Patoora or Bhatura
Leavened Fried Bread
This is a delicious dish that is a simple take on one of the most popular dishes in the whole of India. called chana masala and is usually eaten with a gorgeous soft bread called patoora or bhatura.
I like to use dried chickpeas which I soak overnight and then cook in the pressure cooker but if you do want to use a shortcut then make up the masala and pour in a tin of chickpeas and cook through with the sauce. If you're using tinned chickpeas there is no reason to cook them in a pressure cooker.
Sometimes I like to cook this dish with more of a gravy, but other times I like to reduce the sauce until it clings to the chickpeas. I like to serve the dish with finely sliced onions and chillies, with a good squeeze of lemon juice.
If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in. Find out more here.
|Typical values*||per Serving|
|of which saturates (g)||0.4|
|of which sugars (g)||3.2|