Feb 16, 2010

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.



Perparation Time : 10 hours
Cooking Time: 20 minutes
Serves: 4


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.


Preperation Time: 25 minutes
Cookng time: 30 minutes
Servings : 4


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.

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