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CHANNA MASALA WITH BHATURA

Could any one believe that this is the f irst t ime I am trying channa masala and bhatura athome? But its t rue, today is the big day ! I t ried this combo at home!! I though have acontribut ion recipe here.I dint followed any authent ic channa masala recipe,but I just made ofmy own like I do my usual kurma. But I just loved it , I love it always too,but only coz of myhusband,who doesn't like channa at all.. Also I was bit hesitant to t ry out the bhatura- thefull and full maida deep fried thing… But today I overcame everything and made this fordinner. For a change, f rom the usual dinner menu, we enjoyed this much! One can call this Kondakadalai Kurma and Maida poori too…

CHANNA MASALA

Ingredients

Chick peas/Konda 1 cup

kadalai/Channa

Onion 1 , Big

Tomato 2 , big

GInger garlic paste 1 tsp

Red chilli powder 1 tsp

Chole masala powder orgaram masala powder(iused garam masala)

1/2 tsp

Turmeric powder 1/4 tsp

Salt 1 & 1/4 tsp

Water As needed

To grind

Coconut 1/4cup

Fennel 1/2tsp

To Temper

Jeera 1tsp

Oil 1tblsp

To garnish

Chopped Onion

Chopped corianderleaves

Lemon juice

Method:

1. Soak Chick peas overnight and pressure cook direct lyina pressure cooker,with water just enough to immersethe chick peas,upto 4 or 5 whist les.

2. Chop onion and tomatoes. Heat a heavy bottomedpan with oil and temper with jeera. Add the choppedonion and fry t ill t ransparent. Add the ginger garlicpaste and fry t ill raw smell vanishes.

3. Add the chopped tomatoes and salt . Add the masala powder,red chilli powder and turmeric.

4. Cook in medium low f lame t ill raw smell disappears.

5. Grind the coconut with fennel and add the paste to the cooked gravy and fry in low f lame for5 minutes or st ill raw smell goes of f .I added lit t le chopped coriander at this stage.

6. Add water(I added 1 & 1/2 cups)and the cooked chick peas and mix well. Simmer for 10-12minutes,or t ill you get your desired consistency. Remove from f ire and transfer to the servingbowl.

7. Garnish with lit t le chopped coriander leaves and squeeze the lemon juice and mix well. Addchopped raw onions on top while you serve,add more lime juice on top if desired. Enjoy withBhatura or rot i !

BHATURA

Took this picture in Night,so the colour may vary.

Ingredients

All purposef lour/Maida

2 cups

Curd 1/2 cup

Milk 1/4 cup

Cooking soda 3 pinches

Salt 3/4 tsp

Oil 1 & 1/2tblsp

Method:

1. Mix f lour,salt ,cooking soda and oil together well.

2. Then add the curd and milk and knead well. Add more milk if needed while kneading.

3. Keep covered for 3 hours.

4. Make equal size balls,of desired size, out of the smooth pliable dough.

5. Roll double the thickness of our regular pooris we roll. Deep fry in really hot oil,both sides toensure even cooking! Serve hot! It was just like the one we get in restaurant! Do try it out !