Feb 22, 2011

Chole Bature

Generally chole is served along with batura , is a mouthwatering dish originated from Punjab. The soft and spongy Bhatures with saucy Chole is a combination made in heaven.

For chole:

Chickpea : 200 gms
Onion : 2 pieces (finely chopped)
Ginger paste : 1 tsp.
Garlic paste : 2 tsp.
Tomato : 1 cup diced
Green chilli : 2 pieces chopped
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1tsp.
Chole masala powder : 1 tsp.
Garam masala powder : 1 tsp.
Bay leave: 1 piece
Sugar : 1 tsp.
Ghee : 1 tsp.
Oil : 2 tsp.
salt to taste

Method :

Soak chickpeas overnight for 8-10 hrs with 4 cups water. Then wash it in running water and keep aside.Pressure cook it with 2 cups water n some salt with one
whistle then 10 min on low flame n then switch it off.

Heat oil in a pan, add bay leave and cumin seeds when cumin seeds splutter add finely chopped onion and saute it for 5-7 mins, when its turn goldren brown
then add ginger-garlic paste and diced tomato, mix it well.

Now add all powder except garam masala powder and boiled chickpeas, mix masala with chickpeas.When masala gets aroma then add ghee, garam masala powder and
chole masala powder and stir nicely.

Garnishing with coriander leaves and serve with hot batura or puri or even with rice.

For Bhatura:

All-purpose flour(Maida) - 2 cups
yogurt - 1/2 cup
Milk- 1 cup
Salt a pinch
Oil - 2 tbsp
Oil for frying

Method :

Make a soft dough of maida flour, yogurt, milk, oil.
Cover with a muslin cloth and keep it aside for 2 hrs .
Make small balls of the dough, roll them into thick puris.
Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
Serve hot with the cholay, sliced onion and mango pickel..

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