Saturday, April 12, 2008

Chole Bhature/Channa Bhatura

Hi,this is my first post n im starting wid chole bhatura(since dis izz my fav dish) n i hope everybody is very acquainted wid da dish n der izz no need of intro.......:))

White/kabuli channa - 500 gm
2 tea bags
3 medium sliced onions
3 medium slice tomatoes
1 tbs ginger garlic paste
3-4 green chilly
2 piece moti elaichi
2 tbs dhania powder
3 tbs black jeera powder
1 tbs garam masala
1 tbs jeera
1/2 tbs amchur powder (dried mango powder)
1 stick of dal chinni
salt to taste
red chilli powder to taste.
2 TBSN oil.
2 cups maida
1/2 cup sooji
salt to taste
1 tsb ajwain
1/2 tsb baking powder
2 pinch baking soda
1 cup yogurt
oil for deep fry.
Cooking Instructions:
1. Previous night make a dough for bhature. Mix all the ingredients of bhature. Make dough with the help of water. It should not be very tight or very soft. Leave it in the kitchen, not in the refrigerator.
2. Boil channa with water, salt, moti elaichi, jeera powder and 2 tea bags.
3. Take a Kadahi or any cooking pan. Heat 2 tbsn oil, add jeera, dalchini and onions. fry it till onions get light brown and then add ginger garlic paste, after 20 seconds put sliced tomatoes. Cook them till the oil separates.
4. Add dhania powder, garam masala, amchur powder, red chilly powder, salt and channa with small amount of water. Cover them and cook it for 5- 10 minutes. And your punjabi chhole are ready.
5. To make bhature heat oil for deep fry. Make small balls from the dough and flatten them with belan like chappaties. Deep fry them in oil and serve with hot chole and salad.
Tip:- If you are not aware of amchur powder put some tamarind paste or lemon ,if you want more gravy, increase the tomato and onions.


Swati Raman Garg said...

hey your bhature look so soft... nice one... :)

Vani said...

Love your recipes, sashree! Am a big fan of chole bature and yours looks delicious!