1cupdried white chickpeas [canned chickpeas can also be used]
water as required for soaking
3cupswater for pressure cooking
a pinch or two of baking soda- optional
other ingredients for the gravy
2 to 3tablespoonoilor ghee
¼teaspoonred chilli powder
1pinchasafoetida (hing)- optional
½ or 1teaspoondry mango powder(amchur powder)
1 to 1.5cupswater to be added later
salt as required
1green chilli (hari mirch)- slit
1teaspoongaram masala powderor chole masala
whole garam masala
1large tej patta(indian bay leaf)
2 to 3cloves
2 to 3black peppercorns
ground paste ingredients
1medium size onion- chopped
2medium size tomatoes- chopped
4 to 5medium sized garlic cloves- chopped
1green chili- chopped
ingredient for bhatura
1.5 cupsmaida(all-purpose flour)
⅓cupfine sooji (rava or fine semolina)
½ tablespoonoil or ghee
½ tablespoon fine granulated sugar
½ teaspoon salt or as required
¼ or ½ teaspoon baking soda
water- as required for kneading
oil- for deep frying as required
pressure cooking chickpeas
Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.
Next day drain all the water and cook the chickpeas with water+salt in a pressure cooker or a pot.
You can also add a pinch or two of baking soda while cooking the chickpeas.
Drain the water and keep the chickpeas aside.
making the curry
In a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili.
Grind or blend to a fine paste.
No need to add water while making the paste as the juice of the tomatoes will help in making the paste.
Keep the paste aside.
Heat 2 to 3 tablespoons oil in a pan or kadai/wok.
Add the whole garam masala (spices) - 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.
Fry the whole garam masala mentioned above till the oil become fragrant. But don't burn them.
Add the ground paste and saute till the oil starts to leave the sides of the masala paste.
Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.
Next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).
Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir.
Add 1 to 1.5 cups water or add as required. Also add salt as per taste and mix well.
Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.
Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.
Lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute or two.
Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves.
You can also garnish with some slit green chilies and ginger julienne.
Serve chickpea curry with onion slices, lemon wedges along with bhatura. Enjoy the chickpea curry with bhature.
Using a sieve, sift the maida (all-purpose flour), salt and baking soda in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.
Now to the sifted ingredients, add the curd (yogurt). Mix very well with a spoon.
Adding water in parts first mix and then knead to a smooth and soft dough.
Cover the dough with a wet cotton napkin and let it rest for 2 hours.
After 2 hours, pinch medium-sized balls from the dough.
Roll the dough piece to a neat ball between your palms. Place the dough ball on your work surface and press it lightly with your fingers. Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. You can also make a round circle.
In a pan or kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.
When the sizzling of the oil stops, turn over the bhatura and fry the other side. You can flip once or twice for even cooking.
When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
Serve the hot puffed up Bhatura with the chickpea curry.
For a detailed post on the bhatura recipes read the following: