Serves : 4
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)
Salt to taste
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)
4 cups Flour
250 ml soda water (you can get the idea while kneading the dough)
Salt to taste
1 tbspoon Lime juice
Fresh green coriander
Sweet tamarind chutney.
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.
3.Add Ginger-Garlic paste, chopped Ginger and stir for 2-3 minutes on low medium heat.
4.Add chopped onion. Saute for 3-4 minutes, till light golden on low medium heat.
5.Add onion paste and saute till golden brown in color on low medium heat.
6. Roast all the ingredients as mentioned in the “Dry Roast” section above, start with the whole masalas, then add powdered ones.
Add One and a half teaspoon of the roasted masalas powder to the paste and saute for 2-3 minutes. (Keep the remaining masala powder in air tight container for future use 🙂 )
7.Add tomato puree and stir on low heat till the oil separates the masala paste.
9.Add water to maintain a thick consistency, anardana powder, amchur powder and salt to taste.
10.Cook for 10-15 minutes on low-medium flame more.
11.Garnish with fresh green coriander.
1.Take all purpose floor, add salt to taste.
2.Slowly add soda water (in batches).
3.Knead slowly for 10-15 minutes to make a soft 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 shape
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.
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.
12. Chop some green chilies (diagonally or what ever shape you like).
13. Fry them in oil.
14. Take out in a plate and add lime juice.
Serve Choley bhaturey hot with chopped onions, fried green chillies and sweet tamarind chutney.