Channa Bhatura (Chole Bhature)

INGREDIENTS

For Bhaturas:

• 2 cup wheat flour
• 1 cup refined flour (maida)
• 1 egg
• 1 tbsp sugar
• 7 to 8 tbsp plain curd
• 1 tbsp dry active yeast
• 1/2 cup warm water Or as required
• 1 tbsp oil
• Salt to taste
• Oil for frying

METHOD:

Instructions

1.Take half cup of warm water the water should be warm enough to dip your fingers.Now add yeast to it along with sugar. Give a nice stir and cover with a lid. Place it in a warm and humid place for 7 to 8 mind. 

2. Once the yeast gets nice frothy and bubbly it's ready to use.Sieve both flour and salt keep aside. Add the activated yeast to the sifted flour. 

3.Knead with your fingers it will appear like crumbs.Now add curd and knead into a soft and smooth dough. Add little warm water if required. the dough shouldn't be too dry Or too sticky. Knead for 10 to 15 mins lastly add 1 tbsp oil. Shape into an oval shape.Place into a greased vessel with a damp cloth Or cling film over it. Keep in a warm Or humid place for an hour Or until it doubles it size.

4.Now again knead for 2 mins and shape into small balls about 2 inch size. Again keep for an hour to rise. Sometimes due to cold Or rainy climate your dough might take a longer time to rise up.

5.Dust some flour on your working surface. Now roll the risen balls with a roller. Shape them into round shape Or oval shape as you make rotis but keep the thickness slightly thicker than Rotis (Indian Bread). You can roll them into round shape or even triangular shape looks great. 

6.Now take a deep frying pan add oil.Now gently place Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of spoon while frying Bhaturas. Fry from both sides and it should be light golden brown. Please don’t burn them.

7.Place the fried Bhaturas on paper napkin to remove excess oil. Bhaturas taste great once hot so fry them just before eating. Serve with channa masala with hot Bhatures along some salad or raita.

For Channa Masala:

• 2 cups Chickpeas/Vella kadala 
• 1 onion (medium, finely chopped)
• 2 big Tomatoes (finely chopped)
• 1 tbls Minced ginger and garlic
• 2 Green chillies chopped
• 1/4 tsp Turmeric Powder 
• 1tbls Red chilly powder
• 2tbls Coriander powder
• 1 tsp Garama masala powder
• 3/4 tsp Kasoori Methi
• Black salt to taste
• Corainder leaves to garnish
• Oil

METHOD:


1. Wash the chickpeas thoroughly and soak it overnight in a water.
2. Pressure cook it with enough water and salt until 3 whistles; Strain and keep aside.
3. Take 3 tbsp of the cooked chick peas and mash them to make a rough paste. (Note : T
his process will make the gravy thick)
4. Heat oil in a pan,add the chopped onions and saute untill it turns to translucent.
5. Reduce the flame to medium,add the minced ginger and garlic,green chilles and fry until the raw smell disappears. 
6. Add the chilly powder,mango powder,coriander powder,turmeric powder and combine well.
7. Add the chopped tomato and cook unitll its turns to mushy.
8. Add the cooked chickpeas and the pasted chickpeas; add some water and adjust the salt if necessary.
9. Add garam masala,kasoori methi,black salt and combine well; Cook closed for another 15 minutes.

10. Garnish with coriander leaves. Serve with Batura,or with any Indian Bread and enjoy!!!