Monday, July 23, 2012

Spicy Chole Bhatura / Channa Bhatoora

          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.     
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. 

spicy chole
Yummmy! Chole Bhatura
To make dark and spicy chole - 6 easy steps
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
super combo!
chick peas= kabuli chana = konda kadalai = garbanzo 

Step one - Cooking chickpeas / channa 
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.
cook channa with tea bags
Cook channa with 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
  2.  3              cloves
  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. 
spicy chole
Roast and grind the 7 spices...

chole batura
Ground spices with chilli powder
fry it in oil...
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 
onion and tomato...
1         onion -finely  - chopped
3-5      green chillies 
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 
 1Take 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. 
combine ground chana... 
Let it simmer....
channa masala....
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
garnish with onion and coriander leaves
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.

I got this recipe from - best ever curry cook book
 Baturas 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.
mix yeast and sugar in warm water 
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" balls
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. 

roll out the dough....
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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