Channa Batura

From the past 2 weeks, ive been tempted now and then to have a huge king sized batura and channa at Shivasagar counter in our nearby Escape Mall. But each time i found some time from work and got thoughts of escaping to Escape Mall (the name is apt for the mall isnt it?? ;-))

i cudnt get my hands on eating one of these. Either, its too early at the counter to make these or Kavi is not interestedto walk all the way there accompanying me... poor me :((

2 days ago Akka came online and told me she prepared CB that day. Seems Bhavaji's eyeballs popped out after seeing it coz its supposedly his fav food. But the point to be noted here is how did akka know i had my mind on it too? Amazing na?? i became doubly sure that sixth sense or ESP or watever u wana call it.. does exist... and works more so in the case of people you looooveee <3<3>

Now lets cut this crap and move over on how to make this lip smacking snack. Appaji loved the taste of it and mum got bit J tat her younger daughter (tats me me me) finally can dish out something eatable..maybe a little better than her at times ;-)))

The below portion Serves 4 medium sized people and 2 heavy built types :))))) . Harish hope u r happy now..coz u know how many tummies these fill.

Ingrediants:
To make BATURAS / POORIS :

Whole Wheat Flour - 2 cups

Curds/Yogurt - 2 tsp

Warm Water

Salt to taste

1. Kneed the dough from the above ingrediants and keep it aside for 15-20 mins.This will give a nice texture to the pooris.
2. After making the gravy below, knead the dough again and roll out into 6 medium sized balls.
3. Roll each to a 6 inch diameter circles.
4. Fry in hot oil. Turn only once until its a very light gold in color. The idea is to keep the pooris soft and not make it crispy. I hate crispy pooris coz u cant enjoy the gravy with it.

To make GRAVY :

Kabul Kadle/Kabuli Channa - 1 cup (soaked overnight)

Onion - 3

Tomatoes - 6 large

Ginger Garlic paste - 1 tsp

Jeerage/Cumin powder - 1 tsp

Jaggery - 1 tsp

Red Chilli Powder - 2 tsp

Lime Juice - 2 tsp

Garam Masala - 1 1/2 tsp

Salt to taste

Oil (for seasoning/tadka) - 3-4 tsp

Coriander for garnishing

1. Cook the soaked kadle in a pressure cooker (2-3 wistles) with a cup of water and a bit of salt. Keep it aside.TIP: Do not drain all water because you can use this to add to the gravy later rather than using normal water.
2. Make puree out of 4 large tomatoes. Firstly, drop them in boiling water until the skin peals (see below pic). Then remove the skin and blend it in a mixer.

3. Now make a paste by grinding onions, jeera powder, jaggery , red chilli powder and a bit of boiled kadle. Mix the paste withthe puree and keep it aside.
4. Heat oil in a pan and throw some mustard. When it splutters, add ginger garlic paste. When this turns slightly brown, add chopped tomatoes.
5. Saute for a while and add the puree-paste and cooked kadle. Now sprinkle salt as required.

6. When the oil begins to leave the sides of the pan, squeeze half a lemon, garam masala and switch off the stove.

Garnish with finely chopped coriander leaves.
Serve baturas with garam channa and slices of onions and lemon.