Snacks

Chole Bhature Recipe

INGREDIENTS 250 gms White Chickpeas (Kabuli Chana), boiled 2-3 Nos Tea leaves bags ½ Tsp Salt ½ Tsp Baking soda 150 ml Oil 2 pinch Asafoetida ½ Tsp Carom seeds 5 gms Green chilli, juliennes 2 Tbsp Catch Chana Masala 50 gms Tomato puree Water as required 3 Tbsp Fresh Coriander, chopped 10 gms Green chilli, slit 5 gms Ginger juliennes 20 gms Tomato juliennes 30 gms Cottage cheese, small cubes Bhature 200 gms Flour 2 Tbsp Samolina (Rava) ¼ Tsp Baking powder 3 Tbsp Yoghurt, whisked 1 Tbsp Oil ¼ Tsp Salt 1/8 Tsp Sugar Luke warm water-as required Oil to deep fry

INSTRUCTIONS
Chole- Soak chickpeas over night in sufficient water and next morning; boil the chickpeas with salt, baking powder, tea bags and oil. Cook in pan or in a pressure cooker, till chickpeas are done and are soft. Heat oil in a pan and add carom seeds, asafoetida and green chillies .Sauté for a minute and add Catch Chana masala, salt and tomato puree. Cook for a minute and add boiled chickpeas along with boiling liquid. Stir and add some water as required. Cook for 10 minutes and check seasoning and consistency. Add half the chopped coriander, ginger juliennes, tomato juliennes and green chillies and transfer it to a serving bowl. Garnish with remaining, chopped coriander, ginger juliennes, green chillies and cubed cottage cheese (paneer). Serve hot with Bhatura. Bhatura- Take flour and semolina in a open face bowl and make a well in centre. In the middle add oil, yoghurt, salt, sugar, baking soda and using warm water, make soft dough. Cover the dough with a wet muslin cloth and keep in a warm place for 2 hours to ferment. Divide the dough into small portions of about 30-35 grams and using oil flatten them in palms or using a rolling pin. Heat oil in a wok and deep fry these Bhaturas till fluffy and crisp. Remove on a paper tissue and serve with chole.

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