In the realm of breakfast dishes, Chanay Bhatura is a delightful fusion that brings together the rich and spicy flavors of chickpea curry (chanay) with the light and fluffy texture of deep-fried bread (baturay). This beloved breakfast, known as Chanay Baturay, hails from the heart of South Asia and offers a harmonious combination of tastes and textures. Join us as we explore the history, ingredients, preparation, and cultural significance of this culinary masterpiece.
A Cultural Crossroads for Breakfast
South Asian cuisine is known for its diversity and complexity, and breakfast offerings vary widely across the region. Chanay Bhaturay, with its unique blend of flavors and textures, has found its place in the hearts and kitchens of families from Pakistan to India and beyond.
Ingredients for Chanay Bhatura
For Chanay or Cholay (Chick Peas):
- 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
- 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
For Chanay or Cholay or Chickpeas
- Add the fennel seeds, cumin seeds, bay leaves, mace, cloves to a small pan and fry until golden and let cool.
- Add the roasted spices in a spice blender and grind to a coarse powder and set aside.
- Add oil, mustard seeds, cumin seeds to the pot and mix well.
- Add onion and cook for 3-4 minutes.
- Add ginger garlic paste and mix well.
- Add the tomato puree and cook for 2 minutes.
- Add Kashmiri lal mirch and mix, add salt, coriander seeds, turmeric powder, ground spices, red chilli powder and mix well.
- Add water and cook until oil separates.
- Add the chickpeas and mix well.
- Add the remaining water from the cooked chickpeas and mix well, cover and simmer for 6-8 minutes.
- Add all-purpose flour, semolina, sugar, baking powder, baking soda, salt to a bowl and mix well.
- Add yogurt and mix well.
- Gradually add water and knead until a dough forms, cover and let it rest for 1-2 hours.
- Take the dough, oil your hands and knead the dough again.
- Take a small dough, make a ball, grease the work surface and the rolling pin with oil and use the rolling pin to roll out the dough.
- Heat the oil in a wok and fry until golden (pour hot oil while frying).
Chanay Baturay is often enjoyed as a special weekend breakfast or during festive occasions. It’s a communal dish, bringing families together to savor the rich flavors and indulge in the comfort of homemade baturay and flavorful chana.
Chanay Baturay is a testament to the culinary diversity and creativity of South Asia. It combines the earthy goodness of chickpea curry with the indulgent pleasure of deep-fried bread. Whether you encounter it in a bustling street corner in India, a home kitchen in Pakistan, or recreate it in your own, Chanay Baturay is a delightful fusion that encapsulates the essence of South Asian breakfast traditions—an experience of flavor, texture, and cultural richness that leaves a lasting impression.