Chole Masalay with Methi Bhatura

Chole bhature

Methi Bhature

  • All purpose flour 4 cups
  • Semolina 1 cup
  • Salt 1 tsp
  • Powdered sugar 3 tbsp
  • Kasoori methi 1 heaped tbsp
  • Curd 1 cup
  • Baking powder 1 tbsp
  • Oil 4 tbsp + to deep fry
  1. Mix flour, semolina, salt, powdered sugar and baking powder well.
  2. Sieve and add kasoori methi and mix lightly. Then add the curd and mix lightly Add sufficient water and knead to a soft dough.
  3. Make a well in the middle of the dough and add 4 tbsp oil. Mix well till you have an elastic dough. Cover with a wet cloth and leave for around 2 hours.
  4. Then make around twenty balls, cover with a wet cloth and leave for ten minutes.
  5. Meanwhile heat the oil in a frying wok.
  6. Grease ur hands or a flat surface lightly with oil, flatten the balls to the desired shape and deep fry till light brown on both sides.

 

Chole Masalay

This is a dry version with a thick masala that tastes great with Bhature.

  • Kabuli channa 1.5 cup
  • Chana dal 1/2 cup
  • Onion 3 medium sliced
  • Ginger paste 2 tbsp
  • Garlic paste 2 tbsp
  • Coriander leaves 1 small bunch
  • Green chilies 6 (or as per your spice tolerance)
  • Asafoetida 1/2 tsp
  • Ajwain seeds 1 tbsp
  • Cumin seeds 3 tsp
  • Coriander seeds 3 tsp
  • Cinnamon 1 inch
  • Black cardamom 3
  • Cloves 5
  • Mango powder 1/2 tsp
  • Anardana powder 2 tbsp
  • Black salt 1 tsp
  • Kasoori methi – a large pinch
  • Salt to taste
  • Mustard oil 4 tbsp + 2 tbsp
  • Kashmiri chili powder 1 tsp
  1. Wash and soak the kabuli chana overnight, and the channa dhal for just three hours.
  2. Broil cumin seeds, coriander seeds, cinnamon, black cardamom and cloves on medium heat cool and grind to powder.
  3. Make a paste of coriander leaves and green chillies.
  4. Drain and mix kabuli chana and chana dal, pressure cook with 5 cups water and some salt for about six whistles. Remove and drain the water, retaining the water for later use.
  5. Heat 4 tbsp mustard oil to the smoking point, remove from heat and bring to room temp. Reheat, add asafoetida and ajwain seeds till they splutter.
  6. Add onions and sauté on medium heat till golden brown. Then the ginger garlic pastes and sauté till moisture evaporates.
  7. Add the spice powder, black salt, dry mango powder, kasoori methi and coriander chili paste sauté on medium heat till oil separates.
  8. Add the boiled pulses and anardana powder and mix well.
  9. Add the retained water ,bring to a boil, adjust the salt and simmer covered for 10 minutes.
  10. Bring to smoking point two tbsp of mustard oil, let it cool and then add Kashmiri chili powder mix and pour over the cooked channa.
  11. Cover and leave for 5 minutes to infuse the tadka.
  12. Garnish with ginger Julianne’s and thin strips of green chilies and serve with bhaturas.

Recipe credit: Rakesh Sharma

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