Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Chandigarh · Lunch

Chana Masala with Bhature

Traditional 1. Chana Masala with Bhature recipe

🧺 Ingredients

• White chickpeas (soaked overnight, boiled): 400g
• Onions (finely chopped): 150g
• Tomatoes (finely chopped): 150g
• Ginger (minced): 1 tbsp
• Garlic (minced): 1 tbsp
• Green chillies: 2
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Red chilli powder: 1 tsp
• Turmeric: ½ tsp
• Garam masala: 1 tsp
• Amchur (dry mango powder): ½ tsp
• Oil: 4 tbsp
• Salt: to taste
• Water: 300ml
• Coriander leaves: 3 tbsp
• Maida (all-purpose flour): 250g
• Yogurt: 100ml
• Baking powder: 1 tsp
• Baking soda: ½ tsp
• Salt: ½ tsp
• Oil for frying: 1 litre
• Water: 100ml

👩‍🍳 How to make Chana Masala with Bhature

1. Heat oil at 160°C. Add onions, sauté 5 mins until golden.
2. Add ginger, garlic, green chillies, cook 2 mins.
3. Add tomatoes, cook 5 mins until soft and mushy.
4. Add coriander, cumin, red chilli, turmeric, cook 1 min.
5. Add boiled chickpeas, salt, water. Bring to boil.
6. Simmer 15 mins at low heat (120°C). Gravy should thicken.
7. Add garam masala, amchur. Cook 2 mins more.
8. Garnish with coriander. Serve hot.
9. Mix maida, baking powder, baking soda, salt. Add yogurt, oil, water.
10. Knead into soft, smooth dough. Cover, rest 2 hours.
11. Divide into 8 portions. Oil your hands, stretch each into 5-inch disc.
12. Heat oil to 180°C. Gently slide bhature into oil.
13. Fry 30 seconds, then push down gently with slotted spoon.
14. Fry 2-3 mins until light golden and puffy. Flip, fry 2 mins.
15. Remove to plate.
16. ---

Track the macros of Chana Masala with Bhature and 100s of Indian dishes with Nutri Macro India.