Channa Bhatura

Ingredients	Quantity
For channa:
Kabuli channa soaked over night	1 cup
Tomato	1 large
Onion	1 large
Chopped coriander	1 ½ tbsp
Ginger grated	1 tsp
Garlic crushed	1 tsp
Lemon juice extract	1
Oil	2 tbsp
Ghee	1 tbsp
Tea leaves (tied into a pouch in a small piece of  clean muslin cloth	1 tsp
Green chillies split	4
Bay leaves	2
Sugar	1 tsp
Cumin seeds	1 tsp
Dry masala:
Red chilli powder	1 tsp
Cinnamon powder – turmeric powder	½ tsp
Garam masala – pepper powder	¼ tsp
Salt	to taste
For bhatura:
Plain flour (maida)	2 cups
Curds	2 tbsp
Butter or oil	2 tbsp
Soda bicarb	½ tsp
Salt	to taste
Milk to knead dough
Oil for deep fry

Sieve together flour, salt and soda. Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.

Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.

Method for Channa:

Put the soaked, washed channa in a cooked with enough water, tea pouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tablespoon channa for grinding. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and ½ tablespoon coriander. Keep aside. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add channa-paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently.