Ingredients:
Prepare Chanay:
- Saunf (Fennel seeds) ½ tsp
- Zeera (Cumin seeds) 1 tsp
- Tez paat (Bay leaf) 1
- Javitri (Mace) 1 piece
- Laung (Cloves) 2
- Oil ½ Cup
- Rai dana (Mustrad seeds) ½ tsp
- Zeera (Cumin seeds) ½ tsp
- Pyaz (Onion) grinded 1 Cup
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Tamatar (Tomato) pureed 1 Cup
- Kashmiri lal mirch 1 tsp (optional)
- Namak (Salt) 1 tsp or to taste
- Dhania (Coriander seeds) roasted & crushed 1 tsp
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp
- Pani (Water) 2-3 tbs
- Chanay (Chickpeas) 500 gms (Boiled with 1 tsp salt)
- Left over water from boiled chick peas 1 Cup
Prepare Baturay:
- Maida (All-purpose flour) 2 Cups
- Sooji (Semolina) 1/3 Cup
- Cheeni (Sugar) powdered 1 tsp
- Baking powder 1 tsp
- Baking soda ¼ tsp
- Namak (Salt) ½ tsp or to taste
- Dahi (Yogurt) ¼ Cup
- Pani (Water) ½ Cup or as required
Directions:
Prepare Chanay:
In small frying pan,add fennel seeds,cumin seeds,bay leaf,mace,cloves and roast until frangnant and let it cool.
In spice mixer,add roasted spices and grind to make a coarse powder & set aside.
In pot,add oil,mustard seeds,cumin seeds and mix well.
Add onion and cook for 3-4 minutes.
Add ginger garlic paste and mix well.
Add tomato puree and cook for 2 minutes.
Add kashmiri lal mirch and mix,add salt,coriander seeds,turmeric powder,grounded spice powder,red chili powder and mix well.
Add water and cook until oil separates.
Add chick peas and mix well.
Add left over water from boiled chick peas and mix well,cover and put it on simmer for 6-8 minutes.
Prepare Baturay:
In bowl,add all-purpose flour,semolina,sugar,baking powder,baking soda,salt and mix well.
Add yogurt and mix well.
Gradually add water and knead until dough is formed,cover and let it rest for 1-2 hours.
Take a dough,grease hand with oil and knead dough again.
Take a small dough,make a ball,grease working surface & rolling pin with oil and roll out dough with the help of rolling pin.
In wok,heat oil and fry until golden brown (pour hot oil while frying).
Ajza:
Prepare Chanay:
- Saunf (Fennel seeds) ½ tsp
- Zeera (Cumin seeds) 1 tsp
- Tez paat (Bay leaf) 1
- Javitri (Mace) 1 piece
- Laung (Cloves) 2
- Oil ½ Cup
- Rai dana (Mustrad seeds) ½ tsp
- Zeera (Cumin seeds) ½ tsp
- Pyaz (Onion) grinded 1 Cup
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Tamatar (Tomato) pureed 1 Cup
- Kashmiri lal mirch 1 tsp (optional)
- Namak (Salt) 1 tsp or to taste
- Dhania (Coriander seeds) roasted & crushed 1 tsp
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp
- Pani (Water) 2-3 tbs
- Chanay (Chickpeas) 500 gms (Boiled with 1 tsp salt)
- Left over water from boiled chick peas 1 Cup
Prepare Baturay:
- Maida (All-purpose flour) 2 Cups
- Sooji (Semolina) 1/3 Cup
- Cheeni (Sugar) powdered 1 tsp
- Baking powder 1 tsp
- Baking soda ¼ tsp
- Namak (Salt) ½ tsp or to taste
- Dahi (Yogurt) ¼ Cup
- Pani (Water) ½ Cup or as required
Directions:
Prepare Chanay:
Chotay frying pan mein saunf,zeera,tez paat,javitri aur laung dal ker khushbu anay tak roast ker lein aur thanda ker lein.
Spice mixer mein roasted spices dal dein aur grind ker ka coarse powder tayyar ker lein & side per rakh dein.
Pot mein oil,rai dana aur zeera dal ker ache tarhan mix karein.
Pyaz dal ker 3-4 minutes kliya paka lein.
Adrak lehsan paste dal ker ache tarhan mix ker lein.
Tamatar puree shamil karein aur 2 minutes kliya paka lein.
Kashmiri lal mirch dal ker mix karein,namak,dhania,haldee powder,grounded spice powder aur lal mirch dal ker ache tarhan mix ker lein.
Pani dal ker oil alag hunay tak paka lein.
Chanay dal ker ache tarhan mix ker lein.
Boiled chana ka bacha huwa pani shmail karein aur ache tarhan mix ker ka 6-8 minutes kliya dum per rakh dein.
Prepare Baturay:
Bowl mein maida,sooji,cheeni,baking powder,baking soda aur namak dal ker ache tarhan mix ker lein.
Dahi shamil ker ka mix karein.
Thora thora ker ka pani shamil karein aur ghond ker dough tayyar ker lein,dhak ker 1-2 hours kliya rakh dein.
Haathon ko oil sa grease karein aur dough ko dubara ghond lein.
Chota dough lein aur ball bana lein,working surface & rolling pin ko oil sa grease ker lein aur dough ko rolling pin ki madad sa bail lein.
Karhai mein oil garam karein aur golden brown fry ker lein (frying kertay hoye garam oil pour kertay rahein).
