Bhatura:

First Method:

I alternately use 3 different combinations of flours:

1 – Half maida + half corn flour (makai ka attaor flour made with corn used for popcorn

2 – Half maida + half wheat flour

3 – fully maida

No 1 gives golden coloured & very tasty bhaturas.

No 3 gives pure white, usual bhaturas.

No 2 gives light brown bhaturas.

Flour - 3 cups ( either combination of your choice)

Bread slices - 4

Fresh curds - ½ cup

Salt, sugar

Soda - a pinch

Remove crusts from bread.

Mash & mix with curds.

Keep for 1 hour.

Now mix all the ingredients to a dough ( adding very little water, if at all necessary)

Keep for 1-2 hours.

Roll into thick slightly large puris & deep fry in hot oil.

Second method:

Maida - 2 cups

Salt

Thick sour curds - enough to make dough

Mix maida & salt with enough thick curds to make a stiff dough.

Ferment for 4-6 hrs.

Roll into thick slightly large puris & deep fry in hot oil.

Serve with channa.
Channa:
Kabuli Channa - 1 cup

Elaichi - 4, whole

Shah jeera - ¼ tsp

Onions - 2, chop fine

Ginger garlic paste - 2 tsp

Chilli powder - 1 tsp

Dhaniya powder - 1 tsp

Channa masala - 1 tbsp

Methi powder - ¼ tsp

Tomatoes - 3, chopped

Tomato ketchup - 2 tbsp ( a little or more to taste )

Oil - 2 tbsp

To garnish:

Chopped raw onions, lemon wedges, slit green chillies,chopped coriander leaves

Soak 1 cup of channa overnight with soda or in a vacuum sealed container in hot water for 6 hrs .

Wash the channa and pressure cook the channa with elaichi and little salt for at least 20 mts.

Heat oil & fry shah jeera, add ginger garlic paste and finely chopped onion till nicely brown.

Add chilli pdr,turmeric pdr,dhaniya pdr,channa masala and methi pdr and stir till the mass becomes brown.

Add chopped tomatoes and fry till it forms a mass.

In the meantime mash the channa so that some of it is broken well.

Add this to the tomato mixture with a little of the water used for cooking it.

Add the tomato sauce and let it boil.

Serve hot, after garnishing as given.