Indian
Indian - Curries and Gravies
Bhatura
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cup dried chickpeas, soaked overnight
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 2 onions, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, pureed
- • 1 tsp red chili powder
- • 1 tsp anardana (dried pomegranate seed powder)
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Pressure cook the chickpeas with salt until soft.
2
Phase 2
Heat the ghee and splutter the cumin seeds.
3
Phase 3
Brown the onions, then add the ginger-garlic paste.
4
Phase 4
Add the tomato puree, red chili powder, and anardana; cook until the ghee separates.
5
Phase 5
Add the chickpeas with their cooking water and simmer for 15 minutes, mashing a few to thicken the gravy.
6
Phase 6
Sprinkle with the garam masala and serve hot with fried bread or rice.