Channa Bhatura is a traditional Pakistani food that can be eaten in breakfast, lunch and dinner. It is served with white chickpeas, pickle and salad. Try this easy Channa Bhatura Recipe and make delicious Channa Bhatura at home using this simple recipe from The Recipes Pk.
- White chickpeas 250 gm (soaked overnight)
- Pink lentil ¼ cup (boiled)
- Salt as required (divided)
- Tea bag 1
- Oil ¼ cup
- White cumin 1 tea spoon
- Onions 2 medium (sliced)
- Ginger garlic paste 1 tea spoon
- Tomatoes 3 medium (chopped)
- Red chili powder 1 tea spoon
- Turmeric powder ½ tea spoon
- Dry coriander powder 1 tea spoon
- Dried mango powder (amchur) 1 tea spoon
- Cinnamon sticks 3-4
- Cloves 6
- Water as required
- Plain flour (maida) 2 cups
- Red flour (chaki ka aata) ½ cup
- Salt ¼ tea spoon
- Oil 1 tea spoon
- Yogurt ¼ cup
- Water ½ cup
- Crushed white cumin ½ tea spoon
- Crushed red chili ½ tea spoon
- Oil for deep fry
- Boil channa in a cook ware with enough water, salt, and a tea bag until soft.
- Splutter cumin seeds in hot oil then add the onion, when onion is golden brown add ginger garlic paste and fry for a minute then add chopped tomatoes cook till tender.
- Add boiled pink lentil, a little salt, red chili powder, turmeric powder, dry coriander powder, dried mango powder and sauté for a minute.
- Add boiled chickpeas with 1 cup water (in which chickpeas boiled), cinnamon sticks, and cloves.
- Mash chickpeas with spoon and mix them. Simmer for 10 to 15 minutes.
- Channa is ready.
- Put both flour and salt in a large bowl.
- Mix oil and 1 cup water in yogurt.
- Make a well in the middle and pour in a stream of yogurt water in the center.
- Mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass.
- Then transfer the dough from the bowl to the wooden board and using
- the palm of hand keep on kneading the dough, till the dough become soft
- and smooth.
- Then transfer the dough back to bowl, apply little oil over the dough and keep
- aside for 1 hour.
- In a small bowl mix crushed white cumin and crushed red chili.
- Divide the dough into small balls and flat the ball with fingers, put a pinch of crushed spices and roll it to make a ball again.
- Now take each ball and roll it out into 4 to 5 inches round.
- Heat plenty of oil in a flat wok until very hot.
- Put in a bhautra, press the centre lightly with a frying spoon so as to help it to puff up and both sides are golden brown.
- Serve hot with the channe, sliced onion and mixed pickle.