Chole Bhatura
May 5th, 2008 by ashvattha
A Famous dhaba snack in North-West India. Channa bhatura (Hindi: छोले भटूरे) or Chole Bhatura is a combination of chole (spicy chick peas) and deep-fried breads called bhatura (made of maida flour). It is mainly eaten in Northern India. It is a snack food and is often sold by street vendors, and is mostly eaten for breakfast. Chole is also known as channa masala or chole masala. Chole bhature are very popular in major urban cities and their train stations. It is a hearty breakfast which may be accompanied with lassi.
There are different varieties of bhatura available in the market such as aloo bhatura (bhatura filled with boiled potato), paneer bhatura (bhatura filled with cottage cheese) etc. Chole bhatura are served with onions and pickle and prinkled with chopped fresh coriander.
Ingredients
For Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds
For Bhatura
2 cups plain flour (maida)
2 tbsp. curds
2 tbsp. ghee or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry
Method:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4″ thick 5″ diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.
Dry masala :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder, turmeric powder
1/4 tsp. each garam masala, pepper powder
salt to taste
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
Blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander, work to a paste.
Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
Serves - 5
