Chana Bhatura Recipe- Authentic Chickpea Curry with Fluffy Bread

Last Updated on 2 months by Neha Deshmukh

Chana Bhatura Recipe: Authentic Chickpea Curry with Fluffy Bread

Okay, let’s be real. Is there anything more satisfying than a plate of hot, fluffy Bhatura paired with a flavorful Chana Masala? This Chana Bhatura recipe is a bit of a weekend project, but trust me, the effort is so worth it. I remember the first time I attempted this – it took a couple of tries to get the Bhatura just right, but the smiles around the table made it all worthwhile! It’s a classic North Indian dish, perfect for a special brunch or a festive meal.

Servings: 4-6
Cooking Time: 45 minutes
Preparation Time: 20 minutes (plus 2 hours resting time for the Bhatura dough)
Difficulty: Medium

Why You’ll Love This Recipe

This isn’t just a Chana Bhatura recipe; it’s the Chana Bhatura recipe you’ll keep coming back to. We’re building layers of flavor in the Chana Masala, from the aromatic whole spices to the rich cashew paste. And the Bhatura? Light, airy, and perfectly golden. It’s a little bit of work, but the explosion of taste is incredible. Plus, who doesn’t love a good deep-fried treat now and then?

Ingredients

For the Chana Masala:

• 2 cups Chickpeas/Channa
• 1 cup Onion, finely chopped
• 1.5 cups Tomato, finely chopped
• 1 tbsp Green chilli minced
• 0.5 tbsp Ginger minced
• 2 tbsp Garlic minced
• 2 tsp Ginger garlic paste
• 7-10 Cashew nuts
• 1 tbsp Tomato sauce/ketchup
• 0.25 tsp Turmeric powder
• 0.5 tsp Chilli powder
• 0.5 tbsp Channa masala powder
• 0.5 tbsp Chaat masala
• 4 tbsp Oil
• 3 inch pieces Cinnamon
• 3-4 Cloves
• 3 Cardamom
• 1 tsp Cumin seeds
• 0.75 tsp Kala jeera/black cumin seeds
• 0.5 tsp Saunf/sombu

For the Bhatura:

• 2 cups All Purpose flour/maida
• 1 tsp Sugar
• 2 tsp Rava/semolina
• 1 pinch Baking soda/powder
• Warm water, as needed

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish.

• Kala Jeera (Black Cumin Seeds): These have a much smokier, earthier flavor than regular cumin. They’re key to that authentic Chana Masala taste. If you absolutely can’t find them, you can use regular cumin, but it won’t be quite the same.
• Channa Masala Powder: You can find this at most Indian grocery stores. It’s a blend of spices specifically for chana masala, and it makes life so much easier!
• Maida & Rava for Bhatura: The combination of maida (all-purpose flour) and rava (semolina) is what gives the Bhatura that perfect texture – soft on the inside, slightly crispy on the outside. Don’t skip the rava!
• Cashew Paste: Soaking the cashews in warm water for at least 30 minutes (or even better, an hour) makes them blend into a super smooth paste. This adds richness and creaminess to the Chana Masala.

Step-By-Step Instructions

Let’s make the Chana Masala first:

1. Soak the chickpeas overnight in plenty of water. This is important for even cooking! The next day, pressure cook them until they’re really soft – about 4-5 whistles should do it.
2. While the chickpeas are cooking, grind the cashew nuts into a smooth paste with a little water. Set aside.
3. Heat the oil in a large pot or deep pan. Add the cinnamon, cloves, cardamom, cumin seeds, kala jeera, and saunf. Let them sizzle for a minute until fragrant.
4. Add the minced ginger, garlic, and green chilies. Sauté until golden brown.
5. Now, add the ginger-garlic paste and cook for another minute. Then, add the chopped tomatoes and cook until they become mushy and soft.
6. Stir in the turmeric powder, chili powder, and cashew paste. Cook for a few minutes, stirring constantly, until the oil starts to separate.
7. Add the cooked chickpeas, about 1 cup of water (or more, depending on your desired consistency), tomato ketchup, and channa masala powder. Bring to a simmer and cook for at least 15 minutes, allowing the flavors to meld together.
8. Finish with a sprinkle of chaat masala.

Now, for the Bhatura:

1. In a large bowl, mix together the maida, sugar, rava, and baking powder.
2. Gradually add warm water, kneading to form a stiff dough. It should be firmer than roti dough.
3. Cover the dough and let it rest for at least 2 hours. This is crucial for a soft Bhatura!
4. After resting, knead the dough again. Divide it into small, equal-sized balls.
5. Roll each ball into a thin circle, about 6-8 inches in diameter.
6. Heat oil in a deep frying pan or wok. The oil should be hot but not smoking.
7. Carefully slide the rolled Bhatura into the hot oil. Gently press it down with a slotted spoon to help it puff up.
8. Fry until golden brown and puffed up on both sides.
9. Drain on paper towels.

Expert Tips

• Don’t overcrowd the pan when frying the Bhatura. Fry them in batches to maintain the oil temperature.
• The dough for the Bhatura needs to be rested properly. Don’t rush this step!
• For a richer Chana Masala, you can add a tablespoon of butter or ghee towards the end of cooking.

Variations

• Vegan Adaptation: Skip the cashew paste and use a blend of sunflower seeds and pumpkin seeds soaked and ground into a paste instead.
• Gluten-Free Adaptation: This is tricky! You can experiment with a gluten-free flour blend, but the texture won’t be exactly the same. A mix of rice flour, potato starch, and tapioca starch might work.
• Spice Level Adjustment: Adjust the amount of chili powder to your liking. My family prefers a mild spice level, but feel free to add more if you like it hot!
• Festival Adaptations: This is a popular dish for festivals like Navratri and Diwali. During Navratri, you can skip the Bhatura and enjoy the Chana Masala with vrat-friendly snacks.

Serving Suggestions

Garnish the Chana Masala with fresh coriander leaves, fried onions, and a swirl of cream (or vegan cream!). Serve hot with the fluffy Bhatura. A side of sliced onions and lemon wedges is also a great addition.

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. Bhatura is best enjoyed fresh, but you can store it in an airtight container at room temperature for a day. Reheat gently before serving.

FAQs

What is the secret to fluffy Bhatura?

The key is the dough! It needs to be stiff and rested for at least 2 hours. Also, frying in hot oil and gently pressing down with a slotted spoon helps it puff up.

Can I make the Chana Masala ahead of time?

Absolutely! In fact, the flavors develop even more overnight. Just store it in an airtight container in the refrigerator and reheat before serving.

What is Kala Jeera and can I substitute it?

Kala Jeera is black cumin seeds, with a smoky flavor. If you can’t find it, regular cumin seeds will work, but the flavor won’t be quite as authentic.

How do I prevent the Bhatura from absorbing too much oil?

Make sure the oil is hot enough before adding the Bhatura. Also, don’t overcrowd the pan.

Can I use dried chickpeas instead of soaking overnight?

Yes, you can! But you’ll need to soak them for a longer period – at least 8 hours, or even overnight.