Friday, January 21, 2011

Battura & Kabuli Channa Masala


2 cups all purpose flour

½ tsp baking powder

1 tsp sugar

2½ tbs semolina


2tbs curd



1. Mix all the dry ingredients well. 2. Add enough water to curd to

make ¾ cup of the liquid. Mix well and add this curd + water mixture

into the dry ingredients and knead well to make tight dough. Keep it covered

in a warm place for at least 2 hours. 3. Make lemon size balls out of the dough

and roll it into thin discs and deep fry in oil in medium flame. 4. Serve hot with

Kabuli Channa Masala.

Kabuli channa masala


1 cup Dry chickpeas

1 cup Chopped tomatoes

2 cups chopped onion

6 Garlic pods,grated

1 tbs Grated ginger

2 Green chillies

3 cups Water


¼ tspSoda bicarbonate


To grind:

1 tbs Chill powder

1 tbs Coriander powder

½ tsp Turmeric powder

½ tsp Fennel seeds

½ tsp Cumin seeds

To garnish

Coriander leaves


1. Soak the peas for 12 hours. Drain.2. Cook the channa

along with tomatoes, garlic, ginger, soda bicarbonate,

1 cup onion and 3 cups water until the channa is cooked

well and is soft. 3. Meanwhile, grind all the ingredients under

the title ‘to grind’ with touch of water to a smooth paste.

4. Heat another pan add little oil and sauté other cup of onion

until it starts to brown. Add the ground spices until the raw smell

goes off. Make sure the spices doesn’t catch the bottom. If it does

add a dash of water and cook. 5. Add this and salt to the cooked

channa and boil for few minutes. 6. Garnish with coriander leave.

Serve hot with battura, puris, chapppatti or even plain bread etc

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