CHOLE BHATURE

CHOLE BHATURE

FOR CHOLE

INGREDIENTS

• White chole (chickpea) - 250 grams (1.5 cups)
• Baking Soda - 1/2 teaspoon
• Anardana - 1 teaspoon
• Dhania (coriander) powder - 1 teaspoon
• Asafoetida (hing) - a pinch
• Jeera (cumin seeds) - 1/2 teaspoon
• Garam Masala powder - 1/4 teaspoon
• Salt - 2 teaspoons
• Red Chilli Powder - 1/4 teaspoon
• Tomatoes - 4-5 medium sized
• Green chillies -1-2
• Ginger - 1 inch
• Dried Amla - 5-6 small pieces
• Oil-2 tablespoons
• Coriander leaves for garnish

METHOD

• Soak white chole overnight or for 8 hours with a pinch of soda in the water you soak in.

• In a pressure cooker, add soaked chole, 1/2 teaspoon baking soda, 5-6 dried amla pieces and 1 teaspoon salt.
• Dried amla is used to add color to the chole. 

• Add water just enough to cover the chole (approx 1 inch above chole).
• Close the lid and turn on the flame.
• As the pressure reaches the maximum, lower the flame.
• On a low flame, cook them for another 5-6 minutes.
• Turn off the flame and let the pressure release.
• As the pressure releases, open the cooker and it will appear as.

• Now, remove the amla pieces from the chole.
• Next, prepare the tadka.
• Grind 4-5 tomatoes, 1-2 green chillies and 1 inch ginger together.
• Keep them aside.
• Next, heat oil in a pan.
• Add jeera and hing and as they crackle add anardana.
• Add dhania (coriander) powder.

• Add tomatoes mixture that you prepared earlier.

• Add red chilli powder. Allow the mixture to leave oil.

• Add boiled chole to this mixture.
• Add water if required to make gravy. 
• Add garam masala powder.
• Cover the pan with a lid. Allow it to get cooked for 5-10 minutes till a nice gravy is formed.

• Garnish with fresh coriander leaves.
• White chole are ready to serve with the bhaturas.

FOR BHATURA

INGREDIENTS

• Maida (all-purpose flour) - 2 cups
• Oil - 1 tablespoon
• Sooji - 1/4 cup
• Curd - 1/4 cup
• Sugar - 1/2 teaspoon
• Baking Soda - 1/2 teaspoon
• Salt to taste
• Warm Water to knead the dough (1/2 cup -1 cup approx)
• Oil for deep frying

METHOD

• Mix maida and sooji together.

• Make a well in the center.
• Add curd, 1 tablespoon oil, sugar, salt and baking soda.

• Knead dough using warm water.
• Dough should be slightly stiffer than chapati's dough.

• Now, keep this dough aside in a warm and dark place for fermentation.
• Keep it aside for around 2-4 hours.
• After 2-4 hours, the dough is ready to make bhaturas.

• Using the dough, roll round or oval bhaturas.
• Heat oil in a pan for deep frying.

 

• Deep fry them and as they appear done, take them out from oil.
• Bhaturas are ready to serve with chole.