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.
Ingredients: |
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I. For Bhatura: |
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| Maida / All purpose flour | – 2 cups |
| Rava / Sooji | – ¼ cup |
| Baking powder | – ¼ tsp. |
| Yoghurt | – ½ cup |
| Salt | – to taste |
II. For Chole Masala: |
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| Channa / Chole | – 1 cup |
| Oil | – 3 to 4 tbsp. |
| Bay leaf | – 1 or 2 |
| Cinnamon | – 1 |
| Onion | – 2 |
| Ginger garlic paste | – 1 tbsp. |
| Tomatoes | – 3 |
| Chole masala powder | – 1½ tbsp. |
| Red chilly powder | – 1 tsp. |
| Dhania Powder | – 1 tsp. |
| Salt | – to taste |
Method:
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.