Channa Batura, A tasty dish from punjab (North India) is a favorite dish for most of the Indians all over the world. The great combination of Channa (Chickpea masala) and Batura (poori) makes it an excellent eating experience.
- All Purpose Four (maida) 2 cups
- Plain Yogurt 2 1/2 tbsp
- Salt to taste
- A pinch of baking soda
- Sugar 1 tsp
- Oil for deep frying
Make dough with the above ingredients (Can add water to make the dough). Allow it to ferment for few hrs. In winter, you may have to make the dough with lukewarm water. Shape into round bolls and roll it. Deep fry in oil.
For Channa Masala
- 2 cups chickpeas
- 2 onions
- 2 tomatoes
- 1 tbsp minced ginger and garlic
- 1 tsp chilly powder
- a pinch of black salt
- 1/2 tsp dry mango powder
- 5 tbsp oil
- 1 tsp cumin seeds
To roast and powder:
- 1 tbsp coriander powder
- 1 tbsp pomegranate seeds
- 1/2 cinnamon stick
- 1 clove
- 2 peppercorns
- 2 cardamoms
- 1 tsp cumin seeds
- Wash the chickpeas thoroughly and soak it overnight in a big casserole of water.
- Remove and pressure cook in enough water(maybe double the quantity of chickpeas) and some salt until 3 whistles. Strain and keep aside.
- Take 3 tbsp of the cooked chick peas and mash them to make a rough paste.
- Chop the onions and the tomatoes very finely.
- Grate the ginger and garlic.
- Dry roast the whole spices and powder them.
- Heat oil in a vessel, splutter the cumin seeds and add the onions, fry until slightly brown.
- Reduce the flame to medium and add the grated ginger and garlic and fry until the raw smell disappears. Add the chilly powder,mango powder and the salts followed by the roasted powdered masalas and stir-fry. Add the chopped tomatoes and fry until well mashed.
- Add the chickpeas and the pasted chickpeas mixture; Add some water and correct the salt if necessary.
- Cook closed for another 15 minutes. You may like to garnish with some julienned ginger or with some coriander leaves/shallots/some fresh tomatoes or maybe a green chilly! Enjoy!