Chana Bhatura with Boondi Raita

Chana Bhatura is a great snack that can easily replace a meal. Enjoy the fluffy bhatura with tangy chana and cool it down with Raita.

Ingredients

Bhatura

2 Cups All purpose flour/Maida
Salt to taste
2 tblsp olive/vegetable oil
1/2 package yeast
1 tsp sugar
1/4 cup warm water

Oil for frying

Chana

1 can garbanzo beans
2 tomatoes
1 small onion
1 green chili
2 cloves garlic
1 inch ginger
3 tsp garam masala
1 tsp cumin seeds
1 tsp cumin powder
1 tsp amchur/dry mango powder
1 tblsp oil

Boondi Raita

1/2 cup plain yoghurt
2-3 tblsp boondi (store bought - plain or spicy)
Salt to taste
1 tsp chaat masala


Method

Bhatura

- Add sugar to the warm water and mix well.
- Add the yeast and leave it for 10 minutes. The water will turn frothy.
- In a big bowl, add the sifted flour and salt.
- Add the yeast water and make a smooth dough.
- Add the oil to make it rubbery.
- Leave it for 1-2 hours.
- The dough should have risen up.
- Beat the dough and leave it for another hour or so.
- Flour the surface on which you will make Bhatura.
- Take 2inch dia ball and roll it to a round shape.
- Heat oil in a deep dish frying pan.
- Fry the Bhaturas on both sides until they are slightly crispy.

Chana

- In a food processor puree tomatoes, onions, garlic, ginger, green chilies and handful of garbanzo beans.
- Heat oil and add cumin seeds.
- Once they are browned, add the above puree
- Add all the dry masalas and let it cook until oil separates.
- Add salt and 1/2 cup water
- Add the chana and simmer for few minutes.
- Garnish with freshly chopped cilantro.

Boondi Raita

- In a bowl add the yoghurt, salt and chaat masala.
- Add water to make it liquid.
- Mix well and add half the boondi.
- Add the rest right before serving for the crunch.

Serve Bhatura, Chana and Raita. Garnish with lemon wedges, sliced onions and chopped cilantro.