Chana Masala with Batura








INGREDIENTS FOR CHANA MASALA:

1 cup soaked and boiled kabuli chana / white chickpeas
3 tsp oil
1 bay leaf
1 chopped onion
1/2 tsp turmeric/ haldi pdr
1 tsp chana masala or garam masala pdr
2 tsp kasuri methi
Salt to taste
Chopped coriander leaves for garnishing

FOR THE MASALA PASTE:
1 chopped onion
4 garlic cloves
1/2 inch ginger piece
2 small tomatoes chopped
1.5 tsp red chilli pdr
2 tsp oil
Heat oil,fry onions,garlic,ginger for 5 mins. Add chopped tomato ,fry till it becomes mushy.Add chilli powder and fry for 2-3 mins.Let it cool. Blend it and make a smooth paste.

PROCEDURE:

  • Heat oil, put bay leaf and fry for a second, followed by chopped onions. Saute onions till it turns light brown.
  • Add ground masala paste and fry for 2 mins.Add turmeric powder,chana masala pdr and fry .
  • Now drop in the boiled chana ,with 1/2 cup water, salt to taste and give a nice stir so that it is combined with the masala .
  • Add water to adjust the consistency according to your taste
  • Add kasuri methi and let it boil for 5- 10 mins
  • Turn off the flame and garnish with chopped coriander leaves
  • Serve hot with Batura or  poori ,chapati, naan .
INGREDIENTS FOR BATURA:
1 cup maida
2 tblsp fine rava / sooji / semolina
1/2 tsp salt
2 tsp oil
1/2 cup curds
1/4 tsp cooking soda or 1/2 tsp ENO fruit salt
Water if needed to knead the dough
Oil for frying

PROCEDURE:
  • In a large bowl take flour, salt and cooking soda, give a nice mix
  • Add curds and oil, combine well .
  • Add water if required to make a soft dough
  • Cover the dough and keep aside for 30 mins or one hour.
  • If you are using ENO then no need to rest the dough
  • Devide the dough into portions and make big balls
  • Roll them into little thick baturas
  • Heat oil in a deep and wide kadai, when the oil is hot enough  drop a small piece of dough in the oil
  • The dough has to rise well, this is the right temperature for frying.
  • Gently slide in the batura from the sides of kadai.
  • Press down it gently with a spatula to help it puff up completely.
  • Flip it once it is cooked, fry both the sides until crisp and golden brown
  • Remove it on a tissue paper, serve immediately hot baturas with chana masala .



Comments

Popular posts from this blog

Cheppi and Sweet Surnali / Buttermilk Dosa

Tuppa Dosa with Chutney

Padengi Bajil /Sprouted green gram with poha upkari