Chatpatta Punjabi Channa-bhatura

Name: Chatpatta Punjabi Channa-bhatura
Cuisine: Indian
Ingredients: For For Chole/chickpeas Curry; 1 cup Chickpeas/Kabuli Chana, Soaked Overnight; 2 Tbsp Garlic Cloves, Sliced; 2 tsp Dry Amla; 1 tbsp Ginger, Julienned + More For Garnishing; 4-5 Green Chillies Sliced; 2-3 Red Onion, Chopped Medium; 1 tsp Dried Mango Powder; To Taste Salt; 1 Tsp Pomegranate Seeds powder; 3/4 Cup Tomato Puree; 1/4 Tsp Turmeric Powder; 1 tbsp Coriander Powder; 2 tbsp Chana Masala – (I Have Used Mdh Chana Masala); 1 tsp Kitchen king masala; 2 Tbsp Oil; 1 Tsp Cumin Seeds; For Whole Spices; 1 Bay Leaf/tej Patta; 1 Stick Cinnamon; 2-3 Cloves; 2 Black Cardamom Pods; 1/2 Tsp Cumin Seeds (Jeera); 10-12 cubes Fried Potatoes; For Bhature:; 1 1/2 Cup All-Purpose Flour/maida); 1/2 Cup Semolina/suji; 1 1/2 Tsp Baking Soda; To Taste Salt; 2-3 Tbsp Oil

Sadhana Mohindra @cook_12095969

#goldenapron
#week2
#post2
#Date11th March

Sadhana Mohindra @cook_12095969

#goldenapron
#week2
#post2
#Date11th March

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Ingredients

ForFor Chole/chickpeas Curry
1 cupChickpeas/Kabuli Chana, Soaked Overnight
2 TbspGarlic Cloves, Sliced
2 tspDry Amla
1 tbspGinger, Julienned + More For Garnishing
4-5Green Chillies Sliced
2-3Red Onion, Chopped Medium
1 tspDried Mango Powder
To TasteSalt
1 TspPomegranate Seeds powder
3/4 CupTomato Puree
1/4 TspTurmeric Powder
1 tbspCoriander Powder
2 tbspChana Masala – (I Have Used Mdh Chana Masala)
1 tspKitchen king masala
2 TbspOil
1 TspCumin Seeds
ForWhole Spices
1Bay Leaf/tej Patta
1 StickCinnamon
2-3Cloves
2Black Cardamom Pods
1/2 TspCumin Seeds (Jeera)
10-12 cubesFried Potatoes
ForBhature:
1 1/2 CupAll-Purpose Flour/maida)
1/2 CupSemolina/suji
1 1/2 TspBaking Soda
To TasteSalt
2-3 TbspOil
1/2 CupNatural Yoghurt
SomeOil For Deep-Frying

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Steps

1

For the Channas:Clean wash and soak kabuli chana overnight.
2

In the morning,Pressure cook the Kabuli chana with dried amlas,water, salt, garlic cloves and whole spices for 15 minutes on high heat.
3

Finely chop onions,ginger,green chillies,coriander leaves.Collect spices.
4

In the meantime heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
When the seeds crackle, add ginger and sauté for a minute.Add onions and sauté till the onion is golden brown.
5

Add amchur and anardana and cook for 2 minutes.
Add coriander powder, chana masala, kitch king masala and green chilies.
Mix well and cook for 5-6 minutes.
6

Add tomatoes purée,mix and roast well.
7

Let the pressure come off. Discard the spices and dried Amla and keep aside. Chop ginger in long strips.
8

Cut potatoes in cubes and deep fry them.
9

Add roasted masala to the boiled chickpeas and mix well. Add some water if needed.
10

Cook covered over low heat for 7-8 minutes. Add fried potatoes cubes.Turn off the heat and set aside.
11

For The Bhature:Seive the flour,semolina.
Combine the flour, semolina, oil, salt, and baking soda and mix well.
12

Add yogurt and mix well.
Knead into a firm dough without using water.
13

Apply little oil and cover it with a muslin cloth.
Leave it for 2-3 hours.
14

After keeping for 3 hours covered,the dough will be fermented and double in size.
15

Divide it into equal portions.
Roll out into an oval shape.
16

Heat oil in a pan.
Deep fry till the bhaturas puff up and both sides are slightly golden brown in colour. Pressing the center lightly with a large frying spoon would help bhatura to puff up.
17

Garnish chole with ginger slices, coriander, and onions.
Serve bhature hot with the prepared chole, onions, pickle and lemon wedges.