Chana Masala Preparation
Step 1
Ingredients
- White Chickpeas/kabuli chana (soaked overnight) – 3 cups
- Salt – 1 tsp
- Baking soda – ¼ tsp
- Tea bag – 2 nos
- Water – 4 cups
Preparation
Cook all the above ingredients in a pressure cooker till 1 whistle. Turn off the flame and leave it for releasing the pressure completely. Here tea bags are used to get the perfect black colour for the chana. You can use dried amla (Indian gooseberry) also to get the colour instead of tea bags. If you don’t have tea bags, tie 2 tsp of tea powder in a small cloth and use it.
Step 2
Ingredients
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Black cumin/Shah jeera/shahi jeera/sa jeera – ½ tsp
- Cumin seeds – ½ tsp
- Onion – 2 nos (finely chopped)
- Ginger paste – 1 tsp
- Green chilli – 2 nos (slit)
- Tomato – 2 nos (grind it to paste)
- Julienned Ginger – 1 tsp
- Salt – as needed
- Coriander leaves – handful (finely chopped)
- Red chilli powder – 3 tsp (or as per your taste)
- Turmeric powder – ½ tsp
- Anar dana powder (dried pomegranate seeds powder) – 1 tsp
- Amchur (dried mango powder) – ½ tsp
- Kasuri methi (dried fenugreek leaves) – ½ tsp
- Garam masala powder – 1 tsp
- Coriander powder – 1 tsp
- Asafoetida – ¼ tsp
- Black pepper powder – ½ tsp
Preparation
In a heated pan, add oil. Once the oil is hot, add mustard seeds, shah jeera and cumin seeds and wait till it splutters. Then add onion, ginger paste, green chilli and saute till it turns golden colour. Now add chopped ginger and saute for few seconds. Then add red chilli powder, turmeric powder, anar dana powder, amchur, kasuri methi, garam masala powder, coriander powder and saute till fragrant. Do not over fry and burn the spices. Immediately add the ground tomato and mix well. Saute till oil starts separating from it. Here add the cooked chana (step 1) along the water to adjust the thickness of the gravy you required. Add asafetida, black pepper powder, coriander leaves, salt as needed and mix well. Cover and cook for few minutes. Bring it to boil so that everthing combines well and gravy is thickened. Finally add some coriander leaves and mix well. Chana masala is ready to serve.
For Chilly Garlic Bhature
Step 1
Ingredients
- All purpose flour (maida) – 4 cups
- Salt – as needed
- Sugar – 1 tsp
- Baking powder – ½ tsp
- Baking soda – ¼ tsp
- Garlic powder – ½ tsp
- Yogurt – ½ cup
- Oil – 1 tbsp
- Dried red chilli – 1 tbsp (crushed)
- Luke warm water – as needed to make a dough
Preparation
Mix well maida, salt, sugar, baking powder, baking soda, garlic powder and sieve it into a mixing bowl. Then add crushed dried red chilli, yogurt and mix well. Then by sprinkling water mix the flour to a smooth dough. Now knead the dough for 5 minutes by adding oil. This makes the dough more soft and smooth. Cover it with a damp cloth and leave it for 2 hours.
Step 2
Ingredients
- Oil – for frying
- All-purpose flour – 1 cup
Preparation
Now after 2 hours, take the dough and knead for a minute. Prepare small balls of your required size and roll it to thin round shape (like tortilla or chappathi) by dusting it with some flour to avoid sticking. Fry it in the oil over medium flame. Flip in between to get cooked evenly. Cook till golden colour. Bhatura will start puffing when it is in the oil, else press softly with a spatula, this will help to puff it up. While rolling try to avoid folds on it, as that will keep out batura from puffing up. Enjoy hot with chana masala!!!
Refer step by step cooking video below.