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INGREDIENTS
For the Dough-
For Chole-
For the Dough-
- 2 cups Maida
- 2 tbsp Suji
- 1 tbsp Ghee
- ½ cup Curd
- 1 tsp Eno
- Salt (according to taste)
- Oil (for frying)
For Chole-
- 250 grams Kabuli chana
- 2 Black Cardamom
- 2 to 3 sticks Cinnamon
- 3-4 Cloves
- ½ tsp Haldi powder
- 2 Bay leaves
- Baking Soda
- 1 Normal tea bag
- 4 tbsp Ghee
- 4 tsp Jeera
- 1 tbsp finely chopped Garlic
- 1 tbsp finely chopped Ginger
- 1 tsp finely chopped Green chillies
- 1/4th tsp Hing
- ½ cup finely chopped Onions
- ½ cup finely chopped Tomatoes
- 1 tbsp Red chilly powder
- ½ tsp Black pepper powder
- 1 tsp Dhania powder
- ½ tsp Kala namak
- 1 tbsp Lemon juice
- 1 tbsp Kasuri methi
- 2 tbsp finely chopped Coriander leaves
- 2 tbspChole masala
- Salt (according to taste)
METHOD
For the Dough –
Take a big mixing bowl
Add the maida, suji, salt, ghee, baking soda, curd and mix well.
Add the eno and knead into a semi tight dough using water as required.
Cover and rest for 30 minutes.
For Chole –
Soak the chanas for about 6-7 hours.
Take a pressure cooker on heat.
Add the soaked chanas.
Add about 50 ml of water depending on the size of the pressure cooker.
Add salt, ½ tsp haldi powder, black cardamom, cloves, cinnamon, baking soda and cook it for 5-6 whistles.
Keep it aside.
Take a pan on heat.
Add the ghee and let it melt.
Add cumin, hing and bay leaves.
Add ginger, garlic and green chillies.
Saute for a minute.
Add the chopped onions and cook until translucent.
Add the tomatoes and allow it to soften .
Add little salt.
Cook well.
Add haldi powder, red chilly powder, dhania powder and give it a good mix.
Add the chole masala and cook for 2 mins
Add the boiled chole and mix it well
Add a cup of water,mix well and let it come to a boil.
Add pepper powder,lemon juice and kala namak.
Mix it well.
Add kasuri methi by crushing it gently with your hands
Boil,adjust the thickness of the gravy according to your need.
Add the coriander leaves and give it a gentle mix.
Remove from heat.
For Baturas -
Take a pan on heat with oil for frying the baturas.
Knead the dough well and divide into small balls.
With the help of the rolling pin,roll it to your required size.
Do not keep it thick or very thin.
Fry it in the hot oil,by flipping, once risen to a ball.
Fry until golden brown.
Similarly roll and fry the rest.
Garnish the chole with some garlic and whole red chilly tadka and serve with hot baturas.
For the Dough –
Take a big mixing bowl
Add the maida, suji, salt, ghee, baking soda, curd and mix well.
Add the eno and knead into a semi tight dough using water as required.
Cover and rest for 30 minutes.
For Chole –
Soak the chanas for about 6-7 hours.
Take a pressure cooker on heat.
Add the soaked chanas.
Add about 50 ml of water depending on the size of the pressure cooker.
Add salt, ½ tsp haldi powder, black cardamom, cloves, cinnamon, baking soda and cook it for 5-6 whistles.
Keep it aside.
Take a pan on heat.
Add the ghee and let it melt.
Add cumin, hing and bay leaves.
Add ginger, garlic and green chillies.
Saute for a minute.
Add the chopped onions and cook until translucent.
Add the tomatoes and allow it to soften .
Add little salt.
Cook well.
Add haldi powder, red chilly powder, dhania powder and give it a good mix.
Add the chole masala and cook for 2 mins
Add the boiled chole and mix it well
Add a cup of water,mix well and let it come to a boil.
Add pepper powder,lemon juice and kala namak.
Mix it well.
Add kasuri methi by crushing it gently with your hands
Boil,adjust the thickness of the gravy according to your need.
Add the coriander leaves and give it a gentle mix.
Remove from heat.
For Baturas -
Take a pan on heat with oil for frying the baturas.
Knead the dough well and divide into small balls.
With the help of the rolling pin,roll it to your required size.
Do not keep it thick or very thin.
Fry it in the hot oil,by flipping, once risen to a ball.
Fry until golden brown.
Similarly roll and fry the rest.
Garnish the chole with some garlic and whole red chilly tadka and serve with hot baturas.