Recipes

CHOLE BHATURE

May 14, 2017  admin@cheftimes Avatar
CHOLE BHATURE

Recipe Type : Breakfast / Lunch

Preparation Time : 20 – 25 mins

Cooking Time : 45 mins

Serves: 4 – 5

 

INGREDIENTS:

For Chole / White Chana

  • ½ Kg Chole/White Chana & Chick Peas (Soaked in water for 5-6 hours before making)
  • ½ cup Chana Dal (To make gravy thick)
  • 2 medium sized Onions (chopped or long sliced)
  • 4 – 5 medium sized Tomatoes Grated
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • 2 teaspoon Red Chilli Powder
  • ½ teaspoon Kali Mirch / Black Pepper Powder
  • ½ teaspoon Garam Masala
  • 1 ½ teaspoon Amchur Powder / Raw Mango Powder
  • Salt to taste
  • 2 Badi (Moti) Elaichi / Black Cardamom
  • 8 – 10 pieces of Black Pepper (Whole)
  • 3 – 4 laung / Cloves
  • 1 ½ teaspoon Tea (for colour)
  • Oil for cooking
  • Fresh Coriander leaves for Garnishing

For Bhature

  • ½ Kg Maida / All Purpose Flour
  • 3 tablespoon Suji / Semolina
  • ½ cup Curd
  • ½ teaspoon Baking Powder
  • ½ teaspoon Ajwain / Carom Seeds
  • ½ teaspoon Salt (very little)
  • Pinch of Sugar (Powdered)
  • 2 tablespoon Oil
  • Sufficient luke warm Water
  • Sufficient Oil for Frying

 

INSTRUCTIONS:

For Chole / White Chana

  1. Wash the White Chana (Chick peas) & Chana dal properly and keep it aside
  2. Heat Oil in Cooker, add Laung, Sabut Kali Mirch, Badi elaichi, Onions, Ginger & Garlic and sauté till onions are golden brown
  3. Side by Side Heat 1 cup water & add tea, heat till the boiling point
  4. In Mixture, add Red Chilli Powder, Salt, mix well and immediately add tomatoes, mix well & cook for 2 mins
  5. Drain tea water (Chai ka Pani) in mixture, add soaked white Chana & Chana Dal, 5 – 6 glass water, mix well and close the Cooker with upper lid and cook for 25 mins after first whistle
  6. Once the Chana’s are cooked, mix & press the Chana’s with Karchi to make thick gravy, add Kali Mirch / Black Pepper Powder, Garam Masala & Amchur Powder, mix well.
  7. Garnish with fresh Coriander leaves

For Bhature

  1. Take All Purpose flour, add Suji, Curd, Baking Powder, Ajwain, Salt, Sugar & Oil and mix well
  2. Add sufficient Water (luke warm) and knead into a soft dough
  3. Keep aside covered with cling foil for 1 hour (preferably in hot temperature)
  4. Heat sufficient oil for frying
  5. Put little oil in palm (hands) & take small portions of dough & make a round ball like roti, press between the hands like we do in tandoori roti or you can roll out thinly into rolling board with little All Purpose flour
  6. Heat oil in a kadai. Drop the bhatura, press it little bit to puff up, flip the bhatura, press again to puff up and fry till it is very light golden brown (don’t make it dark brown)
  7. Serve hot with White Chana, Pyaaz, Kacha Achaar & Hari Mirchi

 

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