Indian recipe for 4 people, takes only 20 mins; recipe has self-raising flour, fenugreek, lukewarm milk, sunflower oil, black loose-leaf tea, chickpeas, ghee, onion, cumin seeds, black cardamom pods, ginger, garlic clove, green chilli, cinnamon, fenugreek, coriander, ginger, kashmiri chilli powder, anardana, tomato, tomato puree, turmeric, kala namak, black pepper, red onion and coriander.
Channa bhatura
Course: Indian
Servings
4
servings
Prep time
30 mins
Ingredients
- Self Raising Flour: 400g self-raising flour, plus extra for dusting
- Fenugreek: small bunch fresh fenugreek or coriander, finely chopped
- Lukewarm Milk: 250-300ml lukewarm milk
- Sunflower Oil: sunflower oil, for deep-frying
- Black Loose Leaf Tea: 2 tsp black loose-leaf tea, brewed in 1 litre hot water
- Chickpeas: 2 x 400g cans chickpeas, drained and rinsed
- Ghee: 2 tbsp ghee
- Onion: 2 onions, finely chopped
- Cumin Seeds: 1 tbsp cumin seeds
- Black Cardamom Pods: 3 black cardamom pods, bruised
- Ginger: thumb-sized piece ginger, peeled and grated
- Garlic Clove: 3 garlic cloves, finely chopped
- Green Chilli: 2 green chillies, finely chopped
- Cinnamon: 2 tsp ground cinnamon
- Coriander: 1 tsp ground coriander
- Kashmiri Chilli Powder: 1 tsp Kashmiri chilli powder
- Anardana: 1 tbsp anardana
- Tomato: 3 tomatoes, finely chopped
- Tomato Puree: 1 tbsp tomato puree
- Turmeric: 1 tsp turmeric
- Kala Namak: 1 tsp kala namak
- Black Pepper: 1/2 tsp coarsely ground black pepper
- Red Onion: sliced red onion and yogurt, to serve
Directions
- Mix the flour, fenugreek and a pinch of salt in a large mixing bowl. Slowly add the milk until it comes together, then tip onto a lightly floured work surface and knead until you have a soft, pliable dough. Cover the bowl with a damp tea towel and set aside to rest for at least 2 hrs or overnight in the fridge.
- Meanwhile, strain the tea and discard the leaves. Tip in the chickpeas and leave to infuse for at least 1 hr.
- Melt the ghee in a largesaucepan, then add the onions and cumin seeds. Fry over a low heat for 20 mins or until the onions are caramelised. Add the black cardamom and fry again briefly, then add the ginger, garlic and chillies, and cook until fragrant. Add the cinnamon, fenugreek, coriander, ginger, chilli and anardana (if using), and fry for 1 min.
- Tip in the tomatoes and tomato puree, and cook again until the tomatoes have broken down, about 20 mins. Add the turmeric and chickpeas along with the brewed tea. Sprinkle in the kala namak, pepper and a pinch of sea salt. Let it come to the boil, then turn down the heat to low and leave to simmer, uncovered, for 10-15 mins. Add more water if you would like the curry to be looser.
- Fill a large pan a third full with sunflower oil. Heat to 180C on athermometeror until a cube of bread sizzles immediately when lowered in and browns within 30 seconds. Take golf ball-sized chunks of dough, roll into balls, then flatten and roll out with a rolling pin on a lightly floured surface until you have a saucer-sized disc, about 1/2 cm thick. Gently lower into the hot oil with a slotted spoon and let it rise to the surface - it should puff up. Fry for 1-2 mins until golden, then drain on kitchen paper. Serve with the channa, red onion, a little yogurt and a sprinkling of coriander.
