BATTURA WITH CHANA MASALA

BATTURA

Maida -2cups
Semolina (rawa-3tbsp
Yeast -1tbsp (dissolved in½ cups of water)
Sugar -1tsp
Salt -to taste
Yoghurt (curd)-3tbsp
Oil -required
preparation
In a mixing bowl mix Maida ,semolina, yoghurt, salt and sugar together


 Add the yeast water into the mixing bowl and make a thick dough


 Cover the dough with a wet cloth and keep asidefor 2hours for fermentation
Divide the dough into 10 -12equal parts
 Roll it out to a dessert plate size

Heat oil in a deep frying pan and put battura in it
lightly press on the surface with a spoon, the battura will puff up






. CHANA MASALA

White chick peas-1cup
Onion -1
Tomato -1
Green chilly -1
Garlic -4
Ginger -1piece
Bay leaf -1
Red chilly powder -1tsp
Coriander powder-1tsp
Turmeric powder -1/2 tsp
Garam masala -1/2 tsp.
Vegetable oil -3tsp
Salt -to taste
Coriander leaves-2tbsp (chopped)

Method:
1. Soak chick peas in water for 8 hours or overnight.


2. Cut onion, tomato and green chilly. Heat little oil in a frying pan and fry for 1minutes.


3. Grind it with ginger and garlic into a smooth paste.

4. Heat oil in a pan and fry bay leaves for 30 seconds. Add the ground  paste and fry on medium heat until the oil starts separating from the mixture

5. Add red chilly powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add cooked chick peas along with the water in which it was cooked. Stir well and cook over medium heat for 5-7 minutes.adjust salt and water. Remove from heat and garnish with coriander leaves.
Serve with Battura