Vegetarian cooking and baking

Vegetarian cooking and baking

Tuesday, February 7, 2012

Chole Bhature

Today's dinner was choley bhature. I had got this bhatura recipe from a  friend of mine. This recipe uses whole wheat flour and grated potato along with maida ( all purpose flour).

For the bhatura
  • 1 cup maida (all purpose flour)
  • 1/2 cup wheat flour
  • 1/2 cup boiled and  grated potato
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 2 tsp oil for the dough
  • oil for frying
  • 1 cup curd
For the choley
  • 1- 1/2 cups chick peas
  • 2 medium onions
  • 4 medium tomatoes pureed
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1 tsp turmeric powder
  • 1- 1/2 teaspoon Salt
  • 2 tablespoons choley masala
  • chopped coriander
For the choley masala
  • 1 tablespoon Coriander powder
  • 1/2 tablespoon Cumin powder
  • 1/2 tablespoon red Chilli powder
  • 1/2 teaspoon Dry mango powder
  • 1/4 teaspoon pomegranate seeds
  • 1/4 teaspoon musk melon seeds
  • 1/2 teaspoon fenugreek seeds
  • 5-6 cloves
  • 2 pods cardamom
  • 1 stick cinnamom
  • 1 bay leaf
  • 1/ tsp caraway seeds
  • 1 pinch ground mace
  • 1 pinchnutmeg
  • 1/8 sp dry ginger
  • 1/4 tspblack pepper 

For the choley masala
Combine all the ingredients for the choley masala  and roast them over medium heat till you get a nice aroma. Turn off the stove and let the masala cool. Once cooled down grind them into a smooth powder. You can prepare this masala ahead of time and store it in an airtight container.
Alternatively, you can use the store brought choley masala. Just add 1 tsp coriander powder, 1/2 teaspoon each of chilli, cumin and garam masala powder to he store choley masala .
For the Choley
Soak the chick peas in water overnight.
Boil the chick peas in water for 20-25 minutes or better still pressure cook it for 6-8 whistles.
Chop the onions and fry them in a large kadai wok till golden. Add tomatoes, turmeric powder,ginger paste, garlic paste, salt and choley masala. Stir to form a smooth paste.
Add the boiled chick peas with water and simmer for 15 minutes till tender and blended completely with the gravy. Garnish with chopped coriander
For the bhatura
Combine all the dry ingredients in a mixing bowl. Knead the dough by adding curd little at a time. Once he dough is firm add the oil. Keep it aside for 2 hours.
Now divide the dough into small balls of equal size. Roll each ball with a rolling pin and deep fry it in oil.

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