Servings: approx 30
Preparation time: 1 hr. 10 min
Cooking time: 1hr 40 min
Level: Intermediate
Ingredients:
Bara:
1 lb flour
1 tsp saffron powder (tumeric)
1 tbsp. baking powder
1 tsp yeast
1/4 tsp. sugar
1 tsp. salt
2 cups water
1 tbsp. oil
Oil for frying
Channa:
2 cups channa, soaked overnight
10 cups water, for boiling
2 tsp. baking soda
2 tbsp. oil
1 tsp. curry
1 tsp. saffron (tumeric)
1 tsp. geera (cumin)
1 tsp. masala
2 cloves garlic, chopped finely
1/2 onion, chopped finely
5 leaves chadon beni ( bandhania), chopped finely
Salt and pepper to taste
Directions:
Bara: Mix all the ingredients dry in a bowl. Add the water and knead until a smooth dough is formed. Then add the tablespoon of oil over the dough. Cover with a cloth and leave to rest for 1 hour or until double its size. Spread a thin layer oil over the surface you're using and make little balls about 2 inches in diameter. Heat the oil over a medium to high flame and spread the bara dough with your hands. Fry on both sides for 7 to 10 seconds. Then drain on paper towels.
Channa: Soak the channa overnight and place to boil. About 25 minutes later, add the baking soda. Continue boiling for about 30 minutes or until soft. Heat the oil over a medium flame. Mix the curry, geera, and masala in 1/4 cup of water and add to the pot. Add the onion and garlic; saute until golden and the curry is just about to get dry. Add the channa; simmer for 20 minutes. Pour enough water to cover the channa. When its nearly finished, mash a few of the channa to form a sauce. Mix in the finely chopped chadon beni and adjust salt and pepper to taste.
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Source: simplytrinicooking.com
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