Ingredients:

• For batura:
• 1/2 kg – flour
• 1/2 cup – Curd
• 1/2 cup – Milk
• 1 tbsp – Sugar
• 1/4 tsp – baking powder or soda bicarb
• oil for deep frying
• salt to taste
• For chana:
• 1 cup – Chana
• 2 – Onions
• 1 – Tomato
• 2 – Green chilli
• 1/4 cup – coriander leaves, chopped
• 6 Cloves – Garlic
• 1-inch piece – Ginger
• 1 tsp – cumin (jeera)
• 1 tsp – Garam Masala
• 1/4 tsp – Turmeric powder
• 2.5 tsp – coriander (dhaniya) powder
• 1 tsp – chilli powder
• 1 tbsp – Tomato sauce
• 1/4 cup – oil
• salt to taste

Method:

1. Knead the flour well with all the batura ingredients and keep aside for 1/2 to 1 hour.
2. Make big balls out of the dough and roll into thick big pooris, and fry them in oil.
3. Soak chana dal overnight and pressure cook with salt.
4. Grind onion, ginger, and garlic to a fine paste.
5. Chop tomato and green chillies finely.
6. In a kadai, season cumin, add the ground paste, and saute till the oil separates.
7. Add all powders and saute for a minute over low heat.
8. Now add the tomato, green chillies, and salt, and saute for a few seconds.
9. Add the cooked chana and tomato sauce, and cook till the gravy becomes thick.
10. Garnish with coriander leaves.
11. Serve hot with onion raita.

Recipe courtesy of Rajam Partheeban