Meal Prep · Indian
Chana Bhatura
A beloved North Indian classic featuring spicy chickpea curry (Chana Masala) served with fluffy, deep-fried bread (Bhatura).
Ingredients
Tap to check offMethod
Step-by-step- **Prepare Chana Masala:**
- 1. If not already done, soak chickpeas overnight and then boil them until very tender. Drain and set aside.
- 2. Heat 2 tbsp oil in a heavy-bottomed pan or pot over medium heat. Add cumin seeds and let them splutter.
- 3. Add finely chopped onion and sauté until golden brown, about 7-10 minutes.
- 4. Stir in ginger-garlic paste and green chilies. Cook for 1 minute until fragrant.
- 5. Add tomato puree and cook, stirring occasionally, until the oil separates from the mixture (approx. 5-7 minutes).
- 6. Reduce heat to low, then add coriander powder, turmeric powder, and red chili powder. Sauté for 2 minutes, adding a splash of water if the mixture seems too dry.
- 7. Add the boiled chickpeas, garam masala, amchur, black salt, and 1/4 cup water. Mix well.
- 8. Bring to a simmer, cover, and cook for 10-15 minutes, allowing the flavors to meld and the gravy to thicken. Adjust water for desired consistency.
- 9. Garnish with fresh coriander leaves before serving.
- **Prepare Bhatura:**
- 1. In a large bowl, combine all-purpose flour, semolina, sugar, salt, baking powder, and baking soda. Mix well.
- 2. Add yogurt and 2 tbsp oil to the dry ingredients. Gradually add water, kneading continuously, to form a soft, smooth, and elastic dough. It should be slightly sticky initially but become smooth with kneading (approx. 5-7 minutes).
- 3. Lightly grease the dough with a little oil, cover with a damp cloth or plastic wrap, and let it rest in a warm place for at least 1-2 hours (or up to 4 hours) to rise.
- 4. **Fry Bhatura:** Heat oil for deep frying in a wok or deep pan over medium-high heat until it’s hot enough (a small piece of dough should sizzle and rise immediately).
- 5. Divide the rested dough into equal small balls. Lightly grease your hands and rolling pin with oil.
- 6. Roll each dough ball into an oval or round shape, about 5-6 inches in diameter and slightly thick. Avoid using dry flour for rolling as it can burn in the oil.
- 7. Carefully slide one rolled bhatura into the hot oil. Gently press it down with a slotted spoon or spatula to help it puff up completely.
- 8. Once puffed and golden brown on one side, flip it and fry the other side until golden. This usually takes only 30-60 seconds per side.
- 9. Remove the fried bhatura with the slotted spoon and place it on a paper towel-lined plate to drain excess oil.
- 10. Serve hot Chana Masala immediately with freshly fried Bhatura.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 21 g |
| Carbohydrates | 75 g |
| Fat | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store Chana Masala in an airtight container. Bhatura is best eaten fresh but can be stored for 1-2 days; texture will soften.
Freezer Up to 3 months
Chana Masala freezes exceptionally well in an airtight container. Bhatura dough can be frozen for up to 1 month (thaw overnight before use). Fried bhatura can be frozen, but texture may change upon reheating.
Reheat Stovetop/Microwave
Reheat Chana Masala on the stovetop over low heat, adding a splash of water if needed, or in the microwave. Reheat fried bhatura briefly in a dry hot pan or air fryer to crisp up, though it will not be as good as fresh.
Chef’s Corner
- **Perfectly Puffed Bhatura:** The key to fluffy bhatura is a well-kneaded, soft, and adequately rested dough. Ensure your oil is hot enough (around 350-375°F or 175-190°C) before frying to get that instant puff.
- **Flavorful Chana:** Don’t rush the process of cooking the onion and tomato masala for the chana; cooking it until the oil separates is crucial for a deep, rich flavor. A pinch of kasuri methi (dried fenugreek leaves) added at the end can elevate the taste.
- **Chickpea Texture:** Ensure chickpeas are cooked until very tender, almost mashable, for a creamy and authentic Chana Masala texture.
- **Rolling Bhatura:** Lightly grease your rolling surface and pin with oil instead of flour to prevent the flour from burning in the hot oil during frying.
