Chana Bhatora

Chana Bhatora

Ingredients for Chana

• 250 gm Chickpea (soaked overnight)
• 1 Tea bag
• ½ cup Oil
• 1 tsp Whole white cumin
• 1 tsp Cumin powder
• 1 tbsp Crushed garlic
• 1 tbsp Ginger finely chopped
• 2 tsp Dry mango powder
• 2 tsp Chili powder
• 2 tsp Coriander powder
• ½ tsp Salt
• ¼ tsp Turmeric
• 2 tbsp National Sabzi Masala
• 4 tbsp Onion chopped

Ingredients for Bhatura

• 1 cup Potatoes boiled and mashed
• 1 ½ cup Flour
• ½ tsp Salt
• ½ tsp Oil
• Oil for deep frying

Method for Chana

1. 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.
2. 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.
3. 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.
4. 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.