Introduction: Chana Bhatura Without Yeast/baking Powder/baking Soda

Chana Bhatura is a very famous and tempting dish from northern India. It is a combination of chana masala (chickpea curry) and bhatura (a fried bread made from all purpose flour). Bhatura is made using yeast however I prefer making it without yeast by using yogurt and it turns out delicious. After making dough I just place the dough in a container and let it rest for about an hour and half in a warm place before using it to make bhatura. For good brown colour, I have used amla powder in chana masala.


For Bhatura:

Maida (All purpose flour) – 2-1/2 cups

Whole Wheat Flour – ½ Cup

Sooji (Semolina) - ¼ cup

Sugar – ¼ teaspoon

Yogurt – 1/4 cup

Salt - to taste

Oil – 2 teaspoon (for dough)

Oil – to deep fry

For Chana Masala :

White Chick Peas – 1 cup (washed and soaked in the water overnight)

Amla Powder – ½ teaspoon

Oil – 2 to 3 tbsp

Cumin Seeds – ½ teaspoon

1 Onion (Finely chopped)

Ginger – 1 ½ tsp finely chopped)

Garlic – 2 cloves (finely chopped)­­

Chhole Masala – 2 teaspoon

Red Chili Powder – to taste

Whole Dried Red Chillies – 2

Tomato Mashed – ¼ cup

Salt – to taste

Lemon Juice – 2 teaspoon

Step 1: Make a Smooth Dough for Bhatura

Take all purpose flour in a mixing bowl and add semolina, whole wheat flour, salt, oil, yogurt and sugar. Combine well. Add little water and knead it into a smooth dough. Cover it with a wet muslin cloth and rest the dough for 1-2 hours.

Step 2: Pressure Cook the White Chickpeas

Pressure cook the white chick peas with the amla powder in enough water for 4-5 whistles until they are soft.

Step 3: Making Tadka

Heat the oil in a pan, add the cumin seeds and whole dried red chillies. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown. Add mashed tomatoes, salt, red chili powder, chhole masala and cook it for 2 to 3 minutes. Now add the chickpeas and let it simmer for 10 to 15 minutes. Npw squeeze few drops of lemon juice. Chana Masala is ready. Switch off the flame.

Step 4: Deep Fry the Bhaturas

Divide the dough into equal parts and roll out into big size poori. Heat oil in a thick bottomed wok and deep fry it till the bhaturas puff up and both sides are golden brown.

Step 5: Serving

Serve hot bhaturas and chana masala with sliced onions and mint and coriander chutney. You can also add pickle and green chillies to accompany it.

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