Recipe:
Cuisine: Indian VegetarianCategory: Fast Food / Main CoursePreparation time: 8 hours (soaking time)Cook Time: 45 minutesServing Size: 5 - 6 personAuthor: Bhumika Joshi
Measurements:
- 1 Cup = 250 ml
- 1 tbsp = 15 ml
- 1 tsp = 5 ml
Ingredients:
- For cooking chickpeas;
- 2 cups kabuli chana (white chickpeas)
- 1 tea bag
- 2 inch cinnamon stick
- 1 large tej patta (bay leaf)
- 1 black cardamom
- salt as per taste
- For gravy:
- 3 tbsp cooking oil
- 1 large finely chopped onion
- 1 green chili finely chopped
- 2 inch ginger finely chopped
- 2-3 medium size tomatoes finely chopped
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp amchoor powder (dry mango) / anardana powder (dried pomegranate seed powder)
- 2 tsp garam masala / chana masala
- 1 tbsp tightly packed coriander leaves roughly chopped
- For bhature
- Traditionally approach:
- 2 cups all purpose flour
- 1/2 tbsp semolian (suji / rava)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup yougurt / sour curd
- 3/4 tbsp milk (to knead the dough)
- Vegetable oil for deep frying
- Quick workaround
- All purpose flour mini tortillas
- Vegetable oil for deep frying
Method:
- For Amritsari Chole
- Wash and soak kabuli chana in enough water for at least 8 hours or overnight.
- Discard the soaking water and add fresh water for boiling. Also add black cardamom, cinnamon stick, salt, tej patta and tea bag. (tea bags give a nice dark color to the chana)
- Pressure cook it for 2 whistles on High and 15 mins on low heat or cook till they are soft. Discard the tea bags and whole spices.
- Now heat the oil in a pan and once hot add the cumin seeds and let them sizzle.
- Add the green chili and ginger.
- Now add chopped onions and cook till they get light brown in color.
- Further add chopped tomatoes. Cook till the tomatoes are slightly soft.
- Add dry spice powders (red chili powder, coriander powder, turmeric powder, amchur powder / anardana powder and garam masala / chana masala).
- Let the masala cook well till the oil separates from the sides of the pan.
- Mix well and add cooked chole with its water.
- Let it simmer for some time till you get the desired consistency.
- For Bhatura's:
- Traditionally Approach:
- In a large bowl combine the flour, semolina, sugar, salt, baking powder and baking soda.
- Then add oil and mix it well with your hands.
- Gradually, add the yougurt and milk, knead the dough.
- Apply oil on the ready dough and cover it with damp cloth, set it aside atleast for 1 hour.
- After the resting time, make balls out of the dough.
- Heat the vegetable oil in the wok on medium-high heat.
- Roll each dough ball in circle or oval shape.
- Check if the oil is sufficiently hot (Drop a small piece of dough in oil and it should float immediately.)
- Deep fry the bhature's and gently press then with a laddle until it puffs.
- Place the fried bhature's in a tissue paper to soak the excess oil.
- Quick Workaround:
- Heat the vegetable oil in the wok on medium-high heat.
- Deep fry the all purpose flour mini tortillas.
- These easy peasy Bhatura's can be made on busy days or when you have guests for dinner and you want to save some time.
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