Ingredients:
For the Chole: - 1 cup kabuli chana (white chick peas), soaked overnight
- 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
- 1/2 tsp cumin seeds (jeera)
- 1 onion, finely chopped
- 12 mm (1/2") piece of ginger (adrak), grated
- 2 cloves of garlic (lehsun), grated
- 2 tsp chole 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 potatoes, boiled and grated
- 1 1/2 tsp oil
- salt to taste
- oil for deep-frying
For Serving: - 1 onion, sliced
- 4 lemon wedges
For Preparation:
For The Chole: - Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft .
- Drain and keep aside. Discard the tea bag.
- 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.
- Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder.
- And add salt and sauté for another minute.
- Add the Kabuli chana and 1 cup of water and mix well.
- Simmer for 10 to 15 minutes. Keep aside .
For The Bhature : - Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
- Knead the dough very well till it is smooth.
- Cover with a wet muslin cloth and rest the dough for 10 minutes.
- Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
- Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
- Serve hot with the chole, sliced onion and lemon wedges.
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