CHOLE BHATURE - Main Course - Veg

Ingredients: For Chole:(Serves 6)

Kabuli Channa – 250 gms

Channa Dal – 100 gms

Sliced Onions – 2 (medium)

Tomato – 2 (large) (Cut into thick rings)

Green Chillies – 4 to 5 (cut lengthwise)

Red Chilli Powder – 2 Tsp

Jeera Powder – 2 Tsp

Coriander Powder – 2 Tsp

Kala Namak – 1 ½ Tsp

Aamchur Powder – 1 Tsp

Anardana Powder – 1 Tsp

Channa Masala (MDH) – 1 ½ Tsp

Coriander for Garnish

Tea Bags – 2

Oil – 3 Tbsp

Salt to Taste

Method: For Chole:

Wash and soak the kabuli channa & channa dal for 6 to 8 hours. Put in the pressure cooker, add enough water to cover the channas and 1 extra cup. Add very little salt and the teabags. Pressure cook for 4 to 5 whistles or till the channas are soft. Once the pressure releases, remove the tea bags and add the kala namak, aamchur, anardana powder, jeera powder to the cooked channa and bring to a boil.

In a pan heat oil, add the sliced onions and sauté till they are golden brown. Now add the tomatoes and sauté for 2 minutes. Add the red chilli powder and mix well. Add the coriander powder and a little water. Mix again, now add the green chillies, sauté for a minute and add this masala to the boiled channa. Cook well till the gravy thickens.

Garnish with coriander and serve with hot bhaturas.

Ingredients: For Bhatura:

Maida – 3 cups

Wheat Flour – 1 Cup

Sooji – 1 Cup

Soda bi carb – ½ Tsp

Salt to Taste

Curds – 1 ½ Cup

Oil – 4 Tbsp

Sugar – 2 Tsp

Oil – for deep frying

Method: For Bhatura:

Knead soft dough by mixing maida, wheat flour, sooji, curds, soda, sugar, salt, 4 Tbsp oil and water as required.

Cover the dough with a wet muslin cloth for 1 hour.

Roll out large puris and deep fry in hot oil till golden on both sides. Drain the excess oil and serve hot with chole.

ENJOY EATING, KEEP COOKING!