Channa Masala reminds me of hot, spicy tangy street food. Kavin's most favorite, he likes to eat it with out any chapatis or puri, topped with freshly chopped onions, he says its yummy.
Channa Batura
Cuisine: Punjabi
Preparation Time: 20 minutes
cooking Time: 35 minutes
Resting Time (Bature): 20 minutes
Soaking Time (Channa): Overnight
Ingredients:
For Chole masala:
Channa: 200 gms
Onions: 2 numbers big
Tomato: 1 number big
Cashews: A few
Chili Powder: 1/2 tea spoon
Chole masala: 1/2 tea spoon
Ginger garlic paste: 1/2 tea spoon
Chat masala: 1/2 tea spoon ( Optional)
Salt to taste
For Seasoning:
Cinnamon: 1/2 inch stick
Cardamon: 2 numbers
Jeera: 1/2 tea spoon
Bay leaf: 1 number
Oil as needed
Water as needed
For Bature:
All purpose flour or maida: 1 cup
Sooji or Rava: 1 table spoon
Sugar: 1/4 table spoon
Water as needed
Salt to taste
Oil for frying
Method:
1. Wash and soak channa overnight. Pressure cook it for 7 to 8 whistles
2. When the pressure subsides open the cooker and keep it aside.
3. Boil 1/2 litre water in a sauce pan, add tomatoes and cashews and put off the flame and cool it completely.
4. Once when it is cool, transfer the contents to a mixie jar and make it into fine paste and keep it aside.
5. Finely chopp the onions and keep
6. Place a pan on the stove over a medium flame, when hot add 3 tea spoon of oil, add in cinnamon, jeera, bay leaf and cardamon and fry it for a minute.
7. Add ginger garlic paste and fry till the raw smell goes off, it may take 3 to 4 minutes.
8. Now add the cooked channa and mix well, add chili powder and mix thoroughly.
9. Add the tomato cashew paste and add 1 1/2 cups of water and simmer it.
10. Let it boil for 10 to 12 minutes or till the oil floats on the top.
11. Add channa masala and chat masala in this stage and mix thoroughly and put of the flame.
12. Transfer the contents to a serving bowl. Serve it hot with puri's or bature with a slice of lemon and topped with chopped onions.
For Bature:
Method:
1. take maida, rava, sugar, salt in a wide bowl.
2. Add water little by little and make soft dough. Keep it aside for 20 minutes.
3. In the meantime, place a pan on the stove over a medium flame. Add enough oil for fry bature's.
4. Fry the bature in the oil, it will puff up and drain oil and take it out.
5. Serve it hot with chole masala.
Note:
1. Adding sugar to the dough for bature, makes it fluffy and it stays fluffy for a long duration.
2. Adding rava makes it crisp outside and soft inner.
3. Adding chat masala and onions and lemon wedges are optional.
4. The oil should be very hot or otherwise the bature won't puff up.
Channa Batura
Cuisine: Punjabi
Preparation Time: 20 minutes
cooking Time: 35 minutes
Resting Time (Bature): 20 minutes
Soaking Time (Channa): Overnight
Ingredients:
For Chole masala:
Channa: 200 gms
Onions: 2 numbers big
Tomato: 1 number big
Cashews: A few
Chili Powder: 1/2 tea spoon
Chole masala: 1/2 tea spoon
Ginger garlic paste: 1/2 tea spoon
Chat masala: 1/2 tea spoon ( Optional)
Salt to taste
For Seasoning:
Cinnamon: 1/2 inch stick
Cardamon: 2 numbers
Jeera: 1/2 tea spoon
Bay leaf: 1 number
Oil as needed
Water as needed
For Bature:
All purpose flour or maida: 1 cup
Sooji or Rava: 1 table spoon
Sugar: 1/4 table spoon
Water as needed
Salt to taste
Oil for frying
Method:
1. Wash and soak channa overnight. Pressure cook it for 7 to 8 whistles
2. When the pressure subsides open the cooker and keep it aside.
3. Boil 1/2 litre water in a sauce pan, add tomatoes and cashews and put off the flame and cool it completely.
4. Once when it is cool, transfer the contents to a mixie jar and make it into fine paste and keep it aside.
5. Finely chopp the onions and keep
6. Place a pan on the stove over a medium flame, when hot add 3 tea spoon of oil, add in cinnamon, jeera, bay leaf and cardamon and fry it for a minute.
7. Add ginger garlic paste and fry till the raw smell goes off, it may take 3 to 4 minutes.
8. Now add the cooked channa and mix well, add chili powder and mix thoroughly.
9. Add the tomato cashew paste and add 1 1/2 cups of water and simmer it.
10. Let it boil for 10 to 12 minutes or till the oil floats on the top.
11. Add channa masala and chat masala in this stage and mix thoroughly and put of the flame.
12. Transfer the contents to a serving bowl. Serve it hot with puri's or bature with a slice of lemon and topped with chopped onions.
For Bature:
Method:
1. take maida, rava, sugar, salt in a wide bowl.
2. Add water little by little and make soft dough. Keep it aside for 20 minutes.
3. In the meantime, place a pan on the stove over a medium flame. Add enough oil for fry bature's.
4. Fry the bature in the oil, it will puff up and drain oil and take it out.
5. Serve it hot with chole masala.
Note:
1. Adding sugar to the dough for bature, makes it fluffy and it stays fluffy for a long duration.
2. Adding rava makes it crisp outside and soft inner.
3. Adding chat masala and onions and lemon wedges are optional.
4. The oil should be very hot or otherwise the bature won't puff up.
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