Yesterday, my son came from school and asked me whether I can make Chole Bhatura for him and send it to school for lunch. Then I started searching my cook books and found a good recipe for that and made it. It tasted awesome and it was a hit in our house. Now I am sharing the recipe for you all to try and enjoy.
I. For Bhatura:
|Maida / All purpose flour||– 2 cups|
|Rava / Sooji||– ¼ cup|
|Baking powder||– ¼ tsp.|
|Yoghurt||– ½ cup|
|Salt||– to taste|
II. For Chole Masala:
|Channa / Chole||– 1 cup|
|Oil||– 3 to 4 tbsp.|
|Bay leaf||– 1 or 2|
|Ginger garlic paste||– 1 tbsp.|
|Chole masala powder||– 1½ tbsp.|
|Red chilly powder||– 1 tsp.|
|Dhania Powder||– 1 tsp.|
|Salt||– to taste|
I. To Make Bhatura:
- Take maida, Rava, baking powder and salt in a mixing bowl.Combine well.
- Add yoghurt and mix well.
- Knead to smooth dough.
- Cover it with damp cloth and allow to rest for 3 to 4 hrs.
- After the resting time, you can see the dough is more soft, moist and slightly rised.
- Apply little maida flour (to avoid sticking) to hands and knead well.
- Divide the dough to equal sized big balls like you make for Chapathi.
- Roll it to big sized poori.
- Heat oil in a thick bottomed wok.
- Gently drop the rolled poori in hot oil.
- Wait till it puffs up and flip it to other side.
- Deep fry until it turns golden & crisp on both sides.
II. To Make Chole Masala:
- Soak channa in water for 8 hours.
- Chop onions into thin long pieces.
- In a vessel take boiling water and add tomatoes by slitting in the top.
- Close and keep for 10 minutes.
- Remove from water and keep the tomatoes till it is cooled.
- Now you can easily peel the tomatoes.
- Grind it into a puree.
- Heat oil in a pressure cooker.
- Add bay leaf & cinnamon stick.
- Sauté till raw smell goes.
- Add finely chopped onion and cook till its golden brown.
- Add ginger garlic paste and fry for a minute.
- Add tomato puree and cook for two minutes.
- Now add chole masala powder and stir well.
- Add red chilly powder and salt.
- Cover and cook in low medium flame for 6 to 7 minutes.
- You can see the oil separates out from the gravy.
- Now add the soaked channa / chickpeas. Mix it very well.
- Add 2 cups of water and pressure cook for 6 to 7 whistle or till the channa is cooked tender.
- Spicy and thick Chole Masala is ready.
- Squeeze few drops of lemon juice and garnish with freshly chopped cilantro leaves.
- Serve hot with fried crispy Bhature.