Preperation time: 20 mins | Cooking time: 45 mins
The very famous north indian combo relished all over. Batura's are usually a very large puri, but in my recipe I've gone for medium sized ones.
Oil to fry
Salt to taste
Chopped coriander-1 1/2tsp
2 tbsp. oil, 1 tbsp. ghee
Salt to taste
Sieve together flour, salt and baking powder. Add and mix in curds and oil. Add milk & water if needed to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again.
Take a small portion of dough and roll into 1/4" thick 5" diameter round and fry in hot oil turning only once till very light golden in colour. Serve hot with hot channa
Soak the channa overnight. Pressure cook the channa along with salt & turmeric powder till done. (approx. 2-4 whistles). Heat oil in a pan, add whole garam masalas and cumin seeds. When they start to splutter add the well chopped onions and saute till they turn golden brown in colour. Now add the ginger garlic paste and saute for about 2 minutes. Add all the dry masalas and fry till the raw smell goes away. To this add the chopped tomato and cook until the oil separates.
Add the boiled channa to the masala and cook for about 10 minutes. By this time the channa would have blend with the gravy. Now add the kasoori methi and coriander leaves and cook for 2 minutes.