TAMATARI CHHOLE AUR BHATURE

Ingredients

                                                                                                    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.

CHANA-IN-BHATURA

Chana-in-Bhatura

A very interesting recipe where we have combined the famous "Chhole-Bhature" togetther into one. Add more zing into your cooking and turn your Chhole Bhature into Chhole-in-Bhature.

Ingredients

                                                                                for 2-3 persons

For bhatura

• All pupose floor 2 cup
• Sugar 1 tsp
• Salt half tsp
• Yeast (instant) 2 tsp
• Oil 2 tbsp
• Oil for frying

For Chhole

• Boiled white chana
• Tomatoes chopped 2
• Carom seeds half tsp
• Green chilli chopped 2.
• Red chilli 1 tsp
• Garam masala 1 tsp
• Black pepper half tsp
• Coriander powder 1 tsp
• Cumin powder 1tsp
• Pomegranate powder 1 tsp
• Salt to taste.

Method

• Combine all ingredients of bhatura and mix.
• Add water and knead into soft dough.
• Add some oil and knead more.
• Cover the dough and let rest for 1 hour.
• Heat oil in pan and add carom seeds. Saute for 5-7 seconds.
• Add chopped tomatoes. 
• When tomatoes get pulpy and oil separates, add green chilli.
• Add powdered spices and salt. Mix well.
• Add boiled chickpeas.
• Mix well, cover and simmer on low heat for 12-15 minutes.
• Mash them well and let cool.
• Take dough ball and flatten it by patting from sides so that the centre in not very thin.
• Place chickpeas on one side, brush all sides with flour and water mix.
• Fold the half and seal the sides.
• Deep fry in hot oil
• Chhole-in-bhature is ready.
• Serve hot with chutney  and pickle.

MASALEDAR ALOO POORI

Masaledar Aloo Poori.

An all time age favourite. Masaledar Aloo Poori is the best weekend brunch as well as good journey food. So enjoy at home or pack for picnics. Also this dish is good in Fasting as no ingredients have been used which are forbidden in any vrat. You can also say Falahari Aloo.

Ingredients

• Potato 4-5
• Crushed coriander 1 tsp
• Mustard seeds ½ tsp
• Oil as required for tadka and frying pooris.
• Cumin seeds 1 tsp
• Chilli flakes 1 tsp
• Ginger finelly chopped 1 tbsp
• Red chilli powder 1 tsp
• Paprika 1 tsp
• Garam masala 1 tsp
• Cumin powder ½ tsp
• Coriander fresh chopped 1 tbsp

For Poori

• Wheat flour 2 cups
• Semolina 1 tsp
• Salt 1 tsp
• Carom seeds 1 tsp
• Oil 2 tsp.

Method

• Boil and cut potatoes into small cubes.
• Heat oil in pan and add crushed coriander seeds and mustard seeds saute for few seconds
• Add cumin  seeds saute till colour changed
• Add chilli flakes.
• Add potatoes and mix well.
• Add powdered spices and salt.
• Add half cup of water and mix well.
• Add chopped coriander.
• Add half cup more water, mix and cover. Let cook on low heat for 5-6 minutes.
• Masaledar Aloo is ready. 

To Make for Poori.

• Mix well all ingredients for poori and knead into tight dough by adding little water.
• Make small balls with the dough.
• Dab oil on the dough balls.
• Spread oil on surface and roll the dough.
• Heat oil for frying in large pan and fry poori till puffy.
• Serve hot poori with hot Masaledar Aloo.