Bhatura is a North Indian, deep-fried bread made of refined flour. Chole or Channa Masala is usually served with the Bhaturas. Chole is a spicy curry made of white chickpeas. Channa Masala is a variant of Chole.
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Bhatura
Ingredients:
2 cups refined flour
1/2 cup curd
1 tsp sugar
1/2 tsp baking powder
1/4 tsp soda bicarb
2 tbsp oil
Salt to taste
Oil for deep frying
Method:
1. Take curd and add salt and sugar and mix together and keep aside.
2. In a wide bowl take the flour, baking powder, soda bicarb, add to this the curd mix.
3. Gradually add water and knead into a soft dough.
4. Add the oil to the dough and fold lightly and keep covered for 2 hours until it doubles in volume.
5. Beat dough lightly and knead again and divide into small balls.
6. Heat oil in a kadai.
6. Roll out each ball into roundels or in an oblong shape and deep fry on both sides and remove on to an absorbent paper. Serve hot with chole or channa masala.
Chole
Ingredients:
1 cup kabuli channa, soaked overnight
1 onion, chopped finely
1 tbsp ginger-garlic coarsely ground
1 tsp cumin
1 tea bag (or tea leaves tied in muslin cloth)
Oil
Salt to taste
1 bay leaf
Chopped coriander leaves
Juice of 1/2 lemon
Spices - 1/2 tsp turmeric powder, 2 tsp chilli powder, 1 tsp amchur powder, 2 tsp coriander powder, 2 tsp cumin powder, 2 tsp chole masala
Method:
1. Pressure cook channa along with the tea bag and bay leaf until channa is soft and well-cooked.
2. Take oil in a kadai, add the cumin seeds.
3. Add the ginger-garlic paste once the cumin splutters and saute for a minute.
4. Add chopped onions and saute until translucent.
5. Put all the spices and saute for 2 minutes and add little water to prevent burning of the spices.
6. Remove channa from the cooker and slightly mash with back of spoon, add this to the kadai.
7. Cook for 10 minutes on low flame until all the spices are blended into the channa.
8. Garnish with chopped coriander leaves.
9. Squeeze some lemon juice.
10. Serve with bhaturas.
Ingredients:
2 cups refined flour
1/2 cup curd
1 tsp sugar
1/2 tsp baking powder
1/4 tsp soda bicarb
2 tbsp oil
Salt to taste
Oil for deep frying
Method:
1. Take curd and add salt and sugar and mix together and keep aside.
2. In a wide bowl take the flour, baking powder, soda bicarb, add to this the curd mix.
3. Gradually add water and knead into a soft dough.
4. Add the oil to the dough and fold lightly and keep covered for 2 hours until it doubles in volume.
5. Beat dough lightly and knead again and divide into small balls.
6. Heat oil in a kadai.
6. Roll out each ball into roundels or in an oblong shape and deep fry on both sides and remove on to an absorbent paper. Serve hot with chole or channa masala.
Chole
Ingredients:
1 cup kabuli channa, soaked overnight
1 onion, chopped finely
1 tbsp ginger-garlic coarsely ground
1 tsp cumin
1 tea bag (or tea leaves tied in muslin cloth)
Oil
Salt to taste
1 bay leaf
Chopped coriander leaves
Juice of 1/2 lemon
Spices - 1/2 tsp turmeric powder, 2 tsp chilli powder, 1 tsp amchur powder, 2 tsp coriander powder, 2 tsp cumin powder, 2 tsp chole masala
Method:
1. Pressure cook channa along with the tea bag and bay leaf until channa is soft and well-cooked.
2. Take oil in a kadai, add the cumin seeds.
3. Add the ginger-garlic paste once the cumin splutters and saute for a minute.
4. Add chopped onions and saute until translucent.
5. Put all the spices and saute for 2 minutes and add little water to prevent burning of the spices.
6. Remove channa from the cooker and slightly mash with back of spoon, add this to the kadai.
7. Cook for 10 minutes on low flame until all the spices are blended into the channa.
8. Garnish with chopped coriander leaves.
9. Squeeze some lemon juice.
10. Serve with bhaturas.
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