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Chole Bhature Recipe

How To Make Chole Bhature

Chole Bhature, is a combination of chana masala and fried bread called bhatoora from India. This chole is a spicy curry made from white chickpeas where as Bhatura is a fried leavened bread.

Chole Bhature is also know as chola poori, is a very popular Punjabi dish which is usually served as breakfast. This excellent dish delights you the most.

Prepration time: 15 mins
Cooking time: 15 mins
Servings : 2 persons

Main Ingredient : Maida flour

Ingredients used in Chole Bhature:
• Chick peas/kabuli chana – 1 cup.
• All purpose flour/maida – 2 cups.
• Red chilli powder – 2 teaspoons.
• Curd – 1/2 cup.
• Baking soda – 1/2 tea spoon.
• Garlic – 2 cloves.
• Ginger – 1/2 piece.
• Onion – 1 number.
• Dry mango powder – 2 teaspoons.
• Cumin powder – 1 tea spoon.
• Coriander powder – 1 tea spoon.
• Chana masala – 1 tea spoon.
• Turmeric powder – 1/4 tea spoon.
• Cooking oil – to fry.
• Salt – to taste.
• Tea bag – 1 number.
• Cumin seeds – 1/2 tea spoon.

Preparation Method:

  • Firstly, in a large bowl, add maida, baking soda, curd and knead it into a soft dough by adding water if needed. Then cover it with wet muslin cloth and set aside for 2-3 hours.
  • Pressure cook the chick peas with the tea bag for 3 whistles until they are soft. Drain and set aside. Discard the tea bag.
  • Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and saute until the onion is golden brown.
  • Add the chana masala, red chili powder, mango powder, turmeric powder, coriander powder, cumin powder, salt (to taste) and saute for another minute.
  • In the same pan, add the chickpeas along with 1 cup of water and mix well. Simmer for 10 to 15 minutes. And set aside.
  • Now take the dough and knead it once again.
  • Divide the dough into equal parts and roll out into puri size circles.
  • Heat oil in a deep pan. Once oil get hot, deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
  • Take out on a paper towel so extra oil gets absorb.

Serve this bhature hot with the chole, sliced onion and lemon wedges.

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Easy Oats Dosa Recipe

Crispy, delicious and healthy oats dosa for a quick breakfast, brunch or dinner.

Yield / Serves: 4 to 5 dosas

Ingredients (240 ml cup used)

½ cup oats (rolled or instant)
½ cup rice flour (or ¼ rice flour and ¼ wheat flour or semolina)
Salt as needed
2 small green chili chopped
½ tsp. cumin
2 tbsps onions chopped
1 sprig curry leaves chopped
½ tsp. crushed or minced ginger
¼ cup curd (optional, refer notes)
1 ¼ to 1½ cups water
Oil as needed

Note: Curd lends a unique aroma and deep golden color to the dosa. You can also skip it.

Method:

Add oats to a blender jar. If using quick cook oat, you can skip the powdering step

1. Add oats to a blender jar. If using quick cook oat, you can skip the powdering step

Make a fine powder and transfer to a mixing bowl. Add salt, cumin and rice flour. You can also use half rice flour and half wheat flour or semolina

2. Make a fine powder and transfer to a mixing bowl. Add salt, cumin and rice flour. You can also use half rice flour and half wheat flour or semolina.

 

 

Add chopped onions, curry leaves, coriander leaves, grated or minced ginger and green chillies. After that, Add yogurt and water.

3. Add chopped onions, curry leaves, coriander leaves, grated or minced ginger, and green chilies. After that, add yogurt and water.

Mix the ingredients to a free flowing batter like we make for rava dosa. You can add more or less water to adjust the consistency

4. Mix the ingredients to a free-flowing batter as we make for Rava dosa. You can add more or less water to adjust the consistency

 

Grease your cast iron griddle or non stick dosa tawa. Heat it well. Pour the batter making a round. Do not spread the batter just pour it.

5. Grease your cast iron griddle or nonstick dosa Tawa. Heat it well. Pour the batter making around. Do not spread the batter just pour it.

After few minutes, you can see the edges become loose from the pan, lift it with a wooden spatula. Flip it and cook until done. Flip it back and cook again until the dosa turns crisp

6. After a few minutes, you can see the edges become loose from the pan, lift it with a wooden spatula. Flip it and cook until done. Flip it back and cook again until the dosa turns crisp

 

 

 

 

 

 

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