Purani Dilli Ki Galiyon Se................. Continued

CHOLE MASALA

 

Ingredients for 6 servings

Soaked Kabuli Chana (White Chickpeas): 2 1/2 cups
Tea Bag: 1
Bayleaf (Tejpatta): 2
Cinnamon (Dalchini): 2 pcs (1")
Cloves (Laung / Lavang): 4-5 

Black Cardamom: 2

Green Cardamom: 2

Garam Masala: 1 1/4 tsp
Roasted Jeera Powder: 2 1/4 tsp

Coriander (Dhania) Seeds Powder: 2 tsp
Chilli Powder: 1 tsp
Amchur Powder/ Anardana Powder: 1 1/4 tsp

Ginger: 1"pc Grated

Salt to taste
Oil: 2 Tbsp

 

For Garnishing:

 

Onion (Large): 1 Chopped into thin slices

Ginger: 1"pc Julienned

Green Chillies: 2 Julienned

Lemon: 1 cut into quarter

Method

 

• Make a small polti of whole garam masala by tying in a muslin cloth. This ia an Indian version of bouquet garni.
• Pressure cook the kabuli chana along with spice potli and tea bag for 5 whistles or till the chana are cooked but not mashed. Keep aside.
• Heat oil in a kadhai, add chilli powder, garam masala, and dhania powder. 
• Add the boiled channa, jeera powder, grated ginger and amchur/ anardana powder mix well and simmer till gravy is almost dry.
• Remove from the flame and pour into serving dish.
• Garnish with the onion slices and chilli and ginger  juliennes
• Serve hot with bhaturas.

 

BHATURA

 

Ingredients for 6 servings (1 Serving= 2 Pcs)

 

Refined  Wheat Flour: 1 cup

Whole Wheat Flour: 1 1/2 cup

Semolina : 1/2 cup
Vegetable Oil: 3 Tbsp
Thick Yogurt: 1cup
Warm Water: approx 3-4 Tbsp

Salt: 1/2 tsp

Sugar: 1/4 tsp

Eno Salt (Plain): 1 sachet
Oil: to fry

Method

• Seive all the flours along with salt, sugar and eno salt into a basin.
• Make a crater in the centre and add oil, mix it uniformly into the flour.
• Knead the dough with the curd add water only if required. the dough should be soft and pliable.
• Keep aside for 10-15 minutes.
• Knock back the dough to release the air and again knead it. 
• Divide into 12 equal portions and roll into thick puries.
• Elongate the puri with hand before frying in hot oil.
• Remove when golden brown on both sides onto an absorbent paper.
• Serve hot with chole masala.

 

 

Secret Tip:  For variation use dry yellow peas instead of kabuli chana. Adjust the boiling time as they cook faster and tend to get mushy. For the calorie conscious try making baked kulchas out of the same dough in a hot oven or making on a tawa like roties.