Choley Baturra/ Chickpeas Masala with fried flatbreads
Choley baturra or channa bhatura is a one of my favorite food combinations; the channa masala is a mildly spiced chickpea curry cooked in a tomato based gravy and bhatura a fluffy deep fried leavened bread, both eaten together makes this a winning combination. Originating from the state of Punjab in India it is normally served as a mid day meal or for breakfast but I could have it any time of the day.
There are numerous recipes and variations for making channa masala online, my recipe isn't exactly how its traditionally made but its an easy to follow, quick and really tasty recipe so give it a try and let me know what you think.
Tips to making the perfect channa masala:
Use the big white chickpeas not the small black ones
Pre soak the chickpeas overnight before cooking it, but if you do forget to as I often do; add a 1/4 tsp of baking soda to the chickpeas some boiling water and keep tightly shut for at least half an hour before cooking it.
Do not throw away the water the chickpeas was cooked in add it to the curry, this liquid called aquafaba contains all the proteins making it both nutritious and delicious.
Tomato paste: add 1-2 Tbsp of tomato paste to the curry, it thickens the gravy.
Serve the Channa masala with some fresh chopped onion, coriander, ginger, green chilies and a wedge of lemon.
The bhatura recipe was handed to me by one of my cousins, it yields very soft and fluffy bhaturas every time and does not soak up too much oil when frying. This recipe uses yeast in it and so could be deep fried or baked. I have made them in the air fryer also it did come out nice and fluffy. Just keep an eye on the temperature and time when cooking so as to not burn it.
Watch a short video on how to cook chilly masala https://youtu.be/VkdLNDo5Ux8
Watch a short video on how to make baturras https://youtu.be/4tSzezSmbtI
Choley Masala/chickpeas masala Recipe
Prep time: 20 mins
Cooking time: 20 mins plus 30 mins to cook the chickpeas
Serves: 8 ppl
To pressure cook the chick peas:
Turmeric Powder: 1/2 Tsp
For the Masala:
White chickpeas: 2 cups
Red Onions: 2 medium size, sliced
Tomatoes: 4 medium sized chopped or a can of chopped tomatoes, I prefer using the can
Garlic: 5-6 pods, chopped fine
Ginger: one inch thumb size piece, chopped fine
Green chillies: 4-6 cut length wise
Cumin seeds: 1Tsp
Tomato paste: 1-2 Tbsp
Coriander powder: 3Tsp
Cumin powder: 1 1/2 Tsp
Turmeric Powder: 1/2 Tsp
Red chili powder: 2 Tsp or more if u want it spicier
Pinch of sugar
Choley/channa masala: 3-4 Tsp of any brand if available
Juice of half a lemon
Chat masala: 1/2- 1 Tsp optional
Fresh coriander leaves: 1/2 cup, chopped
Condiments to serve with (optional):
Onions: 2 medium sized, chopped small
Green chilies: 4, chopped fine
Fresh coriander leaves: 1/4 cup, chopped
Ginger: one inch thumb sized, chopped fine
Lemon: 2 cut into wedges
Wash the chickpeas and leave it soaking overnight, if u forget like I do, pour boiling water on the channa with a 1/4 tsp of baking soda and keep it closed for 1/2 hour till it doubles in size.
Pressure cook the chickpeas with turmeric and salt 4-5 whistles in a traditional pressure cooker if using an Instapot 30 mins on high pressure setting. The chickpeas should be cooked through, you should be able to mash it using your fingers.
Meanwhile in a big pan add 1-2 Tbsp oil when hot, add the cumin seeds then add the sliced onions sauté till light brown then add the ginger, garlic and the green chilies continue cooking till the raw smell leaves and the onions are slightly browned.
Now add the tomatoes and the tomato paste with a pinch of sugar and cook.
Next add all masalas and fry till you get a nice thick consistency.
Now add in the cooked chickpeas with all the water it’s cooked in, add more water if u want more gravy.
Bring to a boil then cover and simmer for 15-20 mins making sure bottom doesn’t catch.
After the 20 mins open check for seasoning, the chickpeas should be coated with the masala now add the chat masala if using, the fresh coriander leaves and last the lemon juice turn off the heat.
To serve the choley; chop finely all the ingredients and serve it on the side. Enjoy with hot fluffy baturras or pooris.
Prep: 20 mins plus 2-4 hours needed for proofing
Serves: 8 ppl
All purpose flour: 500gm
Semolina/Rava: 1/2 cup
Milk: 1 cup
Yeast: 1 tsp
Butter: 50gm (half a stick)
Salt: 1/2 Tsp
Sugar: 2 Tsp
Mix the flour with salt and semolina.
Warm the cup of milk till lukewarm about 30 seconds in the microwave, add the sugar and yeast wait for about 5 mins till the yeast is actived/bloomed. Once the yeast is active mix in the butter and egg to the mixture
Add the wet ingredients to the dry to form a soft ball and keep it in warm dark place for 2-4 hours till doubled.
Once doubled, punch out the air from the dough and knead it for a few mins make balls about the size of 2 inch balls.
Dust your work surface and roll out the balls to round shapes of about 1/4 inch thickness.
Pour sunflower/canola any flavorless oil with a high smoking point oil into a deep dish and heat the oil till hot.
Check the oil is hot by dropping a small portion of the dough, it has to rise without browning. But make sure the oil is hot enough else the bhatura will not puff up well.
When frying the baturra press very gently with a slotted spoon, this will help puff it well.
When the bottom is golden flip it and fry till the other side is golden too, if the bhatura doesn't crisp or collapses then the flame isn't high, adjust it accordingly.
Remove to a plate and serve immediately with the choley masala.
If trying to make it in an air fryer preheat the air fryer for 5 mins at 200C then place the rolled out baturra on the wire basket cook on one side for a minute then open the basket and turn it over and cook on the other side for a minute. It won't have the same taste as when its fried in oil but still fluffy.