For Making Batura - Makes 10
- Wheat flour - 3 cups
- Semolina - 2 tbsp (soaked into little water for 10 minutes)
- Baking soda - 3/4 tsp
- Sugar - 1 tsp
- Salt - 1 tsp
- Oil - 2 tbsp
- Water or Milk - extra for kneading the dough, as required
- Kabuli chana (Chickpeas or Garbanzo) - 1&1/2 cups
- Onion, chopped - 2 medium
- Tomato puree - 1 cup
- Ginger garlic paste - 1tbsp
- Chole masala powder - 2 tbsp
- Red chilly powder - 1tsp
- Coriander powder - 1 tsp
- Kasoori methi - 1/2 tsp
- Chat masala - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Cilantro - 3 tbsp
- Water as required
- Salt to taste
- Oil - 3 tbsp
For Making Batura
- In large bowl,add wheat flour, baking soda, sugar and salt.Mix well.
- Then add soaked semolina, yogurt and oil. Incoraporate everything and start kneading the dough by adding little water or milk. Make a semi soft dough.
- Apply little oil in the dough. Cover the dough and let it rest for 20 minutes.
- After 20 minutes, check the dough and divide the dough into 10 equal sized balls.
- Roll out each balls into 1/4 inch in thickness of circle and deep fry them.
For Making Chole Masala
- Soak the kabuli chana overnight or for about 7 to 8 hours.
- Boil the kabuli chana into the pressure cooker by big pinch of baking soda and salt.
- Heat the oil into the pan and add cumin seeds. Fry for 20 seconds.
- then add chopped onion and fry till onions are light brown in colour.
- Then add red chilly powder, coriander powder and chole masala powder. Fry for another 3 minutes.
- Then add tomato puree.Stir well and cook till oil separates out from gravy.
- Add boiled kabuli chana into the gravy. Mix everything well
- Check for the salt. If required add more salt. Mix well and cook for 5 to 10 minutes with the lid closed.
- Add crushed kasoori methi and chat masala. Mix well. If you need more gravy into masala. Add more water and bring it to boil.
- When done ,add chopped cilantro and serve hot with Bhatura.