Chole Bhathure

Chole

Ingredients

250 gm Chole

2 Onion finely chopped

½ cup tomato puree

1 teaspoon ginger paste

1 teaspoon garlic paste

2 green chilli

½ teaspoon garam masala

½ teaspoon coriander powder

2 leaves of tejpatta (Bay leaf)

2 cloves

A small piece of cinnamon

1 cardamom

½ teaspoon of red chilli

1 tea spoon Chole masala

1 table spoon tamarind pulp

30 gm Chopped coriander leaves

1 tea spoon black salt

1 teaspoon Pomegranate seeds’ powder

1 tea spoon roasted and grounded cumin seeds

Salt to taste

Method

Soak chole overnight.

Add salt and boil them with water in a pressure cooker for 5 minutes in high flame, after that reduce the heat to a slow flame for the next 10-15 minutes.

Let the pressure cooker cool by itself.

Heat oil in a pan.

Add ginger, garlic paste in it. Cook for 2 minutes.

Now add chopped onions.  Stir it. Cook it till golden brown.

Now add tomato puree to it. Keep stirring.

Cook till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, chole masala, tamarind pulp, pomegranate seed powder, red chilli powder, black salt, cumin powder and salt to taste, and stir it well.

Add boiled chole to it and cook for 5 minutes.

Pour in a serving bowl and garnish with onion rings lemon slice and coriander leaves.

Chole can be served with Aloo tikki/Bhathure

Bhathure

Ingredients

500 gm Maida (flour)

1 cup curd

Salt to taste

Warm water

Oil for frying

Method

Mix flour with salt & curd.

With the help of warm water knead the flour into a soft dough.

Cover the dough with wet cloth and keep at warm place for 2-3 hour.

Heat oil in Kadhai (wok).

Make small lemon size balls of dough.

Roll them with rolling pin of required size (about 5-6”)

Fry them in hot oil both sides.

Serve hot with chole, green chutney, onion ring and lemon slice.

Aloo Bhathure

Ingredients

250 gm potatoes, boiled, peeled and mashed

250 gm plain flour

1 tablespoon chopped coriander leaves

1 tablespoon chopped green chilies

1 teaspoon grated ginger

1 teaspoon cumin seeds

Salt to taste

Oil for frying

Method

Mix together flour and mashed potatoes

Add chopped coriander leaves, green chilies, grated ginger, cumin seeds and salt.

Knead to soft dough by adding little water to it.

Make small lemon size balls of dough.

Roll them with rolling pin of required size (about 5-6”)

Fry them in hot oil both sides.

Serve hot with chole.