CHOLE BHATURE RECIPE |

{Recipe by : Shurooq sid]

•                                                     Ingredients Of Chole Bhature
• ·         For chole:
• ·         2 cup chickpeas (channas)
• ·         2 tsp oil
• ·         1 bay leaf (tej patta)
• ·         1 stick cinnamon (dalchini)
• ·         3-4 cloves (laung)
• ·         1 tsp whole pepper corns (sabut kali mirch)
• ·         3 green cardamom  (choti elaichi)
• ·         2 black cardamom (badi elaichi)
• ·         1 tsp turmeric powder (haldi)
• ·         1 tsp chili powder (lal mirch powder)
• ·         1 tsp coriander powder (dhaniya powder)
• ·         1 tsp cumin powder (zeera powder)
• ·         1 tsp cumin seeds (zeera)
• ·         1/2 tsp asafoetida (heeng)
• ·         Salt to taste
• ·         1 cup onions (chopped)
• ·         1 cup tomatoes (chopped)
• ·         1 tsp ginger (chopped)
• ·         1 tsp garlic (chopped)
• ·         1 tsp ajwain
• ·         1 tsp lime juice
• ·         1 green chili (chopped)   
•                    
• 1 tea bag
•                                                 
• 1 Tbsp butter
• ·         
• For the bhaturas:
• ·     2 cups maida (refined flour)
• ·1/2 tsp yeast, dissolved for 10 minutes in luke warm water
• ·    1/2 cup whole wheat flour
• ·      A pinch of salt
• ·      Water to knead
• ·      Oil for frying

• How to Make Chole Bhature
•  For chole:
•  In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
•  After it gets brown add chopped onions and saute it.
•  After sauteing add chopped ginger and garlic.
• Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well.
• For de glazing the pan add little water.
• Now add the chole (soaked overnight and pressure cooked) to the masala.
• After stirring well add tomatoes, little sugar and salt to the chole (chickpeas) Now add ajwain, chopped green chilies and water for the base.
•  To get the color in the chole, add a tea bag to the masala.
•  Simmer the chole gently for an hour and cover it.
•    Add lime juice and a dollop of butter to it.
•   Garnish the chole with coriander and butter.
•     Serve the chole hot with bhaturas.         
• For the bhaturas:
•   Knead the whole wheat flour, maida and salt together with adequate amount of water.
• Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
• Divide it into equal portions. Roll out in an oval or round shape
•  Deep fry till golden brown, like a puri.
• Serve.