Guest recipe - Mandeep Kaur
Ingredients For Chole
- 2 cups Chickpeas
- 2 tbsp Tea leaves(Optional), Tea leaves is used to get a strong brown color.
- 3 Amla(dried gooseberry), Amla is used for coloring too
- 3-4 Onions, medium sized and chopped
- 3-4 Potatoes, medium sized and cubed
- 2 cups Tomato Puree
- 6-8 Green chillies, slit
- Around 3 tsps Channa Masala, Can be adjusted according to taste
- 8-10 tsp Oil
Ingredients For Bhature
- Maida - 2 cups
- Semolina or Suji - 1/3 cup
- Baking powder - 1/2 tbsp
- Baking soda - 1/2 tbsp
- Salt - 1/2 tbsp
- Sugar - 1 tbsp
- Yogurt - 1/2 cup
- Water - as required, for making the dough
- Mix all the ingredients together and make a soft dough with minimal use of water. Make sure it's not sticky. Add a few tsps of maida if the dough turns out sticky.
- Keep it covered and aside for at least 2 hours.
- After two hours, when you start making the bhatura, roll the dough in maida and make lemon sized balls.
- Roll them into rounds or shapes and fry it in the oil until golden brown.
- Serve hot with chole.
Method - chole
- Soak the chickpeas overnight. The next day, drain them and place them in a pressure cooker with 6-7 cups of water and a little salt. Tie the tea leaves and amla in a muslin or cheese cloth and add it to the chickpeas.
- Cook for 6 to 8 whistles or until cooked. Drain the chickpeas and save some of the chickpea cooked water(the stock) for further use. Discard the tea leaves and amla.
- Heat 3 to 4 tbsp of oil in a pan and fry the onions and green chillies until browned. Heat oil in another pan and stir fry the potato cubes till golden.
- Add channa masala to the onion and green chillies and saute for a while. Then add tomato puree and mix and cook for a few minutes.
- Now add the boiled chickpeas and salt as required. Mix thoroughly and adjust the consistency with the stock reserved earlier.
- Serve hot with fried potatoes on top and with bhature.