Channa Batura is my hubby favorite. So I decided to prepare it at home one morning for breakfast.
Batura is nothing but poories. The size of the poori is just bigger than normal. So I decided to prepare regular size poori.
Ingredients:
1 md cup Channa, soaked overnight and pressure cooked with 2 whistel.
4-5 strands chopped coriander
3 md sized tomatoes
1 tbspn ginger-garlic paste
2 tbspn oil
1 md sized onion
2 green chillies
1 tspn amchur pwdr
1 tspn garam masala pwdr
1 tspn coriander pwdr
1 tspn jeera pwdr
1 tspn chilly pwdr
1/2 tspn pepper pwdr (these above pwdrs, can be just replaced by Channa masala pwdr available in the market)
1/2 tspn jeera
salt
pinch of turmeric
Method:
Grind tomatoes, onion and green chillies. Take a kadai, add oil. Once oil is hot, add jeera and the grinded mixture. Saute it, add ginger-garlic paste, the powders (amchur, coriander, jeera, chilly, pepper and turmeric) and salt. Mix them very well and add the cooked Channa. Cook them and bring it to bowl. Garnish with coriander and serve with hot poories.
Batura is nothing but poories. The size of the poori is just bigger than normal. So I decided to prepare regular size poori.
Ingredients:
1 md cup Channa, soaked overnight and pressure cooked with 2 whistel.
4-5 strands chopped coriander
3 md sized tomatoes
1 tbspn ginger-garlic paste
2 tbspn oil
1 md sized onion
2 green chillies
1 tspn amchur pwdr
1 tspn garam masala pwdr
1 tspn coriander pwdr
1 tspn jeera pwdr
1 tspn chilly pwdr
1/2 tspn pepper pwdr (these above pwdrs, can be just replaced by Channa masala pwdr available in the market)
1/2 tspn jeera
salt
pinch of turmeric
Method:
Grind tomatoes, onion and green chillies. Take a kadai, add oil. Once oil is hot, add jeera and the grinded mixture. Saute it, add ginger-garlic paste, the powders (amchur, coriander, jeera, chilly, pepper and turmeric) and salt. Mix them very well and add the cooked Channa. Cook them and bring it to bowl. Garnish with coriander and serve with hot poories.
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