Channa Batura
Since Oct16 is world bread day I decided to post a recipe of my favorite Indian bread. The reason its my favorite is I always thought that it was too difficult to make but once I learnt the right way Ive been making it often.
Maida flour (All purpose flour) - 2 cups
Wheat flour - 1/2 cup
Salt - 1 tsp
Curd - 3 tbsp
Oil - for deep frying
Method:
Mix all the ingredients with enough water to make a soft dough. Wrap the dough in a moist cloth and let stand for anywhere between 3 - 4 hrs. The dough should have raised by then. Roll out big puris and deep fry till golden and serve with channa masala.
Note: While rolling out the puri dust with litte wheat flour so that it does not stick to the rolling pin.
Ingredients:
White channa dal (garbanzo beans) - 2 cups (i use the canned variety)
Potato (boiled and cubed) - 1 (optional)
Onions (minced in a food processor) - 2
Tomatoes (minced in a food processor) - 3
Jeera - 1 tsp
Ginger-garlic paste - 1 tbsp
Chilli powder - 2 tbsp
Garam masala - 1 tsp
Coriander powder - 1 tbsp
Turmeric - 1 tsp
Channa masala - 1 tsp (optional)
Kasoori methi - 1 tsp (optional)
Salt - as needed
Oil - 3 tbsp
Coriander leaves - for garnishing
Lime - 1/2
Method:
Heat oil in a pan and add jeera. Once it starts to turn golden brown add minced onions and tomatoes and fry in medium heat till the oil starts to seperate. Add chilli powder, turmeric, garam masala, channa masala, coriander powder and salt and fry till the raw smell disappears. I use store bought garbanzo beans as it is already cooked. Else kabuli channa can be soaked overnight and pressure cooked. Add channa and potato cubes to the pan and 1 cup of water and cook in medium heat till the gravy reaches desired consistency. Add kasoori methi and squeeze juice of half a lemon and remove from heat. Finally garnish with coriander leaves and serve. I served mine with batura but this can be served with any kind of bread (chapathi, naan) or pulao.
Batura
Ingredients:Maida flour (All purpose flour) - 2 cups
Wheat flour - 1/2 cup
Salt - 1 tsp
Curd - 3 tbsp
Oil - for deep frying
Method:
Mix all the ingredients with enough water to make a soft dough. Wrap the dough in a moist cloth and let stand for anywhere between 3 - 4 hrs. The dough should have raised by then. Roll out big puris and deep fry till golden and serve with channa masala.
Note: While rolling out the puri dust with litte wheat flour so that it does not stick to the rolling pin.
Channa masala:
Ingredients:
White channa dal (garbanzo beans) - 2 cups (i use the canned variety)
Potato (boiled and cubed) - 1 (optional)
Onions (minced in a food processor) - 2
Tomatoes (minced in a food processor) - 3
Jeera - 1 tsp
Ginger-garlic paste - 1 tbsp
Chilli powder - 2 tbsp
Garam masala - 1 tsp
Coriander powder - 1 tbsp
Turmeric - 1 tsp
Channa masala - 1 tsp (optional)
Kasoori methi - 1 tsp (optional)
Salt - as needed
Oil - 3 tbsp
Coriander leaves - for garnishing
Lime - 1/2
Method:
Heat oil in a pan and add jeera. Once it starts to turn golden brown add minced onions and tomatoes and fry in medium heat till the oil starts to seperate. Add chilli powder, turmeric, garam masala, channa masala, coriander powder and salt and fry till the raw smell disappears. I use store bought garbanzo beans as it is already cooked. Else kabuli channa can be soaked overnight and pressure cooked. Add channa and potato cubes to the pan and 1 cup of water and cook in medium heat till the gravy reaches desired consistency. Add kasoori methi and squeeze juice of half a lemon and remove from heat. Finally garnish with coriander leaves and serve. I served mine with batura but this can be served with any kind of bread (chapathi, naan) or pulao.
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