Bathura with Chana Masala (Chick peas Masala)

Bathura Ingredients and Directions:

• 2 cups : Plain flour
• 1 tsp: Salt
• 1/2 tsp : Sugar
• 2 tsp : Oil
• 2 tbsp : Yoghurt
• 1/3 tsp : Baking powder
• Milk : As needed

Add salt, baking powder and sugar in a bowl and seive it. Add 1 tsp of oil, yoghurt into it. Kneed it by using as much milk as you need to make a dough. Leave it for 15 minutes and then kneed it again by adding other tsp of oil. Cover it with a hot damp cloth and leave it for at least 3 hours. If the dough is left in the fridge overnight, it's even better. Divide the dough in two equal parts and make long loaf of each part. Cut each loaf in six equal parts with knife. Make ball of each part and flatten it in a round shape with a roller. Heat the oil in a pan and add bathura into it. Immediately press it gently with large spoon. When it inflates like a balloon and becomes golden in colour, then take it out on a tissue paper.



Chana Masala Ingredients and Directions:

• 2 Tin (250gm each) : Chick peas (boiled)
• 1 large : Onion
• 4 Cloves : Garlic (crushed)
• 1 tbsp : Ginger paste
• 1 tsp : Salt
• 1 1/2 tsp : Chilli powder
• 1 tsp: Turmeric powder
• 1 tsp : Dried fenugreek leaves
• 1 tsp: Cumin seeds
• 1 tsp : Coriander powder
• 3 small : Curry leaves
• 1 small : Tomato
• 3 tbsp : Yoghurt
• 1 tbsp : Lemon juice
• 1 large : Green chilli (julien cut)
• 3 tbsp : Fresh green coriander
• Oil : As needed

Add oil in a pan and add cumin seeds and curry leaves into it. Fry it a little; then add onions, garlic and ginger into it. Add salt and put little water in it and cover it on a low flame for 10 minutes (this will help make onion very soft). Further add tomato and stir till it becomes soft. If you are using boiled chick peas tins, then take the water out of the tin into a bowl and add chick peas to masala. Stir them on a high flame by adding yoghurt and lemon juice until oil comes at the end of the pan. Now add chick peas water in it. Add more water if  you like more gravy. Add green chilli and coriander and keep the stove medium until the right consistency of gravy is achieved.Serve this with hot bathura.