Apr 6, 2014

Chhole Bhature

Chhole Bhature
Making chhole bhature at home is more exciting as it has very less oil and is not at all heavy. My folks just love  home made chhole bhature  more than anything else.
You need
Kabuli chana- 1.5 cup
Onions - 2 sized
Tomatoes- 2
Ginger- 1"
garlic cloves- 4-5
green chilli- 1
posto seeds (Khus khus)- 1 tspn
black pepper balls- 10-12
tea bag- 1
cashew nuts- 7-8 make paste or grind them
chhole masala- 3 tbspn
tamarind paste- 1 tspn
oil 4-5 tb spn
Rai (mustard seeds)- 1tspn
zeera (cumin seeds) - 1 tspn
salt to taste

  • Soak kabuli chane for 5-6 hours. Add salt, hang tea bag from the sides (or add 1/2 tspn tea -optional to give black colour to chhole)  and pressure cook on high flame for three whistles and slow flame for 15-20 mins. After it cools down, take off the tea bag.
  • make a paste of onion, ginger, garlic, green chilly, khus khus, black pepper balls.
  • Make paste of tomatoes
  • Heat oil in a pan, add mustard seeds and cumin seeds and onion paste. Cook till it is light brown in colour , add tomato paste and cook till the gravy starts leaving the sides of the pan. 
  • Add chhole masala, cashew nut paste, tamarind paste, salt for the gravy and cook for 4-5 mins on slow flame.
  • Take out 1/2 cup cooked chhole and mesh them.
  • Add chhole, and meshed chhole  to the gravy and add water if required to get the desired consistency. Cook 7-10 mins or till you get desired consistency.
  • Garnish with chopped green coriander, slit green chilly.
Maida- 4 cups
soozi (semolina)- 1/2 cup
curd - 1/2 cup
salt 1 tspn
sugar 1 tspn
curd- 1/2 cup
Baking powder- 1 tspn
Mix all these ingredients well, and knead the dough with warm water. Take 1-2 tbspn oil in hands and knead the dough, coating it with oil. Keep the dough for 3-4 hours in warm place.
Take 1" balls of dough and roll them into 6" bhaturas using oil, and deep fry them in very hot oil on high flame.
Serve hot with chhole and sirka onion rings. To make onion rings slice two onions in thin slices, separate the rings, add 2-3 tspn vinegar, and salt keep it for 1 hr.

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