Channa Bhatura Recipes

Channa Bhatura

Channa Bhatura Recipe

Ingredients

Prepare Chanay:
1. Saunf (Fennel seeds) ½ tsp
2. -Zeera (Cumin seeds) 1 tsp
3. Tez paat (Bay leaf) 1
4. Javitri (Mace) 1 piece
5. Laung (Cloves) 2 -Oil ½ Cup
6. Rai dana (Mustrad seeds) ½ tsp
7. Zeera (Cumin seeds) ½ tsp
8. Pyaz (Onion) grinded 1 Cup
9. Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
10. -Tamatar (Tomato) pureed 1 Cup
11. Kashmiri lal mirch 1 tsp (optional)
12. -Namak (Salt) 1 tsp or to taste
13. Dhania (Coriander seeds) roasted & crushed 1 tsp
14. Haldee powder (Turmeric powder) 1 tsp
15. Lal mirch powder (Red chili powder) 1 tsp
16. Pani (Water) 2-3 tbs
17. Chanay (Chickpeas) 500 gms (Boiled with 1 tsp salt)
18. Left over water from boiled chick peas 1 Cup

Prepare Baturay:
1. Maida (All-purpose flour) 2 Cups
2. Sooji (Semolina) 1/3 Cup
3. Cheeni (Sugar) powdered 1 tsp
4. Baking powder 1 tsp -Baking soda ¼ tsp
5. Namak (Salt) ½ tsp or to taste
6. Dahi (Yogurt) ¼ Cup
7. Pani (Water) ½ Cup or as required

Directions

1. Grind together roasted gram and poppy seeds.
2. In a bowl add boti and all other ingredients and mix well.
3. Leave for 2-3 hours or more if want tenderer.
4. Adjust the Botis on Skewers and Grill or BBQ till meat is done.
5. You can also make them in pan and give a coal smoke in last OR you can bake them for 20-20 mins in oven @ 180 Degrees.
6. Serve with Parathas, Pooris or Naans alongwith Chutneys and Salad.

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