This mouth watering punjabi fare (pair) is a crowd pleaser. Chole - Chickpea (kabuli channa / garbanzo) cooked in spices. Bhatura is made with maida or all purpose flour and combined with yogurt/curd, yeast or baking powder and deep fried in oil. This punjabi roti is different from regular poori in texture and flavor and it pairs best with chole.
MemoryLane
I'm really excited to make this dish, My north indian friend used to make this dish whenever we visit them. She's an excellent cook :) Now we moved to another state and i miss her and her bhaturas.
To make dark and spicy chole - 6 easy steps
chick peas= kabuli chana = konda kadalai = garbanzo
2 cups chick peas
2 black tea bags
salt to taste
1. Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
2. If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
Step two - Roast grind and fry the spices
1. 2 black cardamoms
MemoryLane
I'm really excited to make this dish, My north indian friend used to make this dish whenever we visit them. She's an excellent cook :) Now we moved to another state and i miss her and her bhaturas.
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| Yummmy! Chole Bhatura |
1. Soak the chick peas and cook it with tea bags.
2. Roast, grind and fry the spices.
3. Fry onions and green chillies.
4. Grind some cooked onion and channa/chick pea mixture (to get thick gravy)
5. Chole - combine all the ingredients and simmer.
6. Garnish
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| super combo! |
Step one - Cooking chickpeas / channa
2 black tea bags
salt to taste
1. Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
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| Cook channa with tea bags |
Step two - Roast grind and fry the spices
1. 2 black cardamoms
2. 3 cloves
3. 1/4 tsp cumin seeds / jeeragam
2. Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
3. Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes. Remove from stove and keep it aside.
Step three - Onion and chilli masala
1 onion -finely - chopped
3-5 green chillies
1 med tomato - chopped
1 tsp ginger garlic paste
2 tbs oil
1. Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown,
2. Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
Step four - Grind chana and onion
1. Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
Step five - Chole
3. 1/4 tsp cumin seeds / jeeragam
4. 1/4 tsp fennel seed / saunf / sombu
5. 1/2 inch cinnamon
6. few piece mace
7. 1 star anise
8. 1 tsp mango / amchur powder
9. 1 tsp coriander powder
10. 2 tsp chilli powder
11. 1 tbs oil
1. Roast and grind the first seven spices from step two. 5. 1/2 inch cinnamon
6. few piece mace
7. 1 star anise
8. 1 tsp mango / amchur powder
9. 1 tsp coriander powder
10. 2 tsp chilli powder
11. 1 tbs oil
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| Roast and grind the 7 spices... |
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| Ground spices with chilli powder |
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| fry it in oil... |
3. Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes. Remove from stove and keep it aside.
Step three - Onion and chilli masala
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| onion and tomato... |
3-5 green chillies
1 med tomato - chopped
1 tsp ginger garlic paste
2 tbs oil
1. Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown,
2. Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
Step four - Grind chana and onion
1. Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
Step five - Chole
1. Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli.
2. If the channa masala is dry, add 1/2 cup of water.
3. Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
Step six - to garnish
1 med onion - finely chopped
few sprigs finely chopped
1 lemon cut into wedges
Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges.
Tips for taste: Enjoy it with baturas and poories.
Baturas must be eaten hot and cannot be reheated.
Ingredients:
15 gms / 1/2 oz fresh yeast
5 ml / 1 tsp granulated sugar
120 ml / 1/2 cup warm water
200 g / 2 cups all purpose flour / maida
50 gm / 1/2 cup semolina / rava
2.5 ml / 1/2 tsp salt
15 gm / 1 tbs ghee or butter
30 ml / 2 tbs plain yogurt / curd
oil for frying
Method :
1. Mix the yeast with the sugar and water in a bowl.
2. Sift the flour into a bowl and stir in rava / semolina, salt and rub in the butter or ghee.
3. Add the yeast mixture and yogurt to the dough, mix well. Turn out on to a lightly floured surface and knead for 10 mins until smooth and elastic.
4. Place the dough in an oiled bowl, cover with clear plastic and leave to rise in a warm place for 1 hour or until doubled in size.
5. Turn out on to a lightly floured surface and punch down. Divide into twelve equal pieces and shape each into a ball. Flatten it into discs and roll out on a lightly floured surface into 5" rounds.
6. Heat oil to a depth of 1 cm in a deep frying pan. Slide one batura about 1 minute and turning over. remove from oven and drain in a paper towel and fry the remaining baturas. Serve immediately.
Thanks for taking the time to visit my blog. If you try this recipe, feel free to comment, i love your feedback. Enjoy ur cooking! Hav a blessed day :)
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| combine ground chana... |
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| Let it simmer.... |
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| channa masala.... |
3. Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
Step six - to garnish
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| garnish with onion and coriander leaves |
few sprigs finely chopped
1 lemon cut into wedges
Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges.
Tips for taste: Enjoy it with baturas and poories.
Bhaturas
I got this recipe from - best ever curry cook bookBaturas must be eaten hot and cannot be reheated.
15 gms / 1/2 oz fresh yeast
5 ml / 1 tsp granulated sugar
120 ml / 1/2 cup warm water
200 g / 2 cups all purpose flour / maida
50 gm / 1/2 cup semolina / rava
2.5 ml / 1/2 tsp salt
15 gm / 1 tbs ghee or butter
30 ml / 2 tbs plain yogurt / curd
oil for frying
Method :
1. Mix the yeast with the sugar and water in a bowl.
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| mix yeast and sugar in warm water |
3. Add the yeast mixture and yogurt to the dough, mix well. Turn out on to a lightly floured surface and knead for 10 mins until smooth and elastic.
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| dough... |
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| 5" balls |
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| roll out the dough.... |
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| yummyyy... |
Thanks for taking the time to visit my blog. If you try this recipe, feel free to comment, i love your feedback. Enjoy ur cooking! Hav a blessed day :)
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