Chana Batura

I got this recipe from whereincity.com.It was very tasty.I am writing it down so that all of you can try it out.

For chana

========

• 1 cup kabuli chana , soaked overnight
• 2 large tomato
• 2 large onions
• 1 1/2 tbsp chopped coriander
• 1 tsp ginger grated
• 1 tsp garlic crushed
• 1 lemon ( juice extracted)
• 2 tbsp oil,1 tbsp ghee
• 1 tsp tea leaves tied in a pouch or 2 tea bags
• 4 green chillies slit
• 2 bay leaves
• 1 tsp sugar
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp each cinnamon-clove powder
• turmeric powder-a pinch
• 1/4 tsp garam masala powder
• 1/2 tsp pepper powder
• salt to taste

For Batura

========

• Maida - 1 cup
• Rava - 1/2 cup
• curd - 1 1/2 tbsp
• salt - 1 to 2 tsp
• sugar - 2 tsp
• yeast - half a pinch dissolved in warm water-2 tsp
• Butter - 1 tbsp
• milk - to knead dough
• Oil - for deep frying

Method:

======

Batura

=====

• Sieve maida.
• Add salt,sugar,maida flour,rava,butter,curd into a bowl.
• Add the yeast solution.
• Knead into a soft dough by adding milk little by little.
• Cover with a wet cloth and set aside for 6 hours.
• 
  
• Make sure the cloth does not dry dry.Wet it as it becomes dry.
• Smear oil on your palms,roller and on the base where you are going to roll the batura.
• Take a round ball of dough(big or small..I have made small baturas) and roll it like a roti.Do not make it too thin or too thick.
• Fry in hot oil turning only once till it gets a light tinch of brown colour.
• Serve hot with chana with chopped onions,green chillies and lemon.

For chana

=======

• Pressure cook the soaked chana with tea bag,bay leaves and 1/2 tsp of salt.( 1 whistle on a high flame and switch off after 15 min on a low flame).
• Set aside to cool about 2 tbsp of chana for grinding.
• Drain the water completely from cooked chana and save the stock.
• In a mixie,grind together 1 tomato,1 onion ,cooled chana and 1/2 tbsp coriander leaves.
• Chop the other onion and tomato into small pieces.
• Heat oil in a kadai,add cumin seeds.
• When it splutters,add ginger -garlic and fry for a min.
• Add chopped onions and tomato and saute till it becomes tender.
• Add the ground paste and fry for another 3 min.
• Add red chilli powder,turmeric powder,pepper powder and garam masala powder.
• Stir and fry till the oil separates.
• Add the drained chana and 2 cups of stock.
• Bring it to boil and cook on a medium flame till it thickens.
• When the gravy thickens,change it into a serving dish.
• Heat oil in a tadka pan,add green chillies,cinnamon-clove powder,chopped coriander leaves and immediately pour it over chana.
• Squeeze lemon juice on top.Stir in gently and serve with batura.
•