Thursday, 2 September 2010
Oil for frying+2tbsp
Heat a oil in a kadai..
In a bowl mix maida, fine rava,baking powder, sugar,salt and buttermilk and knead a stiff dough,if needed use little water to knead.Smear little oil on the dough and leave it aside for 2hours.Divide the dough into equal portions,roll them into balls.Roll out bigger poori's and deep fry them on high flame till light brown on both sides.
Onion,finely chopped -1 big
Ginger garlic paste
Salt to taste
Fresh coriander for garnish
Lemon juice/Lime juice-2tsp
Wash and rinse chickpeas in a clean water for 6-8 hours or better overnight.
then pressure cook them with pinch of sodabicarb up to 2 to 3 whistles.
drain the liquid and keep it aside,reserve the liquid as well.
Heat a oil in a kadai add all the whole spices when they begin to splutter
add finely chopped onions fry them until they are golden brown in colour.
Now add gingergarlic paste,green chillies and tomatoes and sugar cook until
tomatoes are soften now add turmeric,channa masala and salt cook on a low medium flame until the gravy oozes out oil then add boiled chickpeas and 1 cup of reserved liquid,close the lid and leave it to cook for 5 minutes on medium heat.If need more liquid add more reserved liquid.Turn off the heat add lemon juice and garnish with coriander.Serve hot with batura.
Note:If you want more gravy grind fistful of boiled chickpeas,1/2 onion and 1 tomato into fine paste and add it to above mixture along reserved water.