- Bengal grams – 100 gms
- Onion – 1 large finely chopped
- Tomatoes – 2 medium make puree
- Ginger garlic paste – 1.5 tsp
- Turmeric powder – 1 tsp
- Cumin/ jeera powder- 1 tsp
- Corriander powder – 1.5 tsp
- Bay leaf -1
- Cinamon stick – 1 inch
- Cloves (laung) – 5 pcs
- Freshly chopped corriander for garnishing
- Tea bag – 1
- Kastori meethi – 1 large pinch
- Aam churchur – 1 tsp
- Aanardana – 1 pinch
- Lemon – cut in quaters
- Oil – 2 tbsp
- Maida – 2 cups
- Sooji – 2 tbsp
- Curd – 50 ml
- Oil – 2 tbsp
- Sugar – 1 tsp
- Eno fruit salt – 1 packet
- Luke warm water – to knead dough
- Oil for frying
- Soak the bengal gram over night or for 6 to 8 hrs. Then put it in the pressure put these already soaked grams along with tea bag, salt, cinamon, cloves and big black cardamom and cook for 3 whistles on a medium flame.
- After 3 whistles let the cooker cool down.Now take a cooking pot and place it over medium flame once the pot is hot add cooking oil to it and to the oil add the finely chopped onions and fry.
- Once the onion are golden brown add the ginger garlic paste and add a bit of water so that it should not get burnt.
- Now after a min add rest of the spices that is turmeric, cumin, coriander and red chilly powders and mix well keep stirring till the oil saperates.
- Now add the tomato puree and to it add the pressure cooked bengal gram and cover and cook for 15 min over . You can add the bengal gram stock as per requirement of gravy. After this add dry mango powder or aam chur powder, aanardana, kasturi meethi and a pinch of sauf or fennel seed powder. Mix well and let it cook for 7 mins over low flame. After this turn off the flame and add some freshly chopped corriander leaves.
- It’s always better to prepare the bhatura dough atleast 2-3 hrs in advance. You Can also make the dough at night and let it rest till morning.
- To make the dough in a bowl add the flour, sooji, curd, salt, oil, sugar and fruit salt and mix it well.
- mix well once the mixture is crumbly you can add lukewarm water little by little and make a soft dough. Cover it with a wet cloth and let it rest for min 2 hrs. I leave it to rest for over night.
- Now heat the oil in a kadhai and start rolling out the bhatura. So that once the oil is heated well you can fry them.
- Once you fry the bhatura you are all set to enjoy this lip smacking delicacy.