Or Chana masala, Chickpeas Curry. How can I talk about Bhatura and not mention Chole!
Well we normally make Channa curry for pooris or chappattis, but with Bhaturas it tastes simply out of this world.
The version that was prepared this time, was a very simple one. To get thick consistency we added potatoes. Else this can be made without Aloo also.
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Chole Masala with Aloo
Serves : 5
Preparation Time : 10 mins
Cooking Time : 10 mins
Ingredients
2 cups Chana
2 medium Onions
2 medium Tomatoes
2 medium Potatoes
1 inch Ginger
4 pods Garlic
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
Salt to taste
Cooking Oil
Coriander Leaves
Instructions
Soak Channa overnight, (at least for 6 hours) in water. Pressure cook it along with Potatoes, to get tender channa dal. Ensure its not soggy.
Cut Onions, Tomatoes into pieces. Add fresh Ginger, Garlic and make everything into fine paste.
Heat Oil in a kadai, put the masala paste. Sauté on high flame. Add all the powders. Cook for 5 mins.
Then, add the cooked Channa to the kadai. Mash all the potatoes and add to the gravy to get thick consistency. Sim it for a while until you get a thick gravy.
You can add the potatoes as cubes, also but mashed potatoes make gravy thick. If you want to add it as cubes, then pressure cook Channa and keep it for 2 whistles, then add potatoes and again put on whistle for 2 more. I thick everybody mostly pressure cooks channa otherwise it takes lot of cooking time.
Finally garnish it with Coriander leaves, Onion and Lime pieces.
Recipe
Chole Masala with Aloo
Ingredients
- 2 cups Chana
- 2 medium Onions
- 2 medium Tomatoes
- 2 medium Potatoes
- 1 inch Ginger
- 4 pods Garlic
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- Cooking Oil
- Coriander Leaves
Instructions
- Soak Channa overnight, (at least for 6 hours) in water. Pressure cook it along with Potatoes, to get tender channa dal. Ensure its not soggy.
- Cut Onions, Tomatoes into pieces. Add fresh Ginger, Garlic and make everything into fine paste.
- Heat Oil in a kadai, put the masala paste. Sauté on high flame. Add all the powders. Cook for 5 mins.
- Then, add the cooked Channa to the kadai. Mash all the potatoes and add to the gravy to get thick consistency. Sim it for a while until you get a thick gravy.
- You can add the potatoes as cubes, also but mashed potatoes make gravy thick. If you want to add it as cubes, then pressure cook Channa and keep it for 2 whistles, then add potatoes and again put on whistle for 2 more. I thick everybody mostly pressure cooks channa otherwise it takes lot of cooking time.
- Finally garnish it with Coriander leaves, Onion and Lime pieces.
archana says
You are tempting me with those lovely photos of chana bhatura, my favorite :)Both the recipes are nice and your bhaturas are perfect. Mine tend to shrink when I roll them.
Asha says
We always say Chana Bhatura in one breath and I make the exact same way!:))
Looks mouthwatering Enjoy.
Sumitha says
I have made puris several times but never tried making bhatura,the pics are so tempting that I will give them a try this weekend:)
Suganya says
I love this dish so much that I can eat one whole batura myself 🙂
Rajani says
Hi Srivalli,
Next time add 1tea bag while boiling chana. It gives nice color. I like this combo, it's my favorite.
cheers
rajani
ushaprashanth says
Hi!
Mouth watering dish..!! lovely pics!
Coffee says
Thats the ever comforting meal!! 🙂 And your cant go wrong with this especially when you are cooking it for some guests. 🙂 That bhatura looks very inviting. 🙂
Srivalli says
Hi Archana, thank you. The shrinking part is got to do with the firmness of dough. Since this has to be left to set for 2 hrs, the initial dough has to be little firm, so when you finally make them it will be soft but still rise.
Yes Asha, both are hand-to-hand dishes, what is one without the other!
Hi Sumitha, do try and let me know how it comes out.
Suganya, why do you want to stop with just one?..this is that kind of a dish where one can't stop with just one...
Hi Rajani..thanks for the tip, will try it next time.
Very true Coffee...and you are most welcome to it..