Punjabi Chana Bhatura is a popular version of Chana Bhatura that originated in the Punjab region of India. The Punjabi style of making chana curry involves slow-cooking the chickpeas with a blend of spices, including garam masala, coriander powder, and cumin powder. This results in a thick and flavorful gravy that pairs perfectly with the soft and fluffy bhatura. Punjabi Chana Bhatura is often garnished with fresh coriander leaves and served with a side of tangy pickles and yogurt, adding a burst of freshness to the dish.
