Name: My Amma's Chole Bhature:sparkling_heart: recipe by Tanuja Keshkar at BetterButter
Prep time: 510 min
Cook time: 25 min
Total time: 535 min
Yield: 4
Ingredients: - for chick peas; 250 gram dried white chickpeas; Water as required for soaking; 1/4 teaspoon salt; 3 glass of water pressure cooking; Half Pinch of baking soda; Other ingredients for channa masala gravy; 2 tbsp Oil; Half teaspoon turmeric Powder; Half teaspoon red chilli powder; One teaspoon coriander powder; Half teaspoon jeera powder; Half teaspoon dry mango powder; One teaspoon Chole masala powder; Salt as required; Whole Garam Masala spices for chana masala; One teaspoon Cumin seeds; Half teaspoon mustard seed; 2 large Tej pata Indian bay leaves; 2 inch cinnamon (dalchini); 2 to 3 Cloves; 2 green cardamom choti (ilayachi); 3 to 4blackpeppercons(kali mirch); 2 Red Chillies whole; Ground paste ingredients; One teaspoon garlic paste; One teaspoon ginger paste; 1 medium size onion chopped; 3 medium size tomatoes chopped or Puri; 2 GREEN CHILLI CHOPPED

Ingredients Serving: 4

- for chick peas
250 gram dried white chickpeas
Water as required for soaking
1/4 teaspoon salt
3 glass of water pressure cooking
Half Pinch of baking soda
Other ingredients for channa masala gravy
2 tbsp Oil
Half teaspoon turmeric Powder
Half teaspoon red chilli powder
One teaspoon coriander powder
Half teaspoon jeera powder
Half teaspoon dry mango powder
One teaspoon Chole masala powder
Salt as required
Whole Garam Masala spices for chana masala
One teaspoon Cumin seeds
Half teaspoon mustard seed
2 large Tej pata Indian bay leaves
2 inch cinnamon (dalchini)
2 to 3 Cloves
2 green cardamom choti (ilayachi)
3 to 4blackpeppercons(kali mirch)
2 Red Chillies whole
Ground paste ingredients
One teaspoon garlic paste
One teaspoon ginger paste
1 medium size onion chopped
3 medium size tomatoes chopped or Puri
2 GREEN CHILLI CHOPPED
For batura
1/2 cup all purpose flour
Half cup Wheat flour
One tablespoon or Suji
One tablespoon oil Oggy
half teaspoon sugar
half teaspoon baking soda
1 cup yoghurt
Water for kneading
500 ml oil for frying

Instructions

Rinse the white chickpeas or Chole a couple of X in water then show the cheat PC in enough water overnight or 7 hours
Cook the Chole with water + salt in a pressure cooker you can also add a pinch baking soda while cooking the chole
Drain the water and keep the soul aside don't throw the water
Making Chole Masala Gravy
Heena grinder take a medium sized jordanian to medium size chop tomato 1 inch of Ginger half to 5 garlic cloves and one chopped green chilli some coriander leaves
Grind to a fine paste no need to add water while making the paste as the juice of tomatoes will help to making the paste keep the paste aside
Heat 2 to 3 tablespoon oil in Pan or kadai
At the whole Garam Masala into oil fry the whole Garam Masala mentioned about till the oil become pregnant but don't burn them
Add background paste and saute it till the oil start to leave the sides of the masala paste
keep stirring often. saute for 7 to 8 minutes or till the oil starts to leave the sides of the masala paste. stir while sauteing so that the paste does not stick to the pan.
next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).
mix very well and saute for a minute. now add the cooked chole and stir.
Add the remaining Chole boil water to the gravy and mix well .simmer chana masala gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. don't cover the pan. stir occasionally.
mash a few chickpeas with the back of spoon. this helps in thickening the gravy. lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. mix well and simmer for a minute or two.
check the seasoning and add more salt or spice powders if required. garnish chole masala with coriander leaves.
For making bhatura
Sieve the maida , wheat flour and baking soda add the semolina and sugar
At the yoghurt and mix well add water in intervals and need to a smooth and soft dough
Cover the dough with her way Snapdeal and keep aside for 2 hours
make medium sized balls from the dough. apply oil while rolling and roll into an oval or elongated shape.
drop the bhatura in hot oil and it will start puffing within a minute.
when the sizzling of the oil stops, turn over and fry the other side.
when golden brown, remove the bhatura and drain on paper towels to remove excess oil.

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