Please connect to Internet to continue
Preparation Time : 15
Cook Time : 45
Total Time : 60
For the chole
1 cup Garbanzo (White Chick Peas) soaked overnight
1 Tea bag
1/2 tsp Cumin seeds
1 Onion finely chopped
1/2 inch ginger grated
2 Cloves of garlic minced
2 tsp chole Masala
2 tsp Chilli powder
2 tsp dried Mango Powder
1/4 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Cumin powder
2 tbsp Oil
Salt to taste
For the bhature: 1 cup All purpose Flour (maida)
1 1/2 tsp Oil
Salt to taste
1 cup curd to knead dough for bhatura
Oil for deep-frying 2-3 cups
For chole Masala : Pressure cook the White chana with the tea bag for 3 -4 whistles until they are soft . Drain and keep aside. Discard the tea bag.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
Add the white chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside.
For the bhature : Combine the flour, sugar, oil and salt and knead into a firm dough with curd and without using any water.
Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes
Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5
Serve hot with the chole masala , with sliced onion soaked into tamarind and kasuri methi.
Please Login to comment