For the Punjabi food lovers!!!
Ingredients (Bhatura)
All purpose flour/Maida: 2 Cups
Sugar: 1/2 Tea Spoon
Baking Powder: 1 Pinch
Yogurt: 1/4 Cup
Water: 1/2 Cup
Salt
Oil for frying
Preparation time: 2 Hours
Cooking Time: 10 minutes
Method
In a bowl mix together All purpose flour, sugar, baking powder and salt (As per your taste)
To this add yogurt and mix well
Now add water little by little and make it a thick dough. (Same as we make for Poori)
Knead the dough well
Cover the dough and keep it aside for 2 hours
After 2 hours knead the dough once again and make small lemon sized balls out of the dough
Dust some all purpose flour and roll out the small balls into round pooris (Not too thin)
Heat oil in a kadai.
Once the oil is well heated reduce the flame to medium and then deep fry the bhaturas
Fry until both sides are golden brown in color
Remove from oil and serve hot with chole masala
Ingredients (Chole/Chana Masala )
Thanks to Surya Harikrishnan for the recipe for Chole/Chana Masala
White Chick Peas: 1 Cup
Cumin seeds: 1 Tea Spoon Onions: 3 Medium size finely chopped Turmeric Powder: 1/2 Tea Spoon Kashmiri chilly powder: 1 Tea Spoon Tomatoes: 2 Finely chopped Green chilly Slit: 5-6 Garlic ginger paste: 1 Tea Spoon Chana Masala Powder: 2 Tea Spoon Corriander leaves: 1/2 Cup Amchur Powder:1/2 Tea Spoon Kasur methi: 1 Tea Spoon
Oil: 2 Table Spoon
Salt
Preparation Time: Over Night
Cooking Time: 30 Minutes
Method
Wash and soak the chick peas overnight in ample quantity of water. Pressure cook the chick peas upto 5-7 whistles. The chana must become really soft. Take half a cup of the boiled chana and mash it well. In a tick-bottomed kadai, heat the refined oil and crackle the cumin seeds in it once the oil is hot. Add the finely chopped onions and saute well. Add the slit green chilly and continue to saute until the onions become transparent. Add some salt so that the onion gets cooked fast. Add the turmeric powder and chilli powder and saute until the raw smell is gone Now add the garlic ginger paste and saute for another 3 to 4 minutes Now add the chopped tomatoes and saute until the oil comes out. Add the chana masala and mix well. After the masala has mixed well, add the chana along with a cup of its stock. Stir and blend the chana and the stock with the masala. Check salt and add more as per your taste. Now add the mashed chana. Add more water/stock as per your requirement of gravy. Now add the mashed chana and mix well. This serves as a binder and also thickens the gravy. Let it come to a boil. Then add the amchur and kasur methi and mix well. Finally garnish with finely chopped coriander leaves.
Serve hot with Bhatura, Roti, Chapati, Appam, Rice, Jeera Rice....
Ingredients (Bhatura)
All purpose flour/Maida: 2 Cups
Sugar: 1/2 Tea Spoon
Baking Powder: 1 Pinch
Yogurt: 1/4 Cup
Water: 1/2 Cup
Salt
Oil for frying
Preparation time: 2 Hours
Cooking Time: 10 minutes
Method
In a bowl mix together All purpose flour, sugar, baking powder and salt (As per your taste)
To this add yogurt and mix well
Now add water little by little and make it a thick dough. (Same as we make for Poori)
Knead the dough well
Cover the dough and keep it aside for 2 hours
After 2 hours knead the dough once again and make small lemon sized balls out of the dough
Dust some all purpose flour and roll out the small balls into round pooris (Not too thin)
Heat oil in a kadai.
Once the oil is well heated reduce the flame to medium and then deep fry the bhaturas
Fry until both sides are golden brown in color
Ingredients (Chole/Chana Masala )
Thanks to Surya Harikrishnan for the recipe for Chole/Chana Masala
Cumin seeds: 1 Tea Spoon Onions: 3 Medium size finely chopped Turmeric Powder: 1/2 Tea Spoon Kashmiri chilly powder: 1 Tea Spoon Tomatoes: 2 Finely chopped Green chilly Slit: 5-6 Garlic ginger paste: 1 Tea Spoon Chana Masala Powder: 2 Tea Spoon Corriander leaves: 1/2 Cup Amchur Powder:1/2 Tea Spoon Kasur methi: 1 Tea Spoon
Oil: 2 Table Spoon
Salt
Water
Preparation Time: Over Night
Cooking Time: 30 Minutes
Method
Wash and soak the chick peas overnight in ample quantity of water. Pressure cook the chick peas upto 5-7 whistles. The chana must become really soft. Take half a cup of the boiled chana and mash it well. In a tick-bottomed kadai, heat the refined oil and crackle the cumin seeds in it once the oil is hot. Add the finely chopped onions and saute well. Add the slit green chilly and continue to saute until the onions become transparent. Add some salt so that the onion gets cooked fast. Add the turmeric powder and chilli powder and saute until the raw smell is gone Now add the garlic ginger paste and saute for another 3 to 4 minutes Now add the chopped tomatoes and saute until the oil comes out. Add the chana masala and mix well. After the masala has mixed well, add the chana along with a cup of its stock. Stir and blend the chana and the stock with the masala. Check salt and add more as per your taste. Now add the mashed chana. Add more water/stock as per your requirement of gravy. Now add the mashed chana and mix well. This serves as a binder and also thickens the gravy. Let it come to a boil. Then add the amchur and kasur methi and mix well. Finally garnish with finely chopped coriander leaves.
Serve hot with Bhatura, Roti, Chapati, Appam, Rice, Jeera Rice....
Great recipe
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