#Channa masala with Bhature ( Deep fried Indian bread with Chickpeas Curry)

 Channa means chickpeas and Bhature is a deep fried, puffed bread. This dish is also one of the Indian bread variety with curry, deep fried in oil same as Poori but the ingredients are different. Without any more explanation lets go into the recipe of my version 😊

Serves :- 3-4 people
Preparation time :- 20 mins
Cooking time :- 30 mins
Measurements :- in grams and in spoons

*tbsp - Tablespoon
*tsp   - Teaspoon

For Bhature

Ingredients

1. All purpose flour - 1 cup / 250 grams
2. Water                   - ¼ cup / 60 ml
3. Baking powder    - ½ tsp
4. Baking soda         - ½ tsp
5. Yogurt                  - ¼ cup + 2 tbsp / 100 grams 
6. Salt       - 1 tsp
7. Oil        - 1 tbsp + 500 ml 

Method 

1. In a bowl add flour, baking powder, baking soda and salt. Give a mix slightly.
2. Then add yogurt and mix it good. Then add water little by little and mix all the flour together. 
3. Once the flour is combined then start kneading the dough for 5 minutes. 
4. Then add 1 tbsp oil mix with the dough, cover it and let it rest for 2 hours. 
5. Then divide the dough and make it as a equal sized balls. Cover it and keep it aside.
   

   
6. When you are ready to fry the bhature, in a sauce pan add 500 ml oil and heat it up for 7 minute in medium heat. 
7. Check this link for the instructions and method of rolling / frying bhature. Video reference is given as well. https://vgkitchenrecipes.blogspot.com/2020/07/poori-bhaji-deep-fried-bread-with.html   

For Channa masala 

Ingredients

1. Chickpeas    - 200 grams / 1 cup
2. Onion          - 2 medium sized
3. Tomato         - 2 medium sized 
4. Chopped ginger      - ½  tbsp
5. Chopped garlic      - ½  tbsp
6. Coriander leaves    - few
7. Coriander powder  - ½  tbsp
8. Turmeric powder   - ½  tsp
9. Tamarind water     - ¼ cup
10. Salt        - as per taste 
11. Oil         - 1½  tbsp
12. Cinnamon stick  - 1 inch piece
13. Cloves         - 5 pieces
14. Cardamon   - 5 pieces 
15. Bay leaves   - 2 pieces
16. Cumin seeds   - 2 + 1 tsp
17. Coriander seeds  - ½ tbsp

Method 

1. Take the chickpeas wash it once and soak it in 3 cups of water for 6-8 hours or overnight in the refrigerator. 
2. First lets make a fresh masala powder for this curry. Take a pan and heat it in a medium heat. Then add coriander seeds, 2 tsp cumin seeds, 3 pieces of cloves, 3 pieces of cardamon and 1 bay leaf. Dry roast them well in slow heat for 3 minutes or until you smell nice aroma from it. If you like to add spicy then you can also add red chillies according to your preference. Then grind it to fine powder. 
3. When you are ready to make curry, cook the chickpeas first. I have specified here two different method of cooking it. You could choose yours. (A) If you are cooking with a pressure cooker, add the chickpeas along with the soaked water into the cooker. Add 2 pieces of cloves and cardamon, 1 bay leaf, ½ tbsp oil, 1½ tsp of salt. Cook it for 5-6 whistles in a medium heat. (B) If you are cooking in a pot or sauce pan, add the chickpeas along with the soaked water into the pot and add one more glass of water into it. Add 2 pieces of cloves and cardamon, 1 bay leaf, ½ tbsp oil, 1½ tsp of salt. Close the lid and cook it in a medium heat for about 30 minutes or until the peas are done. 
4. In a pan add oil and heat. Then add 1 tsp of cumin seeds, finely chopped onion, ginger and garlic. Saute it for a minutes. Then add finely chopped tomatoes and saute it for a minutes. Then add coriander and turmeric powder, freshly made masala powder, 1 tsp salt and tamarind water into it. Allow it cook for 3 minutes in medium heat. Then with a potato smasher smash everything slightly to get a thick consistency. 
5. Once your curry mixture is cooked add the cooked chickpeas into it and mix well. Add salt at this stage according to your taste. Let it cook for 2 minutes at low heat and then garnish it with fresh coriander leaves. 

Have a great meal 😊😊😊

 For any doubts and questions post it in the comment section below.