Preparation
1) In a bowl add flour, rava (Suji powder – course Samolina), butter, yogurt, baking powder and sodium bicarbonate and knead into a smooth dough with out adding water. Keep aside for 4 to 5 hours.
2) Cut onions and tomatoes finely
3) Slit the chillies lengthways
4) De-skin and dice each potatoe into quarters
5) Cut the 2 inch ginger into half and slice finely. Cut other half of ginger into long and thin slices (for garnishing)
6) Slice garlic finely
7) Cut corriander leaves finely
8 ) Cut lime in to 4 slices
9) Cut red onions into round slices
Cooking Process
Channa Curry
1) In a sauce pan heat 2-3 TB spoons of oil and fry ginger and garlic then add onions and fry for 3-4 minutes
2) Add coriander powder, cumin powder and garam masala and fry for 2 minutes
3) Add tinned channa and potatoes and cook for 15 minutes adding 2 cups of water. If it is soaked channa, you have to cook channa seperatly for 20 minutes.
4) Then add tomatoes and cook for further 10 minutes
5) Finally garnish with coriander leaves and sliced ginger.
The Baturas
1) Roll the dough into 10 equal balls and with the help of rolling pin make each ball into flat and round poori like discs
2) In a deep frying pan heat 250ml of oil (the oil should be piping hot)
3) Fry the dough discs (pooris) in oil on both sides until golden brown
4) Serve with channa curry, sliced red onion and lime
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