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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Indian Recipe and Meal Ideas
Indian Food and Meal Ideas
Channa Bhatura

The favourite recipe of North Indians. A very hot and spicy preparation of Kabuli chana subji to be eaten with bread made from maida.
For US to UK equivalents see this rough guide

Recipe Ingredients:

  • For Channa
  • 1 cup kabuli channa soaked overnight
  • 1 large tomato
  • 2 large onions
  • 1 1/2 tbsp. chopped coriander
  • 1 tsp. ginger grated
  • 1 tsp. garlic crushed
  • 1 lemon (juice extracted)
  • 2 tbsp. oil, 1 tbsp. ghee
  • 1 tsp. tea leaves (tied into a pouch in a
  • small piece of clean muslin cloth)
  • 4 green chillies slit
  • 2 bay leaves
  • 1 tsp. sugar
  • 1 tsp. cumin seeds
  • Dry masalas :-
  • 1 tsp. red chilli powder
  • 1/2 tsp. each cinnamon - clove powder,
  • turmeric powder
  • 1/4 tsp. each garam masala, pepper
  • powder
  • salt to taste
  • For Bhatura
  • 2 cups plain flour (maida) 2 tbsp. curds
  • 2 tbsp. butter or oil
  • 1/2 tsp. soda bicarb
  • salt to taste
  • Milk to knead dough
  • oil to deep fry



Method:


Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk 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 fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
slices of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
Serves - 5


As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.