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Post # 1
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Join Date: 19 Apr 2010
Location:  KuwaitPosts: 53 |
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All kind of Indian Recipes. |
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Chole Batura/Bhature
Ingredients for chole /channa masala 1 cup Chole /chickpeaks/garbanzo beans (Wash and soak chole overnight. Pressure cook with little salt and water for 15 – 20 minutes. Do not over cook.) 1 medium onion finely chopped 2 tbs ginger-garlic paste (fresh/ store bought) 2 Green Chillies finely chopped 2 tbsp tomato puree 1 medium tomato finely chopped 1 small stick cinnamon 1 tsp cumin seeds 1/2 tsp Turmeric 1/2 tsp Chilli powder 2 tsp Channa/ chole Masala Coriander leaves finely chopped Salt to taste 2 tbsp Oil Procedure Heat oil in a heavy and deep skillet on medium flame. Add cinnamon stick, cumin seeds and allow it to splutter. Now add chopped onions, ginger-garlic paste, green chillies and sauté till the onions turn soft and golden brown. Add turmeric, chilli powder and channa masala powder sauté for couple of more minutes. Now add chopped tomatoes and tomato puree and sauté till the oil starts to separates and tomatoes becomes soft and mushy. Drain the excess water from the cooked beans add it to the skillet with salt and 1 cup water and mix well. Turn the heat to low and cover the lid. Let the mixture cook slowly on low heat for 20 minutes so that masala can blend well. Keep stirring in the middle. Add the chopped coriander leaves, stir well and turn off the heat. Reserve few coriander leaves and chopped onion for garnish. Ingredients for Batura/Bhature 1 cup all purpose flour (maida) 1 cup potato, boiled and grated (1 large potato) 2 tsp oil (optional) Salt to taste Oil for deep frying (1 ½ to 2 cups) ¼ cup plain flour for dusting Procedure Sieve flour and salt into a bowl, add grated potato, oil and knead into firm dough without using any water. Knead the dough very well till it is smooth and pliable. Cover with a wet muslin cloth and rest the dough for 10 minutes. Divide the dough into equal parts and roll out into circles. Mean while heat oil in a deep pan or skillet, fry batura’s one at a time till the baturas puff up and both sides are golden brown. Drain excess oil on paper towel and keep warm while you fry the remaining. Serve hot with the chole, sliced onion and lemon wedges. |
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