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1 cup of Chick Peas (Garbanzo Beans) (Kabuli Chana) (soaked overnight in warm water)
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1 Onion (finely chopped)
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½" piece of Ginger Root (Adrak) (grated)
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2 cloves of Garlic (Lehsan) (grated)
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1 Tea Bag or 1 tsp. of Loose Tea (Chai Ki Patti) (tied in a muslin cloth) (optional)
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½ tsp. of Cumin Seeds (Saabut Sufaid Zeera)
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2 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
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¼ tsp. Turmeric Powder (Pisi Haldi)
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1 tbsp. Coriander Powder (Pisa Dhania)
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1 tsp. Cumin Powder (Pisa Zeera)
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Salt (to taste)
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2 tsp. of Chana Masala
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2 tsp. of Dry Mango Powder (Aamchoor Powder)
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2 tbsp. of Cooking Oil
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½ cup of Potatoes (boiled & grated)
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½ cup of All-Purpose Flour (Maida)
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Salt (to taste)
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1 ½ tsp. Cooking Oil
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More Cooking Oil (for deep frying)
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1 Onion (sliced)
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4 Lemon Wedges
- Pressure cook the chick peas with the tea bag for 3 whistles until they are soft. Drain and set aside. Discard the tea bag.
- Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté until the onion is golden brown.
- Add the chana masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
- Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. And set aside.
- Combine the flour, potato, 1 ½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well until it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes.
- Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
- Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
- Serve hot with the cholay, sliced onion and lemon wedges.
Tips:
While frying the bhaturay, press the center lightly with a frying spoon so as to help it to puff up.
Chana masala is a blend of spices which is readily available at most Pakistani/Indian grocery stores.
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