Yakhni Pulao

Chola Bathura

For Bathura:

All Purpose Flour - 2 cup

Mashed Potato - 1 cup

Rawa - 2 tbsp.

Yeast - 1 tsp

Sugar - 1 tsp

Baking Powder - 1 tsp

Salt

Oil - 1 tbsp.

Curd - 2 tbsp.

Egg - 1

Milk

In a food processor add the AP Flour along with mashed Potatoes, Rawa, Yeast, Sugar, Baking Powder, Salt, Oil, Curd and Egg. Run the food processor for 30 sec until the ingredients are mixed through and become crumbled. Adding little Milk at a time, run the food processor to knead the Dough to a smooth and firm consistency. Smear the Dough with Oil and rest for about 3 hours. Make Lemon sized balls with the Dough and spread it into large circles. Deep fry the rolled Dough in hot Oil until golden brown.

For Chole:

Oil - 2 tbsp.

Whole Garam Masala - (Cinnamon - 1, Clove - 4, Cardamom - 2, Bay Leaf - 1, Mace)

Cumin seeds - 1 tsp

Onion - 1, diced

Ginger Garlic paste - 2 tbsp.

Tomato - 2, diced

Turmeric - 1 tsp

Chilli powder - 1 tsp

Channa Masala powder - 1 tbsp.

Dry Chickpeas - 1 cup, (soaked overnight and pressure cooked with 1 tea bag for 3 whistles; reserve 1 cup Water)

Potato - 1, cubed (optional)

Salt

Cilantro

Lime juice

Heat Oil in a large pan.

Temper Whole Garam masala and Cumin seeds for 30 seconds.

Add the Onions and sauté until it becomes golden brown.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed for 5 mins until the Tomatoes are completely cooked and Oil starts oozing from the masala.

Season the masala with Turmeric, Chilli powder, Channa masala powder and required Salt; mix well.

Now add the cooked Chickpeas along with cubed Potatoes and reserved 1 cup Channa Water.

Cook closed for 10 minutes and garnish with Cilantro and Lime juice.

Serve Bathura with Channa Masala, Lemon wedges and sliced Onion rings.

Suraikai Kadayal

Suraikai – 1, cubed

Moong Dhal – 2 tbsp.

Onion – 1, diced

Tomato – 1, diced

Garlic flake – 1, minced

Green Chilli – 1, slit

Sambar Powder – 1 tsp

Turmeric – 1/4 tsp

Tamarind juice – 1/8 cup.

Salt

Oil – 2 tbsp

Mustard – 1/2 tsp

Urad Dal – 1 tsp

Cumin – 1/2 tsp

Asafetida – 1/4 tsp

Curry Leaves

In a pressure cooker, add the Suraikai along with Moong Dhal, Onion, Tomato, Garlic, Green Chilli, Sambar powder, Turmeric, Tamarind juice, 1 cup Water and required Salt. Close the pressure cooker and cook for 3 whistles. Once the pressure comes down naturally, open the cooker and mash the Vegetable slightly.

Temper Mustard, Urad dhal, Cumin, Asafetida and Curry leaves in Oil and add to the vegetable.

Serve with warm Rice.