Kabuli Channa Bhatura (Spicy Chickpeas and Bread)
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Posted by:irt
This recipe requires some coordination. It includes three components that must be prepared separately and brought together at the end – the channa, the sauce, and the bhatura. Recipe calls for Indian style whistling pressure cooker that emits a puff of steam and a 5 second whistle every few minutes. You may use whatever type of pressure cooker you have – note the conversion time of whistles to minutes is approximate.
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Ingredients
For Bhatura
2 cups plain flour (maida)
Salt to taste
1/2 tsp. bicarbonate of soda
2 tbsp. plain yogurt (curds)
2 tbsp. vegetable oil
Milk for kneading dough
Vegetable oil for frying
For Channa
1 cup channa dal, soaked overnight (substitute yellow split peas or chick peas)
1 tea bag (or tsp. tied in muslin cloth)
2 bay leaves
1 large tomato
2 large onions
1 1/2 tbsp. chopped cilantro (coriander)
2 tbsp. oil
1 tsp. cumin seeds
1 tsp. minced ginger
1 tsp. minced garlic
For sauce
1 tbsp. ghee
4 green chilies, slit
1/2 tsp. cinnamon
1/2 tsp. ground clove
Juice of 1 lemon
For masalas (spice mixes)
1 tsp. red chili powder
1/2 tsp. turmeric
1/4 tsp. garam masala
1/4 tsp. ground black pepper
Salt to taste
Directions
- Prepare the dough by mixing together the flour, salt, and bicarbonate of soda. Add the yogurt and oil and continue mixing. Dough should be smooth and soft. Add small amounts of milk as required to achieve desired consistency. Cover dough with a damp cloth and set aside for 4-6 hours.
- Combine the channa with teabag and bay leaves and add water to cover. Place in pressure cooker and cook for 6 whistles (about 20 minutes).
- Remove 5 tablespoons and set aside to cool. Drain remaining channa, preserving the liquid, and set aside.
- Combine 1/2 tomato, 1 onion, 5 tablespoons channa, and 1/2 tablespoon cilantro and blend in a food processor or blender to make a channa paste.
- Dice remaining onions and tomatoes.
- Heat vegetable oil in a large skillet over medium high heat. Add cumin seeds and gently stir until they begin to pop. Add the ginger and garlic and stir, frying for 1 minute.
- Add the diced onion and tomato and continue frying until onions are tender, about 5-8 minutes.
- Add the channa paste and continue frying for a few minutes.
- Add in the dry masalas with the exception of the cinnamon and clove.
- Fry for a few minutes more then add channa plus two cups of set aside liquid.
- Stir and heat to boil. Lower heat and simmer for 8 minutes until mixture thickens.
- Remove and set aside in a serving dish.
- When dough is ready, knead briefly then separate into eight parts and roll each into a ball.
- Roll each dough ball into a thin circle, nor more than 1/4 inch thick and about 6 inches in diameter.
- Heat oil in a small skillet over medium high heat. Place one dough circle in oil and submerge. Fry until dough balloons. Turn over gently once and continue frying until golden brown. Remove from oil and set aside on paper towel to drain excess oil. The bhatura should be spongy on the inside, thin, and lightly browned on the outside.
- Prepare the sauce by heating 1 tablespoon ghee in a small sauce pan. Add the chilies, cinnamon, clove, and cilantro and cook until heated.
- To serve, pour the pour the sauce mix over the channa, sprinkle lemon juice over the entire dish and serve with bhatura.
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