Channa masala

Channa masala

Ingredients
White channa- 2 cups
ginger-1 inch piece
garlic- 5 pods
cumin seeds- 1 tsp
onion- 1 chopped
tomato - 1 chopped
oil - 1 tbsp
garam masala items each  1 piece
lemon - 1
chilly powder- 1 tbsp
dhaniya powder - 1/2 tbsp
channa masala powder - 1 tbsp (optional)
cumin powder- 1 tsp

Preparation
Wash and Soak channa overnight.

Pressure cook channa for 2 whistle.

Heat oil in a pan,add cumin seeds and allow it to splutter.

Add ginger, garlic to this and saute

Add onions and saute

Then add tomatoes and salt and saute

Add chilly powder, dhania powder and channa masala powder

Add cumin powder also and saute till raw smell disappears.

Allow the content to cool;Add few channa also and grind it into paste.

Keep a pressure cooker, and add oil to it and temper garam masala items.

To this add the ground mixture and saute for 1 minute

Add the cooked channa dal and water to this and enough salt and cook for 1 whistle.

When the pressure is down, open the cooker, mix the channa masala and add lemon juice, garnish with cliantro / corriander leaves and serve it with chapati, roti and baturas

Bhaturas

Batura

Ingredients
Maida- 2cups
Sooji/White rava-1/4 cup
yoghurt-3 tbsp
water/milk/buttermilk-1/4 cup
sugar-1 tsp
salt-1/2 tsp
oil-1 tbsp for mixing
oil- 1 cup for frying baturas

Preparation
Mix maida, sooji,yogurt,sugar,salt together.

Sprinkle water/milk/buttermilk to make the dough to chapati dough consistency.

Atlast add oil and allow it to sit for atleast 2 hrs by covering it with damp cloth.

Divide the dough into small dumplings.

Take a dumpling, dust it in plain flour and roll it evenly.Dont roll it too thick but roll it larger than puri size.

Heat oil in a pan; When hot place the batura carefully into the oil and allow it to fry for 1-2 minutes in medium.
 Press the batura with laddle so that it puffs up. Pour oil on top of the batura while frying using the ladle.

Turn it to the other side and fry in low flame.

Serve it hot with Channa masala