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  • Chole Bhature
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  • Posted on: 29 Jul 2020 21:31:56
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Bushra

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Details:



INGREDIENTS FOR CHOLE:
  • 1 cup chickpeas / chole, soaked overnight
  • 4 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • ½ tsp cumin seeds
  • 1 onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 2 tomatoes, finely chopped
  • 1 tbsp kashmiri chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¾ tsp aamchur powder / dry-mango powder
  • salt to taste
  • ½ tsp garam masala
  • 2 cups water
  • 2 tsp coriander leaves, finely chopped
INGREDIENTS FOR BHATURE:
  • 2 cups maida / all-purpose flour / plain flour
  • 1 tbsp rava / semolina
  • 1 tsp sugar
  • salt to taste
  • ½ tsp baking powder
  • ¼ tsp baking soda / cooking soda
  • 2 tsp oil
  • 1 cup curd / yogurt
       


    DOUGH:

     1. Firstly, in a large mixing bowl take maida.

  1. To that add rava, sugar and salt.
  2. Also add baking powder and baking soda and mix well.
  3. Furthermore, add oil and rub with the flour.
  4. Also add curd and start to knead dough.
  5. Knead and punch the dough well for atleast 5 minutes.
  6. Further, grease the dough with oil.
  7. Cover with moist cloth and rest for atleast 2 hours.
  8. Further, roll and get to a long shape. pinch the dough into medium sized balls.
  9. Then make balls between your palms.
  10. Finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.

   FRYING BHATURA :

    1. Firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently                       hot, add one bhatura.

  1. And, press with the spoon to puff up.
  2. Also once they begin to puff, splash oil over the bhatura till they puff completely.
  3. Flip over and fry the bhatura till golden brown all over.
  4. Then drain the poori into tissue paper to remove excess oil. fry all batura same way.
  5. Finally, serve bhatura with chole.

    CHOLE:

     1. Firstly, in a cooker heat oil.

  1. Furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
  2. Add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.
  3. Also add tomatoes and saute till they start releasing oil.
  4. Further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.
  5. Then add soaked chickpeas. make sure to soak chickpeas overnight.
  6. Followed by 2 cups of water.
  7. Further, give a good mix. and check the seasonings.
  8. Pressure cook for 7-8 whistles on medium flame.
  9. Allow the pressure to release by itself before opening cooker.
  10. Mix well and garnish coriander leaves.
  11. Finally, serve with bhatura.



INGREDIENTS FOR CHOLE:
  • 1 cup chickpeas / chole, soaked overnight
  • 4 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • ½ tsp cumin seeds
  • 1 onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 2 tomatoes, finely chopped
  • 1 tbsp kashmiri chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¾ tsp aamchur powder / dry-mango powder
  • salt to taste
  • ½ tsp garam masala
  • 2 cups water
  • 2 tsp coriander leaves, finely chopped
INGREDIENTS FOR BHATURE:
  • 2 cups maida / all-purpose flour / plain flour
  • 1 tbsp rava / semolina
  • 1 tsp sugar
  • salt to taste
  • ½ tsp baking powder
  • ¼ tsp baking soda / cooking soda
  • 2 tsp oil
  • 1 cup curd / yogurt
       


    DOUGH:

     1. Firstly, in a large mixing bowl take maida.

  1. To that add rava, sugar and salt.
  2. Also add baking powder and baking soda and mix well.
  3. Furthermore, add oil and rub with the flour.
  4. Also add curd and start to knead dough.
  5. Knead and punch the dough well for atleast 5 minutes.
  6. Further, grease the dough with oil.
  7. Cover with moist cloth and rest for atleast 2 hours.
  8. Further, roll and get to a long shape. pinch the dough into medium sized balls.
  9. Then make balls between your palms.
  10. Finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.

   FRYING BHATURA :

    1. Firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently                       hot, add one bhatura.

  1. And, press with the spoon to puff up.
  2. Also once they begin to puff, splash oil over the bhatura till they puff completely.
  3. Flip over and fry the bhatura till golden brown all over.
  4. Then drain the poori into tissue paper to remove excess oil. fry all batura same way.
  5. Finally, serve bhatura with chole.

    CHOLE:

     1. Firstly, in a cooker heat oil.

  1. Furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
  2. Add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.
  3. Also add tomatoes and saute till they start releasing oil.
  4. Further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.
  5. Then add soaked chickpeas. make sure to soak chickpeas overnight.
  6. Followed by 2 cups of water.
  7. Further, give a good mix. and check the seasonings.
  8. Pressure cook for 7-8 whistles on medium flame.
  9. Allow the pressure to release by itself before opening cooker.
  10. Mix well and garnish coriander leaves.
  11. Finally, serve with bhatura.

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