Serves: 8 people

Ingredients for Chana

  • White chickpeas (kabuli chana) – 3 cups (soaked overnight and boiled)
  • Salt – to taste
  • Onion – 2 medium (finely chopped)
  • Ginger – 2-inch piece (finely chopped)
  • Tomatoes – 2 medium (finely chopped)
  • Chana masala – 2 tsp
  • Kitchen King masala – 2 tsp
  • Garam masala – 2 tsp
  • Black pepper – ½ tsp
  • Black cardamom – 1
  • Cinnamon stick – 1 large piece
  • Cinnamon stick – 1 small piece (use either size; avoid duplication in final cooking if not needed)
  • Coriander seeds – 1 tsp
  • Dry mango powder (amchur) – 1 tsp
  • Sugar – ½ tsp
  • Red chilli powder – to taste
  • Ghee or oil – 2 tbsp
  • Water – as required

Method for Chana

Step 1: Prepare the Chana Base

  • Heat ghee or oil in a pan.
  • Add coriander seeds, black cardamom, and cinnamon sticks. Sauté for a few seconds until aromatic.
  • Add chopped onions and cook until light golden brown.
  • Add ginger and tomatoes. Cook until soft and pulpy.
  • Add salt, red chilli powder, chana masala, Kitchen King masala, garam masala, and black pepper. Mix well.
  • Add boiled chickpeas and 1 glass of water.
  • Cover and simmer for a few minutes so the flavors blend well.
  • Add sugar and dry mango powder. Mix well and cook for another 2–3 minutes.

Step 2: Prepare the Tadka

  • Finely slice 1 onion and chop 1 tomato into small cubes.
  • Cut 1-inch ginger into thin strips.
  • Heat 1 tsp oil in a pan and fry onion until light golden brown.
  • Add tomato and cook for 1–2 minutes.
  • Add a pinch of prepared chana masala and mix well.
  • Add cooked chana and ginger strips.
  • Cover and cook for 5 minutes on low flame.

Step 3: Prepare the Spiced Potatoes

  • Heat 1 tsp oil in a pan.
  • Add cumin seeds and sauté for a few seconds.
  • Add boiled potato pieces, salt, dry mango powder, and turmeric powder.
  • Toss gently until evenly coated and lightly roasted.

Garnishing

  • Fresh coriander leaves – 1 cup (finely chopped)
  • Onion – ½ (cubed)
  • Tomato – ½ (cubed)
  • Paneer – small cubes (about 2-inch piece total)
  • Spiced yellow potatoes – as required

Serving the Chana

  • Transfer hot chana to a serving dish.
  • Garnish with coriander leaves, onion, tomato, paneer cubes, and spiced potatoes in the center for presentation.

Bhatura

Ingredients

  • Maida (plain flour) – 2 cups
  • Curd – ½ kg
  • Potatoes – 3 (boiled and finely grated)
  • Baking soda – ¼ tsp
  • Salt – to taste
  • Oil – for deep frying

Method for Bhatura

  • Sieve maida and baking soda together twice.
  • Add grated potatoes and salt. Mix well.
  • Knead into a soft dough using curd.
  • Cover with a cloth and rest for 7–8 hours at room temperature.
  • In summers, rest for 3–4 hours and refrigerate if the dough becomes too soft.
  • Adjust consistency by adding a little flour if needed.
  • Divide dough into equal portions.
  • Roll each portion slightly thicker than a puri.
  • Heat oil in a deep pan.
  • Fry bhaturas until puffed and golden brown on both sides.

Serving

  • Serve hot chana with freshly fried bhaturas.
  • Garnish with onion salad, pickle, and green chutney.
  • Best enjoyed fresh for maximum taste and texture.

Tips

  • Soak chickpeas overnight for best texture and faster cooking.
  • Slow cooking enhances flavor and richness.
  • Proper fermentation is key for soft and fluffy bhaturas.
  • Dough should remain soft but not sticky.
  • Fry bhaturas in hot oil for proper puffing.

Leave a Comment