Chana masala and bhatura two in one recipe post. Chana masala cooked in coconut based gravy. Bhatura recipe with simple ingredients available at home.
Could anyone believe that this is the first time I am trying chana masala and bhatura at home😮? But it's true, today is the big day ! I tried this combo at home👩 I though have a contribution recipe here
Didn't followed any authentic chana masala recipe, but I just made of my own like I do my usual kurma.
I just loved it, but only coz of Vj,who doesn't like chana at all I make it less often. Also I was bit hesitant to try out the bhatura- the full and full maida deep fried thing😕… But today I overcame everything and made this for dinner. For a change, from the usual dinner menu, we enjoyed this much😋! One can call this Kondakadalai Kurma and Maida poori too.😏
Took this picture in Night, so the colour may vary.
Bhatura recipe with simple ingredients available at home.
Prep Time: 20 mins | Cook Time: 20 mins Resting time: 3 hrs
Course: Breakfast | Cuisine: Indian | Servings: 8
- All purpose flour/Maida - 2 cups
- Curd - ½ cup
- Milk - ¼ cup
- Cooking soda - 1 pinch
- Salt - ¾ tsp
- Oil - 1 tbsp
How to make bhatura method:
- Mix flour,salt,cooking soda and oil together well.
- Then add the curd and milk and knead well. Add more milk if needed while kneading.
- Keep covered for 3 hours.
- Make equal size balls,of desired size, out of the smooth pliable dough.
- Roll double the thickness of our regular pooris we roll. Deep fry in really hot oil, both sides to ensure even cooking.
- You can add half wheat flour in this recipe too.
- If you do not have 3 hours time, just rest it 10 mins. Knead again and roll and give another 10 mins resting time. Divide, give 10 mins resting time before rolling. Total 30 mins resting time.
- Oil should always be smoking hot for bhature to fluff up nicely. If needed just lower to medium heat while frying. But while dropping inside, oil has to be hot.
Serve hot! It was just like the one we get in restaurant.Do try it out...
Chana masala with coconut recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 12 hrs soaking time | Cook time: 25 mins | Serves: 3
Chick peas/ Konda kadalai/ Chana - ¾ cup
Onion - 2
Tomato - 3
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Chana masala powder or garam masala powder - ½ tsp
Turmeric powder - ¼ tsp
Salt - 1 & ¼ tsp
Water - As needed
Coconut - ¼ cup
Fennel - ½ tsp
Fried gram dal (pottu kadalai) - 2 tsp
Oil - 1 tblsp
Cinnamon - 1 small piece
cardamom, cloves - 2 each
Bay leaf - 1
Chopped coriander leaves
- Soak Chick peas overnight and pressure cook directly in a pressure cooker, with water just enough to immerse the chickpeas with salt, up to 4 or 5 whistles. Chop onion and tomatoes. Heat a heavy bottomed pan with oil and temper the items given under "to temper" table. Add chopped onion and fry till transparent. In goes the ginger garlic paste and Give it a stir. Add chopped tomatoes and little salt. Add the masala powder, red chilli powder and turmeric.
- Cook in medium low flame until mushy. Grind the coconut with fennel and fried gram dal.
- Add the paste to the cooked gravy and fry in low flame for 5 minutes or untill raw smell goes off.I added little chopped coriander at this stage.
- Add water(I added 1 & ½ cups)and the cooked chick peas and mix well. Simmer for 10-12 minutes,or till you get your desired consistency. Remove from fire and transfer to the serving bowl.
Garnish with little chopped coriander leaves and squeeze the lemon juice and mix well. Add chopped raw onions on top while you serve,add more lime juice on top if desired. Enjoy with Bhatura or roti !