• Boiled chickpea 3 cup
  • Onion 2 tbsp
  • Flour 2 cup
  • Soda a full pinch
  • Salt to taste
  • Curd 3 tbsp
  • Red chili powder 1 tsp
  • Crushed Red chili 1 tsp
  • Rock salt (kala namak) 1/4 tsp
  • Coriander powder 1 tbsp
  • Whole spice powder as required
  • Dry fenugreek leaves 1 tsp
  • Tamarind paste 1/4 cup


Heat oil in a pan and cook onion and boiled chickpeas in it on medium heat.

Combine Coriander powder, red chili powder, crushed red chili, 1 tsp salt, rock salt and add 1/4 cup water. Mix well and pour this mixture into the chickpeas.

Add 3-4 cup water and cook on low heat till the onion dissolves completely.

Add tamarind paste and mix.

Mash the chickpeas a bit.

Add fenugreek leaves and whole spice powder.

Takeout in a bowl and garnish with green coriander and onion rings.

Mix flour with pinch of salt, soda, curd, water and make soft dough for bhatura.

Leave the dough for about 3 hours.

Make small balls of the dough and with the rolling pin, spread it out and make the round thin bhatura.

Deep fry till the bhatura gets nice light brown (like Puri).

Serve Chana Bhatura and enjoy.

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