Chole Batura / Batura & Chana Masala Recipe

 When I was in 11th grade, we went an excursion to Delhi, Agra, Jaipur(School trip with friends and teachers). For the first time, I had this chole masala  and I loved it very much as it was somthing new dish to me apart from our south Indian kuzhambu, Kurma varieties. I asked my mom to make  Channa Masala for chapati, she used to cook only kurma n masal kuzhambu.
I got bored and stopped asking for it. Even there was not much North Indian restaurant in my home town just like now.

Some 3 yrs after that trip we got a new neighbor who was a home science student and very much interested in cooking different cuisines. Whenever she tries something new she invite me and sister to taste the dish and we both enjoyed her cooking. From her only I learned to make this restaurant type chana masala, Aloo gobi, Veg Chinese Noodles and some other recipes. I tried her recipes at home with my mom's help and everybody started loving my channa masala. So, whenever we had guests at home my mom ask me to cook channa masala and puri.

Ingredients for Chole/Chana masala:

1. Chana/Garbanzo/Chickpeas    1 and 1/4 cup
2. Onion   1 large(finely chopped)
3. Tomato  2 no.(1and 1/2 chopped and 1/2 grinded)
4. Green chilli   1-2 no.(finely chopped)
5. ginger garlic paste    2 tsp
6. Ginger   few stripes(cut in lengthwise) 
7. Fennel seeds     1/2 tsp
8. Cumin seeds/Jeera   1/2 tsp
9. turmeric powder   a pinch
10. chilli powder    1 tsp
11. Chana masala powder    1 tbsp
12. Garam masala powder    1/2 tbsp
13. Tomato Ketchup/sauce    1 tbsp
14. coriander leaves    10 sprigs
15. Salt    as needed
16. Oil      3-4 tbsp

               Soak chana/chickpeas for atleast 8 hours or soak it overnight for best result.Pressure cook chana for 1-2 whistle with a very small pinch of turmeric powder.

Method

• Heat oil in a kadai/non stick vessel,add fennel and cumin seeds allow to splutter.
• then add finely chopped onions,sprinkle some salt and fry till transparent and turns light brown.
• now add ginger garlic paste and fry till raw smell leaves.
• After that add chopped and grinded tomato,chopped green chillies and ginger stripes and stir fry till tomato get soft and mushy.(should leave oil on sides).
• and add all dry powders and give it a stir and fry for 2 minutes.
• Then add tomato ketchup and stir well.
• And now add some lightly mashed chana and stir fry for a minute.
• After that add remaining cooked whole chana (with the water) and enough salt ,mix well .
• If u want,add some more water and cook covered for 5 minutes.
• Lastly add some finely chopped coriander leaves and simmer for another 2 minutes.
• Now the Chole/Chana masala is ready to serve with Batura/Naan/chapathi/roti.
• Serve the chole masala with some finely chopped onions,coriander leaves and lemon wedges.

Ingredients for Batura/Bature

• All Purpose Flour/Maida     1 and 1/2 cup
• Salt   as needed
• Curd/Yoghurt     2 tsp
• Milk     1/2 cup(lukewarm)
• Water (lukewarm)  1/4 cup  ( or adjust accordingly)
• Cooking soda/baking powder   1/4 tsp
• Oil  for kneading and deep frying

Method

• Take a wide vessel,add maida,salt,cooking soda mix well.
• Then add yoghurt and mix it,and make a smooth dough using milk and water.
• Then knead the dough with 1 tbsp oil for 5 minutes or until u get soft,smooth and pliable dough
• After that cover the dough and  keep it aside for 1-2 hrs.
• And after 1-2 hrs,heat oil for deep frying..when really hot,
• Make a medium sized ball of the dough and roll it out to little thick and deep fry in oil.
• Fry until puffed,cooked and lightly brown.
• Using a slotted spatula take the batura and drain it in paper towel.
• Serve immediately with chole/chana masala or any curry.

  Note:  For chana masala..if u don't have chana masala powder..u can substitute with garam masala n curry powder...u can also avoid ketchup n add littlwe sugar n amachur powder if u have.I like my chana masala to be in thick consistency so i didn't add much water,if u want it little more thin ,adjust and add water to ur desired consistency.