Chana Bhatura

 Chana Masala is a flavorful South Asian chickpea curry filled with protein and antioxidants. It is delicious, warm, filling, and comforting. It is usually served with Bhatura, a fried, flaky bread that you use to scoop the curry up. This is my family's recipe. 

 

Chana bhatura served with a side of seasoned basmati rice

Serves: 2 people

Chana Masala (Chickpea Curry)

250 g dried chickpeas (or use 1 can of chickpeas)

1 medium yellow onion

2 beefsteak tomatoes (juicy tomatoes are best to use)

1 tsp cumin seeds 

1 tsp turmeric

1 tsp coriander powder

1 tsp garam masala

2 tsp green chilies (jalapenos will do)

1 tsp minced ginger

1 tsp minced garlic (optional)

1 tbsp canola or vegetable oil 

1/2 cup water

salt to taste

 

Bhatura (Fried Bread)

1 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 cup oil for batter

2 cups oil to fry

1/4 cup water

 

1. If you are using dried chickpeas, soak them overnight and boil them in water for 45 minutes. If you are using canned chickpeas, feel free to skip this step.

2. Prepare the bhatura dough. First mix all-purpose flour, baking soda, and salt. Then pour in oil and gather up the dough. 

3. Slowly add water until it is just able to stick together. Do not over-knead the dough or the bhatura will not rise and become soft. Once the dough is complete, set aside, covered. 

4. Mince garlic, ginger, green chilies and set aside. Then dice your onion and tomatoes. 

5. Bring a pot to medium heat and add oil. Then add your cumin seeds, and stir until it becomes aromatic. 

6. Add your onion and let it fry until it becomes slightly translucent. Add a pinch of salt, garlic, ginger, and green chilies. Let them cook until they become aromatic.Then add your tomatoes. 

7. Once the tomatoes have softened up, add turmeric, coriander powder, garam masala, and a pinch of salt. Mix well for the flavors to imbue into each other for about a minute. 

8. Then add half a cup of water and your cooked or canned chickpeas. Let the curry cook for about 10 minutes. 

9. As the curry continues to simmer, bring out a wok or a vessel to fry in. Add your oil to fry the bhatura and bring to medium heat. 

10. Break the rested bhatura dough into equal balls and roll out with a rolling pin into a circle. 

11. Once the oil has heated up (test this by adding a wooden spoon or chopstick to the oil and see it bubbling), add your flattened dough circle. The dough should begin to puff up. Once it has puffed, flip over and fry the other side. The bhatura will become golden brown. 

12. Set aside the fried bhatura on a paper towel to remove excess oil. Repeat these steps until you have the desired number of bhaturas. 

13. Serve your bhatura and chana masala together. Top your chana masala with cilantro if you would like. This dish as a whole is called chana bhatura. Enjoy!