Channa batura is an authentic Punjabi dish which is made using white dried chickpeas. This is Channa masala and batura is the big poori which is served with the Channa masala. Together they are known as Channa batura.
In this blog, I ‘ll pen down the recipe for Channa masala. This is type 1 which is slightly complicated. I shall come up with a quick version of this channa masala in my next blog.
This is restaurant style Channa masala. If you want to know the Batura recipe follow my next blog.
Chickpeas – 1cup
Onion – 2medium
Tomato – 2 medium
Ginger garlic paste – 1tsp
Cumin seeds – 1tsp
Turmeric powder – 1/4tsp
Red chilli powder – 2tsp
Coriander powder – 1tsp
Garam masala – 1/2tsp
Cholemasala – 1/4 tsp (optional)
Cinnamon – 1″
Cardamom – 2
Cloves – 2
Bay leaf – 1
Coriander leaves – 1tbsp
Ginger – 1″ grated
Salt to taste
- Soak the chickpeas in water overnight or for minimum 8 hours
- The size of the chickpeas doubles. In a pressure cooker, cook the chickpeas for 3-4 whistles on medium flame.
- Meanwhile, in a kadhai/pan add oil. Once hot, add jeera and chopped onions (keep 2tbsp for later use) and sweat them.
- Add ginger garlic paste. Saute till the raw smell dissappears.
- Add roughly chopped tomatoes and fry this for a couple of minutes or till the oil separates.
- Add turmeric powder, coriander powder and red chilli powder and mix well with a spatula. Turn off the heat. Let it cool for a while.
- Grind this into a smooth paste in a mixer.
- In the same kadhai/pan add little oil. Once hot, add bay leaf, cinnamon, cardamom and chopped onions.Saute them for a while. Add the ground paste to this and saute till water evaporates.
- Add garam masala to this.You can also add 1/4tsp of chole masala powder but this is optional.
- Now add the boiled chickpeas to it and mix well.
- If you feel the Channa masala is dry and needs water for gravy, feel free to add little water.
- Add chopped coriander leaves and grated ginger to this.
- Serve this with batura.