Food

RECIPE OF CHHOLE BHATURE: easy to make at home

Ingredient’s list:-

CHHOLEBHATUREMASALA
chickpeas (soaked): 1.5 cupsmaida: 2 cupsoil: 5 tbsp
kali elaichi: 1 piecesemolina (sooji): 2 tbspcumin: 1 tsp
kali mirchi: 6–8 piecessalt: pinchgarlic chopped: 1/2 tbsp
elaichi: 3 piecesbaking soda: 1/4 tspginger chopped: 1/2 tbsp
laung: 4 piecesbaking powder: 1/4 tsponion chopped: 1 cup
tej patta: 1 piecesugar: 2tspturmeric: 1/2 tsp
baking soda: 1/2 tspcurd: 2 tbspchilly powder: 1 tsp
salt: as per tastewater: as required coriander powder: 1 tbsp
water: 3 cupschole powder: 1 tbsp
tomato puree (fresh): 1 cup
salt: as per taste

STEPs

  • Soak chickpeas overnight. In a pressure cooker, add kali elaichi, kali mirch, elaichi, laung, and tej patta. In a pressure cooker, add the soaked chickpeas, baking soda, and 5 cups of water. Boil the chickpeas till they are soft. then keep chickpeas aside.
  • For the dough, take maid in a bowl. add salt, curd, Sooji, baking soda, baking powder, sugar and little water. Make a soft dough and let it rest for an hour. 
  • In a pan, heat oil and add jeera. Add chopped garlic and ginger. Stir it, and then add chopped onions until light brown. Now add turmeric, chilli powder, and coriander powder. 
  • Stir and immediately add fresh tomato puree. Cook this masala to get the oil out. add salt. Then add a little water and chole. Now cook it till it reduces and thickens up. Cook for 20 minutes. Check for seasoning, and serve hot.
  • Heat up oil in a deep vessel. Apply oil to your hands and pull out a small ball of the dough. Shape it round, and then place it on the kitchen counter. Roll them out and deep-fry them in hot oil. Cook on both sides. Remove and serve hot with chole.

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