Spicy Chana Bhatura

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12 Ingredients

Number of servings

For the bhatura

400grams self raising flour, save some for dusting
1 1/4 cup milk, lukewarm
1/2 bunch coriander, fresh, chopped

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 powder
1 1/2teaspoons cumin
1teaspoons ground coriander
1 medium green chilli, diced
1teaspoons lemon juice

Description

Chana bhatura is a richly spiced chickpea curry served with puffy homemade bread called bhatura.

Method

Step 1 of 3

Heat 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 slowly add the warm milk until the dough begins to come together. You may not need all of the milk. Tip on to a lightly floured work surface and knead for 1-2 minutes. Place in a bowl, cover with a tea towel and leave to rest for 2 hours in the fridge.

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 and coriander on top.