Monsoon Special Chole Batura

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Chole Bature a made for each other pair is an authentic north indian dish with chickpeas. It is my all time favourite specially when it is raining. If one gets hot batura with steaming hot chole what else would one wish for. A few weeks back I was in the same situation n I surprised my hubby with this delightful meal n we enjoyed it.

No Onion No Garlic Chole

Ingredients

3/4 cup chickpea(garbanzo beans)

1 cup diced tomato

2 green chilli slit

1/2 inch ginger

1/4 tsp jeera (cumin seeds)

1/4 tsp ajwain (caraway)

2 tsp dhania powder (coriander)

1 tbsp chole masala powder (available in indian stores)

1 tsp amchur powder (dry mango powder)

1/2 tsp garam masala powder(available in indian stores)

1/4 tsp chilli powder

1 tbsp oil

pinch of hing (asafoetida)

salt to taste

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Cooking Procedure

Soak chickpeas overnight for 8-10 hrs with 4 cups water. Then wash it in running water and keep aside.Pressure cook it with 2 cups water n some salt with one whistle then 10 min on low flame n then switch it off.

Then make a paste of tomatos, green chilli n ginger n keep aside. Heat oil in a pan, add cumin seed n ajwain, once cumin seeds splutter add all the dry ingredients except garam masala n fry for 30 seconds, then add the grinded paste n fry for 2 min.

Now open the lid of pressure cooker add this gravy to it mix well n again put the lid. And cook it for 1 whistle.Now switch it off.Once it cools open the lid , lightly mash 1/4 quantity of the chickpea n let it boil. Add the garam masala n 1/2 tsp chole masala n stir nicely. Garnish with cilantro leaves n serve with hot batura or puri or even with rice.

Batura

Ingredients:

2 cups maida (all purpose flour)

3/4 tsp yeast

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Cooking Procedure

Mix yeast in 1/4 cup luke warm water and keep aside for 10 min. After 10 min the yeast will br foamy which shows the yeast has activated..mix with flour add little water to make dough smooth and pliable. Keep it aside for 1/2 hr.

After 1/2 hr heat oil in a deep bottom fry pan, take the dough and knead it for 2 minutes then divide into equal portion and make the batura into a circle with a roller pin and fry each batura and serve hot with chole.

I am sending this chole bature to the wonderful events

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