Sunday, 21 September 2014

Chole with Instant multigrain bhaturey

Instant Saat Dhaan/ Seven grain Bhatura



Ingredients:
For Bhatura:

  • 1/2 cup wheat flour
  • 1/4 cup Ragi/Finger Millet flour
  • 1/4 cup Jowar/Sorghum flour
  • 1/4 cup Makki/Maize flour
  • 1/4 cup Bajra/Pearl Millet flour
  • 3 tbsp Besan/ Chickpea flour
  • 2 tbsp Soya flour
  • 2 boiled potatoes
  • 1/2 cup curd ( at room temperature)
  • 1/2 tsp baking soda
  • Eno 1 Sachet(Fruit Salt) 
  • Salt 1 tsp
  • Water
Method:


Mix flours in a bowl, add baking soda, salt, mashed potatoes, curd and mix well. 
Empty eno in a glass and add about 150 ml of water. 
Knead flour into a tight dough using this water, cover it with a wet cloth and keep 
aside for 30 mins.
Heat sufficient oil in a wok to fry bhaturas.
Take a lemon size ball from the dough, roll it little thick with the help of rolling pin 
and oil and make round bhaturas. 
When the oil is hot enough for frying gently drop bhatura in the wok, press it with the ladle when it comes up, pressing helps in puffing bhatura.
Fry the other side too.
When fried take out on an absorbent paper.
Serve hot.


For Chole:
  • 1/2 kg kabuli channa soaked overnight
  • 1 tea bag
  • 2 med onions ( puréed)
  • 5-6 cloves garlic
  • 1 inch piece garlic
  • 2 green chillies
  • 4 tomatoes puréed
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1/2 inch piece cinnamon
  • 1 big cardamom
  • 1 bay leaf
  • 1 tsp Degi mirch
  • 1 tsp coriander powder
  • 1 tbsp dry mango powder
  • 1 tsp channa masala
  • 1 tsp garam masala
  • Salt as per taste
Method:
  • Boil kabuli channa in pressure cooker till 4-5 whistles or done with a tea bag,discard tea bag after opening pressure cooker.
  • In a wok heat 2-3 tbsp oil,add cumin seeds, when the seeds start to splutter add bay leaf, cloves, cardamom,cinnamon and sauté for a minute. 
  • Add onion paste, ginger garlic paste, cook till it leaves the raw aroma and changes colour to golden brown. 
  • Add tomato puree, cook till oil leaves sides. 
  • Add degi mirch, coriander powder, salt, dry mango powder, salt and sauté for few mins. 
  • Add boiled channa along with 1 cup of water, let it cook on medium flame for 10-15 minutes. Switch off flame. 
  • Sprinkle garam masala and garnish with fresh coriander leaves

Serve Chole Bhature with pickle , sliced onions and lemon wedges.