Monday, May 3, 2010

Chole Bhature !! (Chickpeas in a Gravy with Puffed Indian Bread)

Preparation Time :- 5-10 mins  
Cooking Time :- 25-30 mins 

Serves 2-3 People 

Ingredients :-
1 1/2 cups of dried Chickpeas/Garbanzo Beans
6 cups of water
1 1/2 tsp of salt
1/2 cup of boiling water
4 tsp of vegetable oil
1/2 tsp cumin seeds
2 whole cloves
2 bay leaves
1 inch cinnamon stick
1 cup  thinly sliced onion
2 garlic cloves (0ptional)
1 tsp fresh chopped ginger
1 1/2 tbsp coriander powder
1/2 cup chopped tomato
1 2/2 tsp Garam Masla / Everest Chole Masala
2  tbsp chopped cilantro

* Preparation:-
Clean the chickpeas and remove any extraneous materials. Wash chickpeas in 2-3 changes of water. Soak overnight(8-9 hours approx) in 4 cups of water.
* You can also use the canned chickpeas/garbanzo beans, since they are already cooked you can skip the pressure cooker step.
Method:-
1. To cook in a pressure cooker, pour in the chickpeas, soaking water, salt, whole garam masala and pressure cook until the whistle goes off 5-6 times.
2. In a non-stick pan, heat the oil over medium-high heat.
3. Add cumin seeds, and saute.
4. Add the onion, garlic(if using) and ginger and cook until the onion is golden brown. Reduce heat, add tomato and cook until it is tender, 2-5 minutes, stirring frequently.
5. Add the boiled chickpeas and stir for another minute.
6. Add the garam masala/everest chole masala, coriander powder and stir thoroughly.
7. Add water and bring it to boil.
8. Reduce the heat, cover and simmer for 10-15 minutes.
9. Transfer to a Serving Platter .
10. Garnish with Coriander leaves.

Serve hot with Bhatura

Recipe for Bhatura :-

 Ingredients:- 
4 Cups of Refined flour(Maida)
1 tsp salt
1 Cup of Yoghurt 
6 tbsp of warm water
1/2 tsp cumin seeds
a pinch of ajwain
baking soda (optional)
Vegetable Oil for deep frying


Method:-
1. Sift the refined flour, baking soda/powder and salt together.
2. Add yoghurt and warm water to make a dough.
3. Grease your palms with a tbsp of oil and continue to knead the dough till it becomes pliable.
4. Cover with a moist cloth and keep refrigerated for about 15-20 minutes.
5. Divide the dough into 12 lemon sized balls. Roll them into discs of 4" diameter.
6. Heat the oil in the wok (Kadhai) and fry each disc until it puffs up.
7. Turn and cook the other side too.
8. Remove with a slotted spoon and drain the excess oil on a absorbent kitchen towel. 
Serve hot with Chole


1 comments:

Mona said...

Ag khayla ghal :) Good yaar.. Snap looks so yummy !!