Chole:
You'll need:
Bhatura dough can be the first thing you may want to prepare - as this would need to be kept aside to soak and be soft for a while.
For Bhatura's you need:
2 Cups Maida / All purpose flour
2 Tablespoon Oil - warm this before adding it
Dahi / Curd to kneed the dough
Now kneed the dough using only Dahi, in this case you wont need to add any soda and thus the Bhatura's would be fluffy yet light.
You should now kneed a soft dough and mash it and soften it as much as you can - soft like chapatis dough.
Finally take some oil in your hands and kneed some more to soften it from the top.
Now cover this dough with soft cotton cloth slightly moistened, and let it sit for about 2 hours
Chole / Chick Peas - 1.5 Cup - Soak them in 3 cups of water overnight for best result
Onion - 1 -Grated or grinded
Tomato -2 - Grated or grindend
1 Inch Ginger piece - Grated or grinded
Green Chilies - 2-3
Tea bags - to add in the chole while boiling
Jeera/ Cummins - 1 tsp
Salt - to taste
Coriander powder - 2tsp
red chili powder - 1 tsp.
Chole Masala - of any brand you prefer - 2 tsp.
Amchur / Dry mango powder - 1/2 tsp.
Oil to fry the masala
Now put the soaked Chole with some 2-3 cups of water to boil. You can optionally add 2-3 tea bags to this chole for the dark color. Let there be 2-3 whistle and check once done, the chole should be soft and be able squish with your fingers.
For Chole gravy, for chole:
Heat oil in a pan, add Jeera, heeng, green chillis, ginger paste etc. once done, add the grated/grinded onion and tomato paste to this. You would need to keep stirring this often, after its about half done, add the rest of the dry masalas like coriander powder, chili powder etc. Let it all cook till nicely done,
Now add the chole that we boiled, add salt to taste and let is cook on medium high with the lid on.
This would allow all the masalas and chole to be mixed well.
Garnish this with fresh green finely chopped coriander.
To make Bhaturas:
Take the dough we had kept ready, try and soften it some more with your hands. Make the bhaturas of any size - the big ones like in shops or you could make simple ones like the size of a puri and deep fry them on high heat in oil.
Serve and enjoy hot. Serve the chole with finely chopped onions and coriander.
You'll need:
Bhatura dough can be the first thing you may want to prepare - as this would need to be kept aside to soak and be soft for a while.
For Bhatura's you need:
2 Cups Maida / All purpose flour
2 Tablespoon Oil - warm this before adding it
Dahi / Curd to kneed the dough
Now kneed the dough using only Dahi, in this case you wont need to add any soda and thus the Bhatura's would be fluffy yet light.
You should now kneed a soft dough and mash it and soften it as much as you can - soft like chapatis dough.
Finally take some oil in your hands and kneed some more to soften it from the top.
Now cover this dough with soft cotton cloth slightly moistened, and let it sit for about 2 hours
Chole / Chick Peas - 1.5 Cup - Soak them in 3 cups of water overnight for best result
Onion - 1 -Grated or grinded
Tomato -2 - Grated or grindend
1 Inch Ginger piece - Grated or grinded
Green Chilies - 2-3
Tea bags - to add in the chole while boiling
Jeera/ Cummins - 1 tsp
Salt - to taste
Coriander powder - 2tsp
red chili powder - 1 tsp.
Chole Masala - of any brand you prefer - 2 tsp.
Amchur / Dry mango powder - 1/2 tsp.
Oil to fry the masala
Now put the soaked Chole with some 2-3 cups of water to boil. You can optionally add 2-3 tea bags to this chole for the dark color. Let there be 2-3 whistle and check once done, the chole should be soft and be able squish with your fingers.
For Chole gravy, for chole:
Heat oil in a pan, add Jeera, heeng, green chillis, ginger paste etc. once done, add the grated/grinded onion and tomato paste to this. You would need to keep stirring this often, after its about half done, add the rest of the dry masalas like coriander powder, chili powder etc. Let it all cook till nicely done,
Now add the chole that we boiled, add salt to taste and let is cook on medium high with the lid on.
This would allow all the masalas and chole to be mixed well.
Garnish this with fresh green finely chopped coriander.
To make Bhaturas:
Take the dough we had kept ready, try and soften it some more with your hands. Make the bhaturas of any size - the big ones like in shops or you could make simple ones like the size of a puri and deep fry them on high heat in oil.
Serve and enjoy hot. Serve the chole with finely chopped onions and coriander.
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