Chana Bhatura: Fluffy Bread & Spicy Chickpea Curry Recipe
2 hours
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About Chana Bhatura: Fluffy Bread & Spicy Chickpea Curry Recipe
Indulge in the rich flavors of authentic Punjabi cuisine with this Chana Bhatura recipe. This classic combination features fluffy, deep-fried Bhatura bread perfectly complementing a vibrant and spicy Chana Masala (chickpea curry). Prepare for a hearty and satisfying meal that's perfect for lunch or dinner.Our recipe uses a blend of refined flour, semolina, and whole wheat flour for the Bhatura dough, resulting in a uniquely light and chewy texture. The Chana Masala is bursting with aromatic spices, including ginger, garlic, tomatoes, and a touch of Kasuri Methi (dried fenugreek leaves) for an unforgettable taste.Whether you're a seasoned Indian cook or a curious beginner, this detailed recipe will guide you through each step, ensuring a delicious and authentic Chana Bhatura experience. Get ready to savor this iconic Punjabi dish!
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Bhatura Dough:
- 1 cup All-Purpose Flour maida
- 1/4 cup Semolina fine, suji
- 2 tbsp Whole Wheat Flour whole
- 1.5 tsp Salt
- 1 tbsp Yogurt also known as curd or curds
- 1.5 tsp Dried Fenugreek Leaf dried fenugreek leaves
- 1/2 cup Water add more as needed to achieve desired dough consistency.
For the Chana Masala:
- 1 cup Chickpeas kabuli chana, soaked overnight, dried
- 3 Onions finely chopped, medium
- 3 Tomatoes finely chopped, medium
- 1 tbsp Ginger Paste
- 2 tbsp Vegetable Oil for sautéing
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder also known as dhania powder
- 1 tsp Dry Mango Powder dried mango powder
- 1 tsp Garam Masala or chana masala
- 1 tsp Salt to taste
- 1.5 tbsp Coriander chopped, also known as dhania
- 1.5 tsp Dried Fenugreek Leaf dried fenugreek leaves
- Vegetable Oil as needed, for deep frying the bhatura
Instructions
Prepare the Chickpeas
- Soak 1 cup of dried chickpeas overnight. Pressure cook until tender (about 3-4 whistles).
Make the Bhatura Dough
- In a large bowl, combine all-purpose flour, semolina, whole wheat flour, salt, and yogurt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes. Add Kasuri Methi. Cover the dough with a damp cloth and let it rest for at least 2 hours.
Prepare the Chana Masala
- Heat oil in a pressure cooker or large pot. Add chopped onions and sauté until light pink. Add chopped tomatoes and cook until softened and oil begins to separate.
- Add ginger paste, red chili powder, coriander powder, amchur powder, garam masala, and salt. Sauté for a minute. Stir in chopped coriander and Kasuri Methi. Add the cooked chickpeas and pressure cook for 4-5 whistles.
Fry the Bhatura
- Divide the rested dough into small balls. Roll each ball into a 4-5 inch diameter circle. Deep fry in hot oil until puffed and golden brown. Drain on paper towels.
Serve
- Serve the hot, fluffy Bhatura with the flavorful Chana Masala.
Recipe Notes
Expert Tips for Perfect Chana Bhatura:
- For extra fluffy Bhaturas, use warm water and let the dough rest for at least 2 hours. A longer resting time allows the gluten to relax, resulting in a lighter texture.
- Don't overcrowd the pan when deep-frying the Bhaturas. Fry them in batches to ensure even cooking and puffiness.
- Adjust the spice level of the Chana Masala to your preference. Add more or less chili powder depending on your heat tolerance.
- For a richer flavor, you can add a teaspoon of ghee (clarified butter) to the Chana Masala while cooking.
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Recipe Nutrition
Calories: 388kcalCarbohydrates: 42gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1140mgFiber: 3gSugar: 4g
Jiya Makhija
Articles: 42
5 Comments
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This looks delightful! Thanks for the recipe.
This looks incredible! Thank you.
What a great recipe! Thanks for sharing.
Such a perfect dish! Thank you.
This is awesome! Can’t wait to cook it.