I guess most of us would agree that this one of the north indian combos that is relished all over.I used to think that these dishes are meant to be eaten in Hotels. But that is definitely not true. You just have to have the interest and little bit of patience to prepare certain dishes.After reading
I guess most of us would agree that this one of the North Indian combos that is relished all over TamilNadu .I used to think that these dishes are meant to be eaten in Hotels. But that is definitely not true. You just have to have the interest and little bit of patience to prepare certain dishes.After reading recipes from few blogs and going through youtube tutorials I decided to prepare this for a weekend dinner.The following measurements yields around 10-14 big pooris and around 3 cups of Channa Masala. Adjust measurements according to your needs.
Ingredients for Bhatura :
- Maida (All Purpose Flour) – 2cups
- Sooji – 1/4 cup
- Baking Soda – 1/4 tbsp
- Butter Milk or Curd – 1 small cup
- Milk – 2 cups
- Salt – 1/2 tbsp
- Oil – 1/2 tbsp
Preparation of Bhatura/Poori :
Sieve together Maida,Sooji,Salt,Baking Soda.
Sooji helps in increasing the puffiness of the Poori.Do not add too much of baking soda to the flour.
Add butter milk to the flour.Knead the dough carefully by adding milk.
Since Maida is too sticky milk should be added slowly.Finally add oil to the dough. Let the dough rest for about 2-3 hrs.
The texture of the dough should be like this (refer picture below)
Take a small portion of dough and roll it round as we normally do for Poori and Chappathi
In order to get a fluffy Bhatura ensure the thickness after rolling the dough should be same on all the sides
Heat cooking oil in a kadai.Fry until bhatura turns into golden brown colour.
Ingredients for Channa Masala :
- Kabuli Channa – 200g
- Tomato – 3
- Onions – 2
- Ginger/garlic paste – 1tbsp
- Bay leaves – 2
- Cardamom – 3
- Cloves – 3
- Cinnamon – 1 stick
- Turmeric – 1/4 tbsp
- Hing – 1/4 tbsp
- Mustard Seeds,Cumin seeds – 1/2 tsp each
- Chilli Powder,Corriander Powder,Garam Masala – 1tbsp each
- Dry Mango Powder – 1tbsp
- Pomegranate powder – 1/2 tbsp
- Salt to taste.
Preparation of Channa Masala :
Soak the channa overnight.
Pressure cook the channa along with salt.(approx. 4 whistles)
Heat oil in a pan, add Mustard Seeds,Cumin Seeds,Bay leaf,Cardamom,Cloves,Cinnamon sticks.
Let them splutter and now add the finely chopped onions and saute until they turn golden brown in colour.
Now add the ginger garlic paste and saute for about 2-3 minutes.
Add all the dry powders to the pan.Saute until the raw smell goes away.
The reason for adding mango powder and pomegranate powder is they give a little tangy taste and flavor to the dish.
Now add finely chopped tomatoes to this mixture. Let them get cooked completely.
Finally add the boiled channa to the masala and cook for about 10-15 minutes.
Once the channa is blended with the masala gravy, add coriander leaves and serve it with Hot Bhaturas.