Chola Bathura
- anisha naina
- Aug 7, 2009
- 2 min read
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.
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