Channa Bathura...after a break

I am back after a wonderful vacation to India..had an amazing time with friends and family. Three days of trying hard to stay awake in the day and am back to good ol' way of life here. Apart from the fact that I miss being constantly offered yummy food, all is well ;)

In the short time I was in India, I tried to make the most of it by learning a few more dishes from mom - or should I say lazily overlooked while she did all the hard work..he he! My brother and I enjoy mom's finger licking Channa (Chole) and puffy Bathuras. I've already told you about mom's special Chole ..made with aromatic spices and a tea bag. Add some scrumptious Bathuras to the mix and you have one delectable meal!

Channa(Chickpeas) Curry:

2 Cups Channa/Chickpeas
3 Onions chopped

6 large tomatoes

1 tbsp Ginger Garlic paste

1 tsp Anardana (Dried Pomegranate seeds)

1 tsp Cumin seeds
1 tsp Garam Masala powder

2 tsp Red chilli powder
1 tsp Lime juice

1 tbsp Jaggery

1 Tea bag (regular)

1 Potato, boiled peeled and cubed

1/3 Cup Oil

Salt to taste

Soak channa/chickpeas overnight. Pressure cook with a pinch of cooking soda till done(usually 3 whistles). Strain and reserve. Puree 4 tomatoes and keep aside. Chop the remaining. Powder the cumin seeds and pomegranate seeds. Then add a fistful of boiled channa, onions, jaggery, ginger garlic paste and red chilli powder. Grind to a smooth paste, add water as required.

Heat oil in a pan.Add the ground paste and sauté for a few minutes on medium heat till the paste thickens and the oil begins to float on top. Now add the tomato puree, boiled channa, chopped tomatoes and 1 cup water. Stir and bring to a boil on medium heat, simmer for 10 minutes. Add the cubed boiled potato and then insert a tea bag and let the string hang on the side of the pan (allows you to remove it later)

Add garam masala powder, salt and lime juice. Let simmer for 4-5 minutes. Do not over boil as you don’t want an overpowering taste of tea in the dish. Discard tea bag,garnish with chopped coriander and serve hot.

You will need: (Makes 5-6)

1 Cup All-Purpose flour
Salt to taste
Milk as required

1-2 tsp Plain Yoghurt

Oil for deep frying

Combine all-purpose flour, salt, yoghurt in a bowl. Add milk to this and combine until it all comes together to form a soft dough. The dough should be smooth and not sticky. Cover and let sit for 3-4 hours.

Knead dough well. Divide dough into 5-6 balls. Roll each into a circle and deep fry in oil until puffed. Place on paper towels to drain excess oil and serve hot with the Channa curry.

Happy eating! :)


  1. droolworthy and yummilicious channa batura.

  2. wow, what a beautiful presentation, loving it. Welcome back :)

  3. Good to know that u njoyed ur vacation....both the dishes look delicious....the snaps are awesome too...

  4. wow!!! chana masala recipe sounds totally different. Love it. Nice recipe.

  5. looks super yummy...inviting dish...first time here...u hv a lovely space...following u>>>>>>>>>>>do visit my space as per ur convenience...and participate in my ongoing event A Visual treat..

  6. Yummy n tempting combo...channa masala is ny all time fav with rotis....will try ur version

  7. wow wow yummy chana batura ...looks soooooo inviting ...beautiful clicks makes me hungry now


  8. Chole batura is my favorite one too..Looks really appetizing...

  9. nice recipe. y do u add tea bag?

  10. Yumm yumm chana bhathura..

  11. @ Shruthi, a tea bag adds flavor to the curry. he combination of spices and a tea bag makes this curry different.

  12. Hey Namratha, welcome back!!! give me chole bature anytime:) the pics are drool worth!!!

  13. I love chana bhatura and the pics are so tempting... Yumm!

  14. You are so cruel - making me salivate like this ;). the classic Chana Bhatura looks so darn delicious Namratha. Welcome back.


  15. Hi, The Bhatura looks great. May I ask what oil you use to fry these?

  16. Preethi, I use Vegetable oil.


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