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We hope you got benefit from reading it, now let’s go back to chatpatta punjabi channa-bhatura recipe. To make chatpatta punjabi channa-bhatura you only need 32 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to prepare Chatpatta Punjabi Channa-bhatura:
- Prepare For For Chole/chickpeas Curry
- Provide 1 cup Chickpeas/Kabuli Chana, Soaked Overnight
- You need 2 Tbsp Garlic Cloves, Sliced
- Take 2 tsp Dry Amla
- You need 1 tbsp Ginger, Julienned + More For Garnishing
- Prepare 4-5 Green Chillies Sliced
- Provide 2-3 Red Onion, Chopped Medium
- Provide 1 tsp Dried Mango Powder
- Use To Taste Salt
- Use 1 Tsp Pomegranate Seeds powder
- Get 3/4 Cup Tomato Puree
- Use 1/4 Tsp Turmeric Powder
- Provide 1 tbsp Coriander Powder
- Get 2 tbsp Chana Masala – (I Have Used Mdh Chana Masala)
- Provide 1 tsp Kitchen king masala
- You need 2 Tbsp Oil
- You need 1 Tsp Cumin Seeds
- Use For Whole Spices
- Take 1 Bay Leaf/tej Patta
- Provide 1 Stick Cinnamon
- Prepare 2-3 Cloves
- You need 2 Black Cardamom Pods
- Provide 1/2 Tsp Cumin Seeds (Jeera)
- Use 10-12 cubes Fried Potatoes
- Provide For Bhature:
- Provide 1 1/2 Cup All-Purpose Flour/maida)
- Use 1/2 Cup Semolina/suji
- Take 1 1/2 Tsp Baking Soda
- Provide To Taste Salt
- Get 2-3 Tbsp Oil
- Get 1/2 Cup Natural Yoghurt
- You need Some Oil For Deep-Frying
Instructions to make Chatpatta Punjabi Channa-bhatura:
- For the Channas:Clean wash and soak kabuli chana overnight.
- In the morning,Pressure cook the Kabuli chana with dried amlas,water, salt, garlic cloves and whole spices for 15 minutes on high heat.
- Finely chop onions,ginger,green chillies,coriander leaves.Collect spices.
- In the meantime heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder. - When the seeds crackle, add ginger and sauté for a minute.Add onions and sauté till the onion is golden brown.
- Add amchur and anardana and cook for 2 minutes. - Add coriander powder, chana masala, kitch king masala and green chilies. - Mix well and cook for 5-6 minutes.
- Add tomatoes purée,mix and roast well.
- Let the pressure come off. Discard the spices and dried Amla and keep aside. Chop ginger in long strips.
- Cut potatoes in cubes and deep fry them.
- Add roasted masala to the boiled chickpeas and mix well. Add some water if needed.
- Cook covered over low heat for 7-8 minutes. Add fried potatoes cubes.Turn off the heat and set aside.
- For The Bhature:Seive the flour,semolina. - Combine the flour, semolina, oil, salt, and baking soda and mix well.
- Add yogurt and mix well. - Knead into a firm dough without using water.
- Apply little oil and cover it with a muslin cloth. - Leave it for 2-3 hours.
- After keeping for 3 hours covered,the dough will be fermented and double in size.
- Divide it into equal portions. - Roll out into an oval shape.
- Heat oil in a pan. - Deep fry till the bhaturas puff up and both sides are slightly golden brown in colour. Pressing the center lightly with a large frying spoon would help bhatura to puff up.
- Garnish chole with ginger slices, coriander, and onions. - Serve bhature hot with the prepared chole, onions, pickle and lemon wedges.
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