Ingredients:
• For batura:
• 2 cups – all-purpose flour
• 1 sachet – Yeast
• 1 tsp – Sugar
• Salt to taste
• 1 cup – yogurt/ curds
• 2 tbsp – oil
• 1 tsp – ajwain seeds
• For Channa :
• 1.5 cups – white channa, soaked for at least 5-6 hours
• 1- chopped Onions
• 1- chopped Tomatoes
• 2 tbsp – Tomato sauce
• 2-3 – chopped Green chillies
• 1 tbsp – roasted Cumin seeds powder, fresh
• 1 tbsp – roasted Coriander seeds powder, fresh
• 1 tbsp – chilli powder
• 1 tbsp – coriander powder
• 1 tsp – Tamarind paste
• Salt to taste
• Sugar – a pinch
• 1 tsp – Garam Masala
• Ginger, thin long slices to garnish
• 2- Cinnamon sticks
• 3-4 – Bay Leaves
• 4-5 – black pepper, whole
Method:
- To make batura:
- Take yeast and soak in lukewarm water for 5-10 minutes.
- Take all other ingredients and mix well. To this add the yeast and make a soft dough (like for chapattis). If need be, add a little water and keep aside for 4-5 hours.
- Make balls like you would for puris, roll them out to a roti thicker than a puri and deep fry.
- For the channa:
- Cook channa in a pressure cooker for about 5-6 whistles or till channa is tender.
- Smash the channa a little with a ladle. Now add salt, sugar, chopped onions, tomatoes and chillies.
- Also add the cumin and coriander powder and tamarind, and let it simmer for some time.
- In a small wok, heat a little oil, add the cumin seeds, bay leaves, black pepper and cinnamon sticks.
- Turn off the flame and immediately add chilli powder, coriander powder and garam masala.
- Add this to the simmering channa and cover for the flavour to absorb.
- Serve hot, garnished with ginger, along with the fried baturas.
Recipe courtesy of Sify Bawarchi