Chole Bature

Feb 19, 2010
I came home tired after a hectic half day for my usual lunch... The aroma of the spices spread the corridor. I immediately sensed something is awaiting to fill my stomach other than butterflies. When I entered the room the aroma of chole was rushing into my nose. I did not want to even sneeze as it might inject bacteria into the air. After a few exciting moments lay on the table the most awesome Chole Bature! Me and my sis were in AWE after the first taste. It just blew my senses - BY SHIVA.

CHOLE BATURE Or CHANNA BATURA

Chole:

Perparation Time : 10 hours

Cooking Time: 20 minutes

Serves: 4

Ingredients:

Channa - 1 cup

Onions Chopped- 2 medium

Tomatoes -blanched - 5 medium

Ginger - cut in to tiny cubes

Green chilli slit- 1

Turmeric Powder - 1 teaspoon

Dhania Powder - 1 tablespoon

Jeera Powder - 1 tablespoon

Red chilli Powder - 2 teaspoon

Garam masala Powder - 1 tablespoon

Channa Masala - 1 Tablespoon (OPTIONAL)

Fresh Coriander leaves - Finely chopped-3 tablespoon

Salt - to taste

Ghee- 2 tablespoons

Oil - 1 tablespoon

Method: Chole/Channa

Soak chana for overnight. Drain.Now add enough water and cook in a pressure cooker till done.Heat ghee and a tablespoon of oil in a vessel add onions and ginger and saute till golden brown.Add turmeric,dhania ,redchilli and jeera powder and saute. Now add half the blanched tomatoes and garam masala powder and cook for a minute.Add the boiled chana and salt and cook for 3 minutes. Now add the remaining tomatoes and cook till it comes to gravy consistency.

Garnish with chopped coriander leaves,onions and slit green chillies and serve hot with bhatures.

Bhature:

Preperation Time: 25 minutes

Cookng time: 30 minutes

Servings : 4

Ingredients:

All purpose flour/Maida - 2/5 cups

Baking soda - 1/2 teaspoon

Curd/Yoghurt - 1/2 cup

Sugar - 2 teaspoons

Salt - 1 teaspoon

Oil for frying

Method: Bhature/Bhatura

Mix maida, baking soda, salt, sugar,2 tablespoons oil and curd. To this add enough water and gradually make it into a soft dough. Cover the dough with a wet cloth and keep it aside for an hour. Divide the dough in to small balls and roll them in to 8 cm size bhaturas. Heat sufficient oil in a kadai and deep fry the bhaturas till light brown on both sides. Serve Hot with Chole.