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Name: Channa Bhatura
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Cumin seeds; 1 ts Tea leaves; (tied into a; 2 Bay Leaves; 1 1/2 tb Chopped coriander; 1 ts Garlic crushed; 1 ts Ginger grated; 1 Lemon; (juice extracted); ; in a small piece of; 4 Green chillies slit; 1 ts Sugar; 2 lg Onions; 1 lg Tomato; 1 c Kabuli channa soaked; ; clean muslin cloth); 2 tb Oil; 1 tablespoon ghee

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INGREDIENTS

1 ts Cumin seeds
1 ts Tea leaves; (tied into a
2 Bay Leaves
1 1/2 tb Chopped coriander
1 ts Garlic crushed
1 ts Ginger grated
1 Lemon; (juice extracted)
; in a small piece of
4 Green chillies slit
1 ts Sugar
2 lg Onions
1 lg Tomato
1 c Kabuli channa soaked
; clean muslin cloth)
2 tb Oil; 1 tablespoon ghee

Servings

INSTRUCTIONS

MMMMM------------------------DRY MASALAS----------------------------- 1 ts Red chilli powder 1/2 ts Cinnamon - clove powder; -turmeric powder 1/4 ts Garam masala; pepper powder Salt to tasteMMMMM------------------------FOR BHATURA----------------------------- 2 c Plain flour; (maida) 2 tb Curds 2 tb Butter or oil 1/2 ts Soda bicarb Salt to taste Milk to knead dough Oil to deep fry Sieve together flour, salt and soda. Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. 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. Method for Channa Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tablespoon channa for grinding. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tablespoon coriander. Keep aside. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add channa-paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently. Making time :- 30 mins (excluding pressure cooking) Serves 5.

NOTES

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Channa Bhatura

1 ts Cumin seeds
1 ts Tea leaves; (tied into a
2 Bay Leaves
1 1/2 tb Chopped coriander
1 ts Garlic crushed
1 ts Ginger grated
1 Lemon; (juice extracted)
 ; in a small piece of
4 Green chillies slit
1 ts Sugar
2 lg Onions
1 lg Tomato
1 c Kabuli channa soaked
 ; clean muslin cloth)
2 tb Oil; 1 tablespoon ghee

MMMMM------------------------DRY MASALAS-----------------------------      1 ts Red chilli powder    1/2 ts Cinnamon - clove powder;           -turmeric powder    1/4 ts Garam masala; pepper powder           Salt to tasteMMMMM------------------------FOR BHATURA-----------------------------      2 c  Plain flour; (maida)      2 tb Curds      2 tb Butter or oil    1/2 ts Soda bicarb           Salt to taste           Milk to knead dough           Oil to deep fry   Sieve together flour, salt and soda.    Add and mix in curds and oil.    Add enough milk to knead into a soft pliable dough.    Cover with a wet cloth.    Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet  again.    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.    Method for Channa    Put the soaked, washed channa in a cooked with enough water, teapouch  and bay leaves.    Pressure cook till done. (approx. 6-7 whistles).    Cool about 5 tablespoon channa for grinding.    In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2  tablespoon coriander. Keep aside.    Chop remaining tomatoes and onions fine. Heat oil in a large skillet.    Add cumin seeds to splutter.    Add ginger-garlic and fry for a minute.    Add chopped tomatoes, onion and fry till tender.    Add channa-paste, fry further 3-4 minutes.    Add all dry masala except cinnamon-clove powder.    Stir and fry till oil separates. Add drained channa and 2 cup water  which was drained from channa.    Stir and bring to boil.    Simmer for 7-8 minutes till gravy thickens.    Take in serving dish.    Heat ghee in a small sauce pan.    Add the chillies and cinnamon-clove powder.    Add chopped coriander and pour hot over the channa.    Squeeze lemon over channa.    Stir in seasoning gently.    Making time :- 30 mins (excluding pressure cooking)    Serves 5.

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Nutrition

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Serving Size: 1 Serving (507g)
Recipe Makes: 1 servings

Calories: 236
Calories from Fat: 16 (7%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 26.8mg		1 %
Potassium 956.5mg		25 %
Total Carbohydrate 54.9g		16 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 45.4g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 236

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