight
   
   
3. 1 lrg Tomato
   
   
4. 2 lrg Onions
   
   
5. 1 1/2 tbl Chopped coriander
   
   
6. 1 tsp Ginger grated
   
   
7. 1 tsp Garlic crushed
   
   
8. 1 x Lemon, (juice extracted)
   
   
9. 2 tbl Oil, 1 tablespoon ghee
   
   
10. 1 tsp Tea leaves, (tied into a pouch in a small piece of clean muslin cloth)
    
    
11. 4 x Green chillies slit
    
    
12. 2 x Bay leaves
    
    
13. 1 tsp Sugar
    
    
14. 1 tsp Cumin seeds
    
    
15. DRY MASALAS
    
    
16. 1 tsp Red chilli powder
    
    
17. 1/2 tsp Cinnamon - clove powder, turmeric powder
    
    
18. 1/4 tsp Garam masala, pepper powder
    
    
19. Salt to taste
    
    
20. FOR BHATURA
    
    
21. 2 cup Plain flour, (maida)
    
    
22. 2 tbl Curds
    
    
23. 2 tbl Butter or oil
    
    
24. 1/2 tsp Soda bicarb
    
    
25. Salt to taste
    
    
26. Milk to knead dough
    
    
27. Oil to deep fry
    
    
28. Method :
    
    
29. * Sieve together flour, salt and soda.
    
    
30. * Add and mix in curds and oil.
    
    
31. * Add enough milk to knead into a soft pliable dough.
    
    
32. * Cover with a wet cloth.
    
    
33. * Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
    
    
34. * 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 and lemon.
    
    
35. * Method for Channa
    
    
36. * Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
    
    
37. * Pressure cook till done. (approx. 6-7 whistles).
    
    
38. * Cool about 5 tablespoon channa for grinding.
    
    
39. * In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tablespoon coriander. Keep aside.
    
    
40. * Chop remaining tomatoes and onions fine. Heat oil in a large skillet.
    
    
41. * Add cumin seeds to splutter.
    
    
42. * Add ginger-garlic and fry for a minute.
    
    
43. * Add chopped tomatoes, onion and fry till tender.
    
    
44. * Add channa-paste, fry further 3-4 minutes.
    
    
45. * Add all dry masala except cinnamon-clove powder.
    
    
46. * Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
    
    
47. * Stir and bring to boil.
    
    
48. * Simmer for 7-8 minutes till gravy thickens.
    
    
49. * Take in serving dish.
    
    
50. * Heat ghee in a small sauce pan.
    
    
51. * Add the chillies and cinnamon-clove powder.
    
    
52. * Add chopped coriander and pour hot over the channa.
    
    
53. * Squeeze lemon over channa.
    
    
54. * Stir in seasoning gently.
    
    
55. * Making time :- 30 mins (excluding pressure cooking)
    
    
56. * Serves 5.
    
    

Nutrition Facts

Serving Size 221.5g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 522 Calories from Fat 179

% Daily Value*

Total Fat 19.9g 31%

Saturated Fat 4.3g 22%

Trans Fat 0.0g

Cholesterol 13mg 4%

Sodium 75mg 3%

Total Carbohydrates 72.2g 24%

Dietary Fiber 9.8g 39%

Sugars 9.2g

Protein 15.0g

Vitamin A 10% • Vitamin C 17% Calcium 9% • Iron 30%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol Very low in sodium