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Chana Bhatura Recipe

A classic Punjabi recipe served in many gatherings and functions. Chana Bhatura is a popular fingerlicking street food widely eaten in roadside motels called Dhabas in North Indian states. Also known as Chole Bhatura, it is essentially tasty and juicy chickpea curry served with Bhatura, a thick puri infused with ajwain seeds for fantastic aroma and flavour. Due to its protein and energy content, chana bhatura is considered as fuel for working folks. It is filling and satisfying with deliciously cooked chickpea accompanied by addictive bhaturas. Needs a bit of preparation soaking raw chickpea overnight if you want to achieve authentic taste. But, you can use tinned chickpea for a quicker cooking of this well admired vegan and vegetarian chana bhatura.

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For Channa:
1 cup kabuli chana soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. Ghee
1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp Sugar
1 tsp cumin seeds

Dry masalas:
1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder
turmeric powder
1/4 tsp. each garam masala
Pepper powder
Pinch of salt to taste

For Bhatura:
2 cups plain flour (maida) 2 tbsp. Curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
Pinch of 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 a 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.

Put the soaked and washed channa in a cooker pan with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixer, blend together 1/2 tomato, 1 onion, cooked chana and 1/2 tbsp. 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 a serving dish.
Heat ghee in a small saucepan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.

Use canned chickpea for a quick recipe.

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