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Apr 26

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Chole Masala & Bhatura

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India’s Most Popular Breakfast Recipe! Now you can make it in your own Kitchen. Try out this recipe :) 

Makes – 10 Bhaturas
For Bhatura:
Ingredients:

  • All Purpose Flour – 1 1/2 Cups
  • Semolina – 2 Tbsp
  • Baking Soda – 1/4 tsp
  • Sugar – 1 tsp
  • Salt – 1/2 tsp or to taste
  • Oil – 1 tsp
  • Yogurt/ Curd – 1/3 Cup
  • Oil – for Deep Frying

process:

  • Into a mixing bowl, add flour, semolina, baking soda, sugar, salt, 1 tsp of oil, yogurt.
  • Combine well, slowly add water and make a stiff but pliable dough.
  • Coat the dough with few drops of oil and cover to rest for 30 mins.
  • Divide the dough into 10 dumplings.
  • Coat them with few drops of oil.
  • Start rolling one of the dumplings while keeping the rest covered, so that they don’t dry out.
  • Roll each dumpling into 1/4 inch thick rotis.
  • Heat the oil for deep frying the Bhaturas.
  • The oil should be medium high for frying the Bhaturas.
  • Slowly slide the rolled Bhatura into the oil.
  • Slightly press with the laddle so that they puff up nicely.
  • Continue rolling and frying with the remaining dumplings.
  • Serve them hot with Chole Masala or any curry of your choice.

For Chana/ Chole Masala
Serves – 2
Ingredients:

  • Chickpeas(wash, drain and soak for 8 hrs): 1 Cup
  • Tea Bag – 1 or 2
  • Salt – to taste
  • Water – 1 1/2 Cups to cook the chickpeas plus more water while simmering the gravy (about 1 Cup)
  • Onion (finely choped) – 1 medium
  • Oil – 4 Tbsp
  • Cumin Seeds – 1 tsp
  • Ginger (julienned) – 2 Tbsp
  • Green Chillies (slit) – 5 or to taste
  • Tomatoes (puree) – 2 big no
  • Cumin Powder – 1 tsp
  • Dry Mango Powder/ Amchoor Powder – 1 tsp
  • Red Chilli Powder – 1 tsp or to taste
  • Coriander Powder – 2 tsp
  • Dry Pomegranate powder/ Anardana Powder – 2 tsp
  • Garam Masala Powder – 1 tsp
  • Cilantro (finely chopped) – 2 Tbsp
  • Red Onion (Sliced) – 1/2 no

Process:

  • Into a pressure cooker, add in the soaked and drained chickpeas.
  • Add water, tea bag, salt.
  • Pressure cook for 3 whistles and simmer on low medium for 10 mins.
  • Heat a wide non stick pan, add oil.
  • When the oil is medium hot, add cumin seeds.
  • Add onions. Cover and cook till onion becomes soft and golden brown.
  • Add the blended tomato puree, followed by cumin powder, coriander powder, dry mango powder, red chilli powder, pomegranate powder.
  • Cover and cook till oil separates from the sides. (approx 5- 7 mins)
  • Add the cooked chickpeas to the tomato masala.
  • Dilute with enough water.
  • Add salt, ginger, green chillies, garam masala powder, cilantro and simmer for 2 mins.
  • Serve hot with Bhaturas or any Indian Bread.

 

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