Chana Bhatora

                                      Chana Bhatora

Ingredients for Chana

Chickpea (soaked overnight) 250 gm

Tea bag 1

Oil ½ cup

...Whole white cumin 1 tsp

Cumin powder 1 tsp

Crushed garlic 1 tbsp

Ginger finely chopped 1 tbsp

Dry mango powder 2 tsp

Chili powder 2 tsp

Coriander powder 2 tsp

Salt ½ tsp

Turmeric ¼ tsp

National Sabzi Masala 2 tbsp

Onion chopped 4 tbsp

Ingredients for Bhatura

Potatoes boiled and mashed 1 cup

Flour 1 ½ cup

Salt ½ tsp

Oil 2 tbsp

Oil for deep frying

Method for Chana

Cook 250 gm soaked chickpeas with 1 tea bag till tender, discard the tea bag and keep aside, heat ½ cup oil in a pan, add 1 tsp white cumin seeds, 1 tbsp chopped ginger garlic paste and 4 tbsp chopped onion, fry till color of onion turn to golden brown, add in 2 tbsp National Sabzi Masala, 2 tsp chili powder, 2 tsp dry mango powder, 2 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp cumin powder and ½ tsp salt with ½ cup of water, fry for 5 minutes, add in the boiled chickpeas with 1 cup of water, cover and cook for 15 minutes till done.

Method for Bhatura

Mix 1 ½ cup flour, 1 cup mashed potato, 2 tbsp oil and ½ tsp salt, knead into a firm dough without adding any water, knead very well till smooth, add little yogurt if required, cover with a wet cloth and leave it for 15 minutes, divide the dough into 8 equal parts and roll out into ¼ plate size puri , deep fry in hot oil till light golden, serve with chana.