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Channa Batura

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  Posted on Sun 16 Apr 2006 (4245 reads)

For Channa:

Kabuli channa(chick-peas) 1-1/2 cups
Oil 4 tbsp
Coriander seeds 1 1/2 tbsp
Chilli powder 1 1/2 tsp
Salt 1- 1 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1/4 tsp
Onions 3
Tomatoes 2
Garlic(small) 10 flakes
Ginger 1 cm

For Batura:

Maida 3 cups
Thick curds 1-1/4 cups

Directions for Channa:

  • Mix kabuli channa, six cups of water and 1/4 tsp cooking soda together. Cover and keep overnight. Next day drain off water ,wash well and add three cups of water, salt and pressure cook for eight minutes(do not overcook).
  • when cold, drain off the water and keep aside.
  • Chop onion and tomatoes. Grind together two Onions, tomatoes, garlic, ginger, corianderseeds, cuminseeds, chillipowder, turmeric powder and one tablespoon cooked channa into a fine paste.
  • Heat oil in a thick pan . When hot add half tsp of cumin seeds and half tsp of sugar(optional) to it. When the cumin seeds splutter add the remaining chopped onion, fry till the onion becomes golden in color.
  • Add the ground masala, fry on a medium flame till the raw smell of the masala disappears. Add a little bit of the channa water from time to time till the oil starts floating on top of the masala.
  • Stir in the channa and remaining water and simmer for a couple of minutes.
  • Sprinkle garam masala powder and serve piping hot.
  • Garnish with slit green chillies,coriander leaves and sliced onions.
  • Goes well with baturas.

    Directions for Batura:

  • Mix maida with curds into a stiff and smooth dough( the dough will become watery if too soft ). Do not add water or salt to it. Keep covered for two to three hours.
  • Heat oil in a deep kadai. Make 25 balls of the dough and roll out into thick puris(size should be slightly larger and thicker then normal puris).
  • When the oil becomes hot, slide in a batura and fry on both sides, till puffed up and light gold in color.
  • Serve baturas hot or they will become leathery when cold.

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