Batura

This is a deep fried Indian bread that tastes good with Channa Masala and the combination is so popularly called Channa Batura or Chole Puri.

Ingredients

• 2 cups All Purpose Flour (Maida)
• 1 cup Yogurt (Adjust as required)
• 1/2 tsp Sugar
• 1 tsp Salt (Adjust to taste)
• 1 tsp ghee for the dough
• Oil for deep frying

Method

1. Mix the flour, sugar, salt, ghee and add the yogurt little by little and mix well to form a soft pliable dough.
2. Cover the dough with a wet cloth and keep aside for 1 hour.
3. Gently punch the dough and divide it into small lemon size balls.
4. Roll out each ball into circles 1/4 " thick.
5. Heat oil in a wok and start to fry the rolled out baturas one by one.
6. Serve the batura hot with Channa as side dish.

Channa Masala

Protein rich chickpeas (channa) in tomato gravy makes a yummy side dish for chappatis / poori or batura.

Ingredients

• 1 cup Kabuli Channa (Chickpeas) 
• 1 Tomato
• 2 Cardamom
• 5 Cloves
• 1" piece Cinnamon
• 2 tbsp chopped cilantro
• 1 Tea bag
• 1 tsp Sambar powder
• 1/2 tsp Turmeric
• 1/2 tsp grated Ginger
• 2 green chillies (Adjust to taste)
• 1 tsp Oil
• 1 tsp Kasuri methi
• 1 tsp Salt (Adjust to taste)
• 1/2 tsp Fennel seeds (Saunf)
• 1/2 tsp Cumin seeds (Jeera)
• 1 Bay leaf
• 1 tsp Lemon juice (Optional and Adjust to taste)

Method

1. Wash and soak the channa for 6-8 hrs and then pressure cook it for 6 whistles along with the tea bag and salt and keep aside.
2. Grind the tomato, cardamom, cinnamon, clove, fennel seeds, ginger and green chillies and keep aside
3. Heat the pan and add the oil, bay leaf and cumin seeds. When the cumin seeds crackle, add the ground mixture and cook it for a few minutes. Then add the cooked channa after squeezing and removing the tea bag. Add the Kasuri methi, turmeric, sambar powder and salt and allow it to cook for a few more minutes so that all the flavors blend in.
4. Remove the chole from fire and add the lemon juice and mix well. Garnish with chopped cilantro and serve hot with roti/ poori/ batura/ rice.

Aloo Paratha

This Aloo Paratha is everybody's favourite in my house. I learnt this recipe from a caretaker of the hotel where I stayed when I was in UK. It is such an easy recipe that will never fail you.

Ingredients
For the Paratha:

• 1 1/2 cups whole-wheat flour
• Water as needed
• Pinch of salt  
• oil to cook the paratha
• 1/4 cup whole-wheat flour for rolling

For the Potato filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1 chopped green chili
• 2 tablespoons chopped cilantro
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchoor powder
• 1 teaspoon chat masala
• 1 teaspoon coriander powder
• 1/4 teaspoon ajwain

Method

1) Mix flour, salt and water together to make a soft dough. Cover it and allow it to stand for 30 min.

2) In the meantime, boil and peel the potatoes and add them to a bowl.

3) Add all the ingredients for the potato filling to the bowl and nicely mash the potatoes with the spice mixtures.

4) Divide the dough into 8 small balls (approx) and divide the potato filling into 4 small balls (approx).

5) Take 2 dough balls and roll into two 3" circles as show below.

6) Take a portion of the potato mixture and spread it on one of the rolled dough.

7) Cover this dough with the second rolled dough.

8) Press and seal the edges of both the rolled dough firmly.

9) Apply some dry flour on both sides and slowly roll into a disc of about 8 inches or till the sealing and the filling stays intact. Add more flour while rolling and keep flipping and roll on the edges first before doing the center.

10) Now put the rolled aloo paratha on a hot griddle.

11) After a few seconds add oil to the paratha and flip it over.

12) Again, flip the paratha and lightly press the puffed areas with a spatula. Add more oil and flip again and press with the spatula making sure the paratha is golden-brown on both sides.

13) Serve hot with a blob of butter on top and pickle or curd.

Suggestions/ Notes

• The Spices/ herbs add to the potato filling can be varied according to your taste. You could even add coriander seeds, pomogranate seeds, kasuri methi or just any spice of your choice.