Chola Bhatura,this is another dish which is a hit in my house. It is a North Indian dish, but it is popular all over India. I remember, the bhaturas served in Indian restraunts are huge in size, it is well puffed up and one could prick the finger to make a whole in the belly of the bhatura. Well, I dont have the expertise to make such a large bhatura, nor do I have the resources (my frying pan is small) but the ones I make also tastes good.
I am sending this post to the following events.
The Combo Event at Foodelicious
Family's Favourit Food Event at Shama's Easy2 Cook Recipes
Rachel's Event 'My Legum Love Affair#20 started by Susan.
Here is the recipe for the chole subji first:
200 gm chick peas.
2 large potato boiled.
1 large onion.
2 green chili chopped finely.
1 tsp grated ginger.
3 tbsp oil.
1 tsp cumin seeds.
1 tsp red chilli powder.
1 tsp turmeric powder.
1 tsp garam masala.
1 tsp chola masala.
2 tsp coriander powder.
2 tsp salt or to taste.
2 tbsp tamarind paste.
2 tbsp ketchup.
A handful of coriander leaves chopped finely for garnishing.
2 tbsp lemon juice.
Soak the chick peas for 8 hours or overnight. They will increase to twice their volume. Cook them in pressure cooker. Add 2 cups of water, ¼ tsp of turmeric powder and ½ tsp of salt and pressure cook for 2-3 whistles. The chickpeas must be nice tender but not mushy. Boil the tomatoes in a cup of water and make a puree of it. Boil onion and make a paste. Chop the boiled potato in small chunks. Heat a heavy bottom pan. Add oil and when heated add cumin seeds such that they crack right away. Add the chopped chilies and grated ginger. Sauté it for a few seconds. Add the onion paste and sauté till it is light golden in colour. Add the tomato puree and cook for 2 minutes. Add all the spices. Stir for a minute. Add the boiled chickpeas and potato. Mix well. If the consistency of the gravy is too thick add ½ cup of water and cook for 2-3 minutes. When it is cooked add the tamarind paste and ketchup. Stir well. Heat for another 2 minutes and take it off the gas. Transfer in a serving bowl and garnish it with chopped coriander leaves and lemon juice.
Chole ki subji goes very well with 'Bhatura'.
200 gm AP flour.
½ tsp salt.
1 tsp sugar.
½ tsp baking soda.
1/3 cup yoghurt.
Oil for frying.
Knead the dough using the ingredients. The dough should be like those made for puris. Let it sit for 2 hours before making bhaturas. Knead well again and make 8-10 balls, according to the size of bhaturas you want. Roll on the balls into the size of bhatura you like and fry them in oil at medium high. While frying press them with the stariner. It will help it to puff up.
Serve the chola subji hot with warm bhaturas.