CHOLE
Ingredients
1 cup Chikpeas ( soaked in enough water overnight or for 7-8 hours or overnight )
1 large Bay leaf/tej patta
2-3 cloves/lavang
1 medium size Onion, chopped
2 medium size tomatoes, chopped
½ inch Ginger/adrak, chopped
3-4 Garlic cloves/lahsun, chopped
1 Green chili, chopped
1 tsp Coriander powder/dhania powder
¼ tsp Red chilli powder/lal mirch powder
1 tsp Garam masala powder or chole masala
½ or 1 tsp Dry mango powder/amchur powder
A pinch of Asafoetida/hing
2 tbsp Oil
Salt to taste
Method
Remove the water and cook the chole with water and salt in a pressure cooker for about 7-8 whistles on medium flame.
Strain the chole and keep aside.
Make a fine paste of the onions, tomatoes, ginger, garlic and green chili in a grinder.
Heat oil in a pan or kadai.
Add the bay leaf, cloves and fry them for a minute. Add the paste. Saute it till the oil starts to leaves the sides of the paste.
Add all the dry spice powders - turmeric, red chili powder, coriander and dry mango powder.
Stir and saute for a minute. add the cooked chole and stir.
Pour some water. add salt and stir.
Simmer on a low or medium flame for 12-15 minutes till the curry thickens. don't cover the pan. stir occasionally.
Add garam masala powder or chole masala. stir and simmer for a minute or two.
Chole is ready, garnish with coriander leaves.
BHATURA
Ingredients
2 cups Maida
1 tsp salt or as required
1 tbsp oil
½ or ⅓ cup warm water
oil for deep frying
¾ cup (150 ml) plain curd/yoghurt
Method
In a bowl take the maida, add salt. Now add the curd, put curd little at a time till you can make a dough out of it, can also use some water if required. Add oil to make the dough.
Cover the bowl with a cloth and set it aside in a warm place for 5-6 hours.
Knead the dough for 5 minutes or until it is silky smooth. Add a little flour if it is wet.
Form it in to equal sized balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris.
Bhaturas are ready.
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