Bhatura Chana With Lassi

INGREDIENTS

FOR BHATURA:

  • 2 cup maida
  • 2 tbsp rava / semolina, fine
  • 1 tsp sugar
  • ¼ tsp baking soda
  • 1 tsp sugar
  • ½ tsp salt
  • 2 tbsp oil
  • ¼ cup curd
  • water, for kneading
  • oil, for frying

FOR PRESSURE COOKING CHOLE:

  • 1 cup chana / chickpea, soaked overnight
  • 2 tea bags
  • ¼ tsp baking soda
  • 1 tsp salt
  • 3 cup water

FOR CHHOLE PREPARATION:

  • 2 tbsp oil
  • 1 bay leaf
  • 1 black cardamom
  • 2 pod cardamom
  • 1 inch cinnamon
  • 1 tsp cumin / jeera
  • ½ tsp kasuri methi
  • 1 onion, finely chopped
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp aamchur
  • ¼ tsp salt
  • 1½ cup tomato puree
  • 2 tbsp coriander, finely chopped

FOR TEMPERING:

  • 1 tbsp ghee clasified / butter
  • 2 chilli, slit
  • ¼ tsp turmeric
  • ¼ tsp chilli powder
  • ¼ tsp garam masala

INSTRUCTIONS

HOW TO MAKE BHATURA RECIPE:

  • 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.
  • now add ¼ cup curd and mix well making sure everything is well combined.
  • further, add water as required and knead the dough.
  • knead to the smooth and soft dough without putting much pressure.
  • grease the dough with oil, cover and rest for 2 hours
  • after 2 hours, knead the dough slightly.
  • pinch a ball sized dough and make a ball without andy cracks.
  • roll slightly thick, applying oil to prevent from sticking.
  • 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.

HOW TO MAKE CHOLE RECIPE FOR BATURA:

  • 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.
  • cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.
  • 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.
  • now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
  • 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 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 water.
  • now add boiled chole and mix well. adjust consistency by adding water if required.
  • cover and simmer for 10 minutes, or until chole absorbs all the flavour.
  • to prepare the tempering, heat 1 tbsp ghee in a pan.
  • add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.
  • saute on low flame without burning the spices.
  • pour the tempering over the chole masala, add 2 tbsp coriander and mix well.
  • finally, chole bhature is ready to enjoy with some onions.

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