How to make it

  • Combine all the mentioned ingredients and make a soft dough.
  • 2 Cover with a wet cheesecloth and keep aside for at least 3-4 hrs.
  • 3 Pinch off some dough and make lemon sized balls and roll into thick oval shaped rotis, approx 1/8″ thickness.
  • 4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the batura into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. The bature should cook on the inside and puff up. Remove on to tissue paper.
  • 5 Serve hot with methi chole, sliced fresh onions and salad of your choice.
  • Note: Ensure the oil is hot enough before frying the batura. If the oil is not hot enough, the batura will absorb a lot of oil. The dough can be stored in the refrigerator overnight. Let the dough ferment for at least 4 hours.
  • Heat ghee in a vessel, add the cumin seeds and let them splutter. Add the methi seeds and cinnamon and let the seeds turn brown. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the methi leaves. Cook on medium heat for 4-5 mts.
  • 2 Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.
  • 3 Add the boiled channa (keep aside 2 tbsps of boiled channa and mash them). Add a cup of water and cook on high heat for another 3-4 mts. Reduce flame and cook on simmer for another 7-8 mts. Add the mashed channa and combine. Add the tamarind paste, combine and cook for another 3-4 mts.
  • 4 While the channa is simmering, take a bowl and mix together roasted chick pea pwd and 2 tbsps of water. Add this to the simmering channa and combine. Add garam masala pwd. The gravy will begin to slightly thicken. Adjust the salt. Garnish with fresh coriander leaves.
  • 4 Serve hot with bhatura or rotis.

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