Preparation time is 35minutes
Cook time is 30minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
For the bhatura
- 1teaspoons lemon juice
- 300grams plain flour, save some for dusting
- 1/2teaspoons baking powder
- 1 pinch bicarbonate soda
- 120grams natural yoghurt
- 1L vegetable oil, save 2 tbs for later (for deep frying)
- 800grams chickpeas, drained
- 1 large red onion, peeled and sliced
- 2teaspoons garlic and ginger paste
- 2teaspoons chana masala
- 1 1/2teaspoons cumin
- 1teaspoons ground coriander
- 1 medium green chilli, diced
Description
Make a quick and simple bhatura bread with flour and yoghurt to accompany chickpea curry.
Method
Step 1 of 3
Heat half of the oil in a large pan on medium high heat and cook the onion for 5 minutes. Add the garlic and ginger paste and chilli and cook for 2 minutes. Stir in the cumin, ground coriander, chana masala powder and lemon juice and cook for 1 minute. Tip in the chickpeas and add two tins of water. Reduce the heat and simmer for 15 minutes. Set aside until you have made the bhatura.
Step 2 of 3
Add the flour to a large bowl and whisk in the baking powder and soda. Add the yoghurt and mix until the dough begins to come together, add a little water and a tablespoon of oil. Tip on to a lightly floured work surface and knead for 1 minute. Place in a bowl, cover with a tea towel and rest for 15 minutes.
Step 3 of 3
Roll the dough into balls and on a lightly floured work surface, use a rolling pin to roll out into thin discs. Heat oil in a large, deep pan. Drop the dough into the oil carefully, working in batches. Deep fry for 1-2 minutes until crisp, golden and puffed up. Drain on kitchen paper and serve with the chickpea curry.
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