for 3-4 persons
For Bhatura
- All purpose floor 2 cups
- Yeast 2 tsp
- Sugar 1 tsp
- Salt ½ tsp
- Kasoori methi 1 tsp
- Oil 2 tbsp
- Sufficient oil for frying
For Chana
- Chickpeas 2 cups
- Bay leaves 2
- Cloves 3-4
- Black cardamom 1-2
- Salt to taste
- Tea bag 1 or tea leaves 1 tbsp
- Cumin seeds 1 tsp
- Ginger garlic 1 tbsp
- Tomato chopped 2
- Oil as required
- Red chilli powder 1 tsp
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Chilli chopped 1
- Fried onion 1 tbsp
Method
For Chana
- Soak chickpeas overnight
- Add bay leaves, cloves, cardamom and salt and cook till soft in pressure cooker.
- Brew tea bag/tea leaves in 1 cup water.
- Add tea water to boiled chickpeas.
- Heat oil in pan and add cumin seeds and saute for 10 seconds.
- Add tomatoes and cook well.
- Tomatoes will turn pulpy and oil will start to separate.
- Add powdered spices, salt and green chilli.
- Add fried onion and mix well.
- Add cooked chickpeas and mash them a little.
- Simmer on low heat for 15-20 minutes.
- Tamatari chhole are ready.
For Bhatura
- Mix all bhatura ingredients in a bowl.
- Add enough water to knead a soft dough.
- Put some oil on dough, cover it with cloth and let rise for 45 minutes.
- Make small balls from dough and let rest for 15 minutes.
- Flatten the dough with the hand or with the roller pin.
- Fry the bhatura in hot oil on medium oil.
- Fluffy and puffy bhaturas are ready.
- Enjoy hot bhatura with Tamatari Chole.
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