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.

1

CURD -1/4 CUP

now add ¼ cup curd and mix well making sure everything is well combined

2

WATER - HALF CUP

further, add water as required and knead the dough

3

SOFT DOUGH

knead to the smooth and soft dough without putting much pressure

4

COVER & REST - 2 HOURS

grease the dough with oil, cover and rest for 2 hours.

5

KNEAD SLIGHTLY

after 2 hours, knead the dough slightly

6

ROLL - NO CRACKS

pinch a ball sized dough and make a ball without any cracks

7

BUTTER - SPREAD

now on top of bread, spread butter, and green chutney.

8

HOT OIL

drop the rolled dough into the hot oil

9

PRESS GENTLY

press until the bhature puffs up and splash oil to puff up fully

10

FLIP OVER

flip over and fry until it turns golden brown.

11

GOLDEN BROWN

finally, drain off the bhatura and is ready to enjoy with chole masala

12

SOAKED CHANA

firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours

13

BAKING SODA

add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water. soda helps to cook chole well.

14

5 WHISTLE

cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.

15

REMOVE TEA BAGS

once the pressure releases, open the cooker and discard the tea bags. keep aside.

16

TURNS AROMATIC

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

17

ONION - 1 CHOPPED

now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown

18

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.

19

SAUTE - LOW FLAME

saute on low flame until the spices turn aromatic.

20

TOMATO PUREE 

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

21

COOKED CHOLE

. now add boiled chole and mix well. adjust consistency by adding water if required

22

SIMMER - 10 MIN

cover and simmer for 10 minutes, or until chole absorbs all the flavour

23

GHEE - 1 TBSP

to prepare the tempering, heat 1 tbsp ghee in a pan

24

CHILLI - 2 SLIT

add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.

25

TURNS AROMATIC

saute on low flame without burning the spices

26

CORIANDER - 2 TBSP

pour the tempering over the chole masala, add 2 tbsp coriander and mix well.

27

READY TO EAT

finally, chole bhature is ready to enjoy with some onions.

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