Chole Bhature


–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgets

Chole Bhaturey

Serves : 4
Ingredients:
Choley:
200 gms chole (Chick Peas), Soaked overnight, and pressure cooked till soft.
100 gms Tomato Puree
2 Big sized Onions ( 1 Onion grind to fine paste and the other finely chopped
2 tsp Garlic paste
2 tsp Ginger paste
1 inch Ginger finely chopped
4 tbsp Oil
3-4 Bay Leaves
1 tsp Shahi Jeera
0.5 tsp Amchur (Mango powder)
1 tsp Anardana powder (Pomegranate Seed Powder)
Water
Salt to taste

Dry Roast:
1 tsp Peppercorn
1 tsp Fennel (Saunf) Powder
1 tsp Cumin (Jeera) Powder
1 tsp Cumin seeds
1 tsp Turmeric (Haldi)
1 tsp Coriander seed (Dhaniya) Powder
2 tsp Red Chili Powder
1 tsp Kashmiri Red Chili powder
2 inch Cinnamon sticks
1 Large Black Cardamom (Badi Elaichi)
2 Green Cardamoms
7 to 8 Cloves (Laung)
1 Mace (Javitri)

Bhaturey:
Ingredients:
4 cups Flour
250 ml soda water (you can get the idea while kneading the dough)
Salt to taste

Garnish:
1 tbspoon Lime juice
Fresh green coriander
Green Chilies
Onions

Optional:
Sweet tamarind chutney.

Method:
1.Heat 4 Tbspoon oil in a kadhai or wok.
2.Add shahi jeera along with bay leaves and saute on low heat till the color changes to light brown.Stir Shahi Jeera/Bay Leaves
3.Add Ginger-Garlic paste, chopped Ginger and stir for 2-3 minutes on low medium heat. Ginger/GarlicAdd Ginger Garlic
4.Add chopped onion. Saute for 3-4 minutes, till light golden on low medium heat.Ib
5.Add onion paste and saute till golden brown in color on low medium heat.Add onion pasteFry till golden brown

6. Roast all the ingredients as mentioned in the “Dry Roast” section above, start with the whole masalas, then add powdered ones.Dry MasalasRoast whole masalasAdd powdered masalasRoasted Mixture

Add 1 and a half tea spoon of roasted masalas to the paste and saute for 2-3 minutes. (Keep remaining powdered masala in an air tight container for future use 🙂
Add dry masalasMix well
7.Add tomato puree and stir on low heat till the oil separates the masala paste.Add Tomato puree Add salt to taste
8.Add Chole.
9.Add water to maintain a thick consistency, anardana powder, amchur powder and salt to taste.Add water
10.Cook for 10-15 minutes on low-medium flame more.
11.Garnish with fresh green coriander.
Bhaturey:
1.Take all purpose floor, add salt to taste.All purpose floor with salt
2.Slowly add soda water (in batches).Soda
3.Knead slowly for 10-15 minutes to make a soft dough.Dough
4.Cover this with a damp cloth for 5-10 minutes.
5.Take a small portion of dough and roll them to form a round shapePlatform to Roll Bhaturas Rolled Bhatura
6.Dust some flour before rolling, if required.
–Note: Dont worry about shape.
7.Heat oil in a kadhai or wok till the oils starts fuming.
8. Carefully place bhaturas and fry one by one on medium heat.Fry
9. Apply some pressure while frying Bhaturas.
10. Fry from both sides till the bhaturas become light golden brown.
11. Place the fried Bhaturas on paper napkin to remove excess oil.Fried Bhatura
12. Chop some green chilies (diagonally or what ever shape you like).Green Chilies
13. Fry them in oil.Fry Green Chilies
14. Take out in a plate and add lime juice.Fried Green Chilies

Serve Choley bhaturey hot with chopped onions, fried green chillies and sweet tamarind chutney.Chole BhatureyChole BhatureyChole BhatureyChole BhatureyChole Bhaturey

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s