Recipe: Channa Patora

Naresh Sahota, from the Winterbourne team, shares this delicious recipe for summer evenings.


2 tins of chickpeas (channa)

3 onions

I can chopped tomatoes



½ teaspoon garam masala

1 teaspoon paprika

Fresh ginger, a small block

4 cloves of garlic

Green chillies to taste (I use 4)



Dice your onions in a pan or wok and fry gently until brown.

Grind chillies, ginger, garlic and chopped tomatoes all together and then add to the onions.

Add a tsp of salt, or more to your acquired taste, turmeric, garam masala and paprika.

Drain the water out of the chickpeas (channa) and add them to the pan, give a them a good stir, so the mixture is coated thoroughly.

Put boiled water into the pan, enough to cover the chickpeas then let it simmer, for about 5 mins.

Garnish with coriander.

To serve I normally make patora, which is a light fluffy bread which goes very well with the chickpeas. They are quite easy to make. All you need is:

500g self-raising flour and a small tub of live yogurt.


Put the flour into a mixing bowl

Then add 4 tbs spoons of yogurt to the flour

Give it a good stir

Then using cold water knead the mixture

Once done make small little balls and roll to the size of a small saucer. If they start to stick just keep using dry flour to coat. Carry on rolling them.

Then all you need to do is gently deep fry them in oil. When they start looking fluffy they are ready to eat alongside your curry.