Chole Masala:
Ingredients :
- Dried small chickpeas - 2 cup
- Onion, chopped - 2 medium size
- Tomatoes, chopped - 1 medium size
- Green chillies - 2
- Ginger-garlic paste - 2 tsp
- Coriander powder - 1 tblsp
- Red chilli powder - 2 tsp
- Turmeric powder - ½ tsp
- Garam masala powder or chole masala - 1 tsp
- Salt as required
- Water to be added later - 2 cups
- Cinnamon - 2 inch
- Cloves - 2-3
- Green cardamom - 2
- Thick coconut milk - 1 cup
Method:
First soak the chickpeas/chole in enough water overnight or for 7-8 hours.Drain the water and cook the chole with water+salt in a pressure cooker or a pot.
Heat oil in a pan or kadai/wok.Add the whole garam masala/spices mentioned above till the oil become fragrant.
Add ginger-garlic paste and green chillies.Then add the onion and saute till it becomes transparent.
Add the tomatoes and saute for a min .
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Add all the dry spice powders - turmeric, red chili powder, coriander and garam masala powder.Stir and saute for a minute.
Pour water. add salt and stir. Add the chickpeas and simmer on a low or medium flame for 12-15 minutes till the curry thickens.
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Add the coconut milk and cook for another 5 min .
Garnish chole with coriander leaves.Enjoy the chole bhatura
Bhatura Recepie:
Ingredients:
- 1 1/2 cup wheat flour
- 1/2 cup refined flour (maida)
- 1 tsp salt
- 1 tsp dry active yeast
- 1 tsp sugar
- 3 tbsp plain curd
- 3 tblsp warm water Or as required
- 1 tsp oil + 2 cup oil for deep frying bhaturas
Instructions
Add yeast to warm water along with sugar. Give a nice stir and cover with a lid. Once the yeast gets nice frothy and bubbly it's ready to use.
Sieve both flour, suji , salt and keep aside.
Now add curd and knead with your fingers it will appear like crumbs.
Add the activated yeast to the sifted flour.
Knead into a soft and smooth dough. Add little warm water if required. the dough shouldn't be too dry Or too sticky.
Cover it and keep in a warm place for an hour.
The dough has doubled in size.
Shape into small balls about 2 inch size. Now roll the balls and shape them into round shape but keep the thickness slightly thicker than Rotis (Indian Bread).
Heat oil and fry the Bhaturas. Serve with Chole along some salad or raita.
