Chana Paneer with Kasoori methi flavoured Bhaturas

Ingredients

• 500 gm Kabuli chana/chickpeas
• 200 gm Paneer
• 5 small onions
• 3 tomatoes
• 7-8 Garlic cloves
• 1 inch Ginger
• 2 green chillies
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp jeera/cumin seeds
• 2 tsp chana masala
• 1 tsp coriander powder
• 1/2 tsp jeera (cumin)powder
• to taste Salt
• 3 tbsp Oil
• 2 tsp Coriander leaves for garnish
• 500 gm Maida(all purpose flour)
• 1/2 tsp instant yeast powder
• 2 tsp kasturi methi
• 1/2 cup Curd
• to taste Salt
• as needed Water
• as needed Oil for deep frying

Steps

1. Wash the chana and soak it overnight
2. Then put the chana in a cooker, put little salt and turmeric powder and pressure cook the chana till cooked and soft.
3. In the meantime take a mixer jar put the onion, green chilli, ginger & garlic and make a fine paste. Similarly make a paste of the tomatoes.
4. Cut the paneer into small cubes and keep aside
5. Heat a Kadhai or deep non stick pan.Put oil and when hot add jeera. After it splutters add the onion paste. Cook well till the raw smell of garlic goes.
6. Then add the tomato paste and cook again. This will take a few minutes. Then add all the dry masala powders and salt. Mix again and fry till the oil separates from the masala.
7. Now add the boiled chana and add sufficient water. Bring to boil and let it cook for a few minutes.
8. Add the chopped paneer and cook a few minutes.
9. When done garnish with chopped coriander leaves.Serve hot
10. For the Bhaturas take a bowl and add the maida, salt,kasoori methi, yeast and curd and mix well. If required add very little water and then knead it to form a dough. Then cover it with a wet kitchen towel and keep aside for 2 hours.
11. After that heat a Kadhai and put oil. Take the dough and make small balls and roll them to round Puris. Then put it carefully in the oil. Deep fry it and serve hot with chana and paneer curry.