Kabuli channa Batooraa

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  • Food Type: Vegan

Recipe Type


 Cuisine By Region


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  • Chickpeas (kabuli chana) soaked overnight and drained1 cup

  • Tea bags 2

  • Salt to taste

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies slit2

  • Ginger-green chilli paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Cumin powder ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Chole masala 1 teaspoon

  • Dried mango powder ½ teaspoon

  • Dried pomegranate seeds (anardana) roasted and coarsely crushed1 tablespoon

  • Garam masala powder 1 teaspoon

  • Fresh coriander sprigs for garnishing

  • Bhature

  • Refined flour (maida) 2½ cups

  • Baking powder ½ teaspoon

  • Baking soda a pinch

  • Salt to taste

  • Powdered sugar 2 teaspoons

  • Yogurt ½ cup

  • Oil 1 tablespoon + for greasing and to deep fry


1.Take chickpeas in a pressure cooker. Add tea bags, 6-8 cups water and salt, cover and cook for 15-20 minutes or till fully done and soft. Drain the chickpeas, discard the tea bags and reserve the stock.

2.Sieve together flour, baking powder, baking soda, salt and powdered sugar in a parat. Add yogurt and mix well.

3.Add some water and knead into a soft dough. Add 1 tablespoon oil and knead well.Set aside for 15-20 minutes.

4.Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds.

5.Add ginger-green chilli paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix.

6.Add chole masala and dried mango powder and mix. Add reserved stock, mix and bring mixture to boil.

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