Thursday, September 15, 2016

Chole Bhature By Diksha Idnani



Chole  Bhature

Ingredients


125 gms of Kabuli Chana (white chick peas), soaked overnight
3 Tomatoes
2 Onions, finely chopped
½” piece of ginger
10 cloves of garlic
2 tsp chole masala (the ready ones available in the market)
2 tsp red chilly powder
¼ tsp turmeric powder 
1 n ½ tsp coriander powder
2” piece of Cinnamon
2 cloves (laung)
1/2 green chilies (to taste)  
2tbsp oil
1 n ½ tsp garam masala 
Handful of fresh coriander 
Salt to taste


For the bhature:
125 gms of plain flour (maida)
4-5 tbsp Yoghurt
2tbsp oil
Salt to taste
Oil for deep frying

For serving:
Onion slices
Lemon wedges 

Method
For the Chole:
Pressure cook the Kabuli chana with salt and 3 cups of water for 4-5 whistles and then let it simmer for 5 minutes on a low flame, until they are soft. Drain the chana and save the water for later.
In a mixer, grind together tomatoes, 1 onion, ginger, garlic, green chilies, cloves and cinnamon and keep aside.   
Heat the oil in a pan, add 1 small onion, finely chopped and sautΓ© until slightly pink. Now add your dry masalas which include red chilly powder, coriander powder and haldi and mix well. Now add the previously grinded tomato paste to the pan, salt and mix well until the entire mixture turns dry and starts extracting oil on the sides of the pan. 
Now add the boiled Chana and chole masala and mix well for a few minutes. 
Add the water which you saved earlier from the pressure cooker and simmer for 15 minutes.
{You can increase or reduce the amount of water as per your consistency preference; this recipe is for a thin Chana gravy)
Add garam masala and finely chopped coriander and serve with lemon wedges and sliced onions. 

For the Bhature:
Combine the flour, yoghurt, 2 tablespoon of oil and salt and knead into a firm dough without using any water.
Knead the dough very well till it is smooth
Cover with a wet muslin cloth and rest the dough for 10 minutes
Divide the dough into 6-8 equal parts and roll out into circles.
Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
Serve hot with the chole, sliced onion and lemon wedges.

Tips:
While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
Chole masala is a blend of spices which is readily available at most grocery stores.

-Diksha Idnani


Recipe Developed & Created By Diksha Idnani

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