Chhola bhatura
Ingredients
Choley:
- Chickpea (choley) 250 grams
- Onions- 4 medium sized
- Tomatoes- 2 medium sized
- Garlic- 8 to 10 cloves
- Green chillies- 3 to 4 Or as per taste
- Turmeric powder- 1/2 tablespoon
- Red chilli powder- 1/2 tablespoon
- Salt- as per taste
- Roasted cumin powder- 1/2 tablespoon
- Coriander powder-1/2 tablespoon
- Choley masala- 1 tablespoon
- Oil- 6 to 8 tablespoon
- Coriander leaves- 1 tablespoon finely chopped
Bhatura:
- Refined flour: 1/2 kg
- Curd: 1 cup
- Salt: 1 tablespoon
- Black cumin seeds(kala jeera) – 1/2 tablespoon
- Baking soda: 1/4 tablespoon
- Oil- for frying and kneading.
Instructions
Soaking and Boiling the chickpeas:
- Soak the chickpea overnight or for 8 hours.
- Take a pressure cooker and add the soaked chickpeas to it.
- Add a tablespoon of salt to it.
- Now pressure cook it for 4 whistles and turn the flame to low. Now let it cook in low flame for another 10 minutes and turn off the flame.
- When the steam releases, open the lid and transfer it to a bowl. Store the used water for future use.
Preparing the gravy:
- Roughly chop the onions, tomatoes and peel off the garlic cloves.
- Heat a pressure cooker with 6 to 8tablespoon of oil. (You can use any oil of your choice, I prefer using mustard oil).
- Once the oil gets heated, turn the flame to medium high and add the chopped onions, garlic cloves and green chillies to it.
- Stir it for 2 to 3 minutes until they turn pinkish.
- Add 1/2 tablespoon of turmeric powder to it.
- Add 1/2 tablespoon of red chilli powder to it.
- Add salt as per taste.
- Mix them well.
- Now finally add the chopped tomatoes to it and cook it for 2 to 3 minutes in medium high flame.
- Add 1 cup water to it.
- Close the lid and pressure cook for one whistle on medium high flame. Now turn the flame to low and cook it for another 5 minutes on low flame.
- Turn off the flame and let the steam release.
- After 5 minutes turn on the flame to medium high and let the excess water evaporate and stir it well continuously.
- Keep on stirring it until it turns into a paste like consistency. Let the oil release.
- Mash 4 spoons of chickpeas and keep it aside.
- Once the oil releases, Add the boiled chickpeas to it.
- Now add the mashed chickpeas to it and mix them well.
- Now add 1 cup of water to it. Add 1/2 tablespoon of roasted cumin powder to it.
- Add 1/2 tablespoon of coriander powder to it. Give them a good stir.
- Cook them for 5 minutes until the oil comes up.
- Now add the 1 tablespoon of choley masala to it and stir well.
- Finally add the chopped coriander leaves and your choley is ready.
Bhatura :Kneading the dough:
- Take a mixing bowl and add half kg of refined flour to it.
- Now add 1 cup of curd to it.
- Add 1 tablespoon of salt to it.
- Now add 1/2 tablespoon of black cumin powder to it.
- Add 1/4 tablespoon of baking powder to it.
- Mix them well.
- Add water to knead the dough. Knead it well for 5 minutes.
- Add 2 tablespoon of oil to it and knead it into a soft and smooth dough.
- Keep it aside and rest the dough for 2 to 3 hours.
Frying the bhatura:
- Heat a pan with 2 to 3 cups of oil.
- Add a pinch of dough to see if the oil is ready for frying or not.
- If the dough comes up then the oil is perfectly ready.
- Turn the flame to low. Now take a small portion of dough and roll it into a small ball.
- Take a rolling pin and flatten it evenly into semi thin circle.
- Now add the bhatura to the oil one by one.
- press it with the spatula to puff up.
- Once it begins to puff, pour hot oil on the bhatura using spatula to let it puff up completely.
- Flip over the bhatura and fry it until it turns golden brown.
- Drain it well and your bhatura is ready.