To prepare this dish you need:
1 big cup chickpeas (250 grams)
Wash and Soak it for (7-8hrs)
After the chickpeas have soaked for enough time, drain, and transfer to a pressure cooker. Add 1/4 tsp of bicarbonate soda, salt, and add 2 glasses of water. Pressure cook this on medium heat for at least 6 whistles and keep aside.
Prepare the masala powder:
4 Kashmiri chillies
6-7 byadgi chillies
2 tbsp coriander seeds (dhania seeds)
1 tsp cumin seeds( jeera)
1 tsp caraways seeds (shahi jeera)
1 tsp fennel seeds (saunf)
7-8 black pepper(kalimiri)
1” cinnamon (dalchini)
3 cloves (lavang)
1 black cardamom(kali ilaychi)
tiny piece of lace
2 tbs ghee
2 large onions finely chopped
2 big tomatoes pureed
1 green chili (slit)
1 tbsp of Fresh Cream
1 tbsp ginger garlic paste
1 bay leaf
1 tsp cumin seeds
1 tsp kitchen king masala
Pinch of cardamom powder
Salt to taste
1 tsp Sugar
1 tbsp of Cashew Powder
Handful of coriander leaves for Garnishing
To prepare the freshly ground masala, roast the spices for 2-3 mins until fragrant. Next, roast the chilies until it forms a crispy texture.
Allow it to cool. Next, add one tbsp amchur powder with roasted spices and chilies and grind into a smooth powder. Keep the freshly ground Channa masala in the airtight container.
In a Kadai, add 2-3 tbsp of ghee. Once hot, add 2-3 cardamoms, 1 Bay leaf and1 tsp of cumin seeds.
Once it splutters, add 2 finely chopped onions and sauté until it turns golden brown. Next, add 1 tbsp of ginger garlic paste, one slit green chili, 1 tbsp of freshly ground chana masala. Sauté nicely and add 2 big tomato purée.
Allow it to cool for 5-6 mins on low flame. Add the boiled chickpeas and let it cook. Next, add salt to taste and1 tsp of Sugar. To thicken the curry, you can mash a few of the chickpeas before adding them.
After 7-8 mins, add 1 tbsp of cashew powder, and a tbsp of fresh cream. Mix. well. Add 1 tsp of kitchen king masala and a pinch of Cardamom powder. Add little water if required.
Finally, garnish with fresh coriander leaves.
Serve hot with masala Bhatura
Recipe for masala bhatura:
First mash the potatoes and add plain flour to it. Add salt, bicarbonate soda , chili flakes, kasturi methi, and slowly start kneading the dough. Since the potatoes have natural moisture, you don’t need to add water while making this dough.
If the dough is a little sticky, then you can add extra flour to it. Once the dough is ready, add a few drops of oil to smoothen it.
15-20 mins after making the dough, prepare the bhaturas. Divide the dough into small pieces. Roll into a disc shape and deep fry the bhaturas. Serve hot with Chana Masala and masala onion rings and lime.
If you don’t like the deep-fried version you can make small rotis and roast them. Aalu rotis also taste yummy and their texture is also super soft.