Chana Bhatura Recipe

Cooking Directions

• STEP 1.To make the chana (chickpea) curry, soak the chickpeas overnight and cook them until tender.
• STEP 2.In a separate pan, heat oil and add cumin seeds, onions, ginger, and garlic. Saute until the onions turn golden brown.
• STEP 3.Add tomatoes, turmeric, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft and the spices are well combined.
• STEP 4.Add the cooked chickpeas, salt, and water. Simmer for 10-15 minutes until the curry thickens and the flavors meld together.
• STEP 5.To make the bhatura, mix all-purpose flour, yogurt, salt, sugar, and baking powder in a bowl. Knead into a soft dough and let it rest for 1-2 hours.
• STEP 6.Divide the dough into small balls and roll them into flat discs. Deep-fry the discs in hot oil until they puff up and turn golden brown.
• STEP 7.Serve the chana curry hot with the bhatura bread. Garnish with chopped coriander leaves and serve with pickles or yogurt on the side.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• You can add a pinch of baking soda while cooking the chickpeas to make them softer.
• For a spicier curry, add green chilies or chili powder according to your taste.
• Make sure the oil is hot enough before frying the bhatura to ensure they puff up properly.
• You can add a teaspoon of ghee or oil to the dough for a softer texture.

Storage and Serving

• Chana Bhatura is best served hot and fresh.
• Leftover chana curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Bhatura bread is best consumed immediately after frying for the best texture and taste.