Chola Batura By sukirtisoni


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Chola Bhatura is a popular Punjabi recipe with fermented deep fried breads called Bhatura relished with spicy and mouthwatering Chole or chickpeas curry. Enjoy chola Bhatura as meal or heavy snacks with onion rings and mango pickle.

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Preparation Time: 
Cooking Time: 1 hour


Ingredients


For the chole
1 cup soaked kabuli chana (white chick peas)
1 tea bag or teaspoon tea leaves tied in a muslin cloth (optional)
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
12 mm. (1/2") piece ginger (adrak), grated
2 cloves of garlic (lehsun), grated
2 tsp chole masala (chana masala)
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste
For the bhature
1/2 cup plain flour (maida)
1/2 cup potato, boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying
For serving
1 onion, sliced
4 lemon wedges

Method


    for the chole

    1. Pressure cook the chick peas with the tea bag for 3 whistles until they are soft
    2. Drain and keep aside.
    3. Discard the tea bag.
    4. Heat the oil in a pan, add the cumin seeds. when the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
    5. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
    6. Add the chick peas and 1 cup of water and mix well. simmer for 10 to 15 minutes. keep aside

    for the bhature

    1. Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
    2. Knead the dough very well till it is smooth
    3. Cover with a wet muslin cloth and rest the dough for 10 minutes
    4. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
    5. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
    6. Serve hot with the chole, sliced onion and lemon wedges.
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    This recipe was contributed by sukirtisoni on 26 Apr 2004


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