MAIDA - 2 CUP
firstly, in a large bowl take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. mix well.
CURD -1/4 CUP
now add ¼ cup curd and mix well making sure everything is well combined
WATER - HALF CUP
further, add water as required and knead the dough
knead to the smooth and soft dough without putting much pressure
COVER & REST - 2 HOURS
grease the dough with oil, cover and rest for 2 hours.
after 2 hours, knead the dough slightly
ROLL - NO CRACKS
pinch a ball sized dough and make a ball without any cracks
BUTTER - SPREAD
now on top of bread, spread butter, and green chutney.
drop the rolled dough into the hot oil
press until the bhature puffs up and splash oil to puff up fully
flip over and fry until it turns golden brown.
finally, drain off the bhatura and is ready to enjoy with chole masala
firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours
add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water. soda helps to cook chole well.
cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.
REMOVE TEA BAGS
once the pressure releases, open the cooker and discard the tea bags. keep aside.
in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aroamtic
ONION - 1 CHOPPED
now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown
AAMCHUR - 1 TSP
add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ¼ tsp salt.
SAUTE - LOW FLAME
saute on low flame until the spices turn aromatic.
further add 1½ cup tomato puree and saute until the oil separates. to prepare tomato puree, i have blended 2½ ripened tomatoes in blender without adding wate
. now add boiled chole and mix well. adjust consistency by adding water if required
SIMMER - 10 MIN
cover and simmer for 10 minutes, or until chole absorbs all the flavour
GHEE - 1 TBSP
to prepare the tempering, heat 1 tbsp ghee in a pan
CHILLI - 2 SLIT
add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.
saute on low flame without burning the spices
CORIANDER - 2 TBSP
pour the tempering over the chole masala, add 2 tbsp coriander and mix well.
READY TO EAT
finally, chole bhature is ready to enjoy with some onions.