CHANNA - (BHATURA) / CHOLE BHATURA, how to make Channa

This is really a Dhabba-style, restaurant-style Kabuli Channa. While travelling in Uttarakhand, I extracted so much information from the chefs there.
Kabuli channa/Garbanzo beans has amazing health benefits. The Manganese in Channa, causes skin-cells to produce energy to fight against wrinkle causing radicals.Chickpea flour combined with turmeric powder, milk or yogurt is very good for skin. Fights against ring-worm infections, treats leucoderma, rich in fiber and protein, hence controls hunger pangs, cholesterol reducer, high in minerals, induces good sleep, and are great in reducing heart attacks.
Please check my other side dishes for rotis and poories
Please check my Glossary for any unknown terms

Ingredients

Kabuli Channa - 3/4 cup, soaked over night

Onion - 2, chopped

Tomatoes - 3, chopped

Ginger-garlic paste - 1 tsp

Chilli powder - 3/4 tsp

Jeera/cumin powder - 1 tsp

Coriander/dhania powder - 1 tsp

Kitchen king masala - 1 tsp

Channa masala - 1 tsp

Kasuri methi - 1 tsp, crushed

Salt to taste

To Season

Cooking oil - 4 tsps

Turmeric powder - 1/2 tsp

Jeera/Cumin - 1 tsp

Recipe Cuisine: North Indian; Category: Breakfast/Lunch/Dinner

Prep time: 15 mts; Soaking time: Over night; Cooking time: 35 mts

Serves 3-4

Channa, soaked over night, pressure cooked with 2 tea bags(this gives the rich dhabba style color), for 20 - 25 mts

Pan heated with 2 tsps oil, onion and tomato along with ginger-garlic paste, sauteed well.

When they are well sauteed, when tomatoes have become mushy, add the well crushed kasuri methi

Mix well, allow it to cool down.

Then grind to a fine paste

Heat the balance oil in the pan, season turmeric powder and jeera

Add the ground paste, and also the chilli, jeera and dhania powders

Add the pressure cooked channa, remember to discard the tea bags, add salt to taste

Mix well, and add the Kitchen King and Channa masalas.

All mixed well, and allowed to simmer for 5 minutes

Serve this piping hot Channa with Onion rings, also garnish with coriander leaves/cilantro.

Serve with the oil -less Bhaturas

This post first appeared in www.malpatskitchen.com

Notes

* If you like the reddish gravy with white Channas, then omit the tea bags.

* 1/2 tsp lemon juice is optional.

*We can top the Channa with some chopped onions too.

Categories: Inseparable Combos, Side dishes for rotis & poories