Watch my video for channa masala recipe...
Restaurant style Channa Bhatura??? To see a secret ingredient in this gravy recipe watch my video...
1 Cup Chickpeas
1 Tbsp Ginger Garlic Paste
1 Tbsp Cumin
1 Tbsp Coriander powder
1/2 +1/2 Tsp Turmeric powder
2 Tbsp Chilly Powder
1/2 Tsp Kasoori Methi
2 Tbsp Ghee
1/2 Tsp Hing(Asafoetida)
2 Tbsp Oil
Salt as per tasted
- Wash the chickpeas thoroughly fill a bowl with water add the chickpeas cover and allow to soak over night. this step speeds up the cooking process
- Once the chicken peas are done soaking it should have doubled in size drain excess water add the peas to a pressure cooker add 2 cups water and 1/2 tsp turmeric powder and asafoetida place the lid and whistle and pressure cook for 3 to 4 whistles or until the peas a tender and cooked.
- In a pressure cooker add tomatoes and onion with 1 cup water and pressure cook for 3 whistles once the onion and tomato is cooked thoroughly add to a mixer jar and blend to a smooth puree reserve.
- Heat a handi or wok on medium flame add ghee and oil once the oil is hot add cumin allow to splutter a bit add ginger and garlic paste and fry.
- Add the dry ingredients chilly powder, coriander powder, garam masala and turmeric powder fry a bit once the spices foam up add the prepared tomato puree and fry cover and allow the oil to surface.
- Add the cooked chickpeas to the masala add water if needed and add salt stir cover.
- Once the oil surfaces and the masala is cooked add 1/2 tsp of sweet condensed milk stir and cover for a minute.
- Add freshly chopped mint and coriander and serve with lime wedges.
All the prep work can be done one day a head of time as this recipe is time consuming if your done with prep work you can finish the bhatura in no time and serve for birthday or anniversary parties its such an affordable and easy meal every body will appreciate your efforts...
Watch my video for bhatura recipe...
Prepare the bhatura dough one day a head of time and store in fridge this way the dough gets enough time to rest and your work is cut short follow the steps as given. this is not your regular poori recipe the ingredients given here is only for bhatura and can serve upto 5 people.
4 Cups Maida/all purpose flour
4 Tbsp Yogurt
1 Tbsp Fine Semolina
1 Tbsp Salt
4 Tbsp Oil + Oil for Frying
- Sift the maida atleast 4 to 5 times this way the flour is nice and lite. Add the flour to a mixing bowl.
- Add the semolina and salt to the flour and mix well.
- Add the yogurt and 2 tbsp oil mix well now use your hand and sprinkle little water at a time and start kneading the dough to a semi tight consistency add 2 tbsp of oil and start to knead the dough for atleast 10 to 15 minutes this way the dough will form gluten and will puff up while frying.
- Cover the dough and allow to rest on counter top for an hour if your preparing this next day store it in a airtight container and refrigerate.
- Take fairly large size dough balls dust in flour and roll into large roti using any lid or cutter cut into equal size poori.
- Heat oil in a wok on medium flame once the oil smokes a bit gently slide the prepared poori in the oil and start frying it should puff up and wont soak much oil once its fried for a minute on one side flip and fry on the other side for a minute drain the excess oil and serve hot...enjoy..:)
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