- Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves for 6 whistles on high heat.
- Turn the heat to medium and pressure cook for about 15 minutes or until they are soft. Let the pressure come off. remove the tea bag.
- Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder. When the seeds sauté for a minute. Add onions sauté till the onion is golden brown.
- Add tomato puree and mix well. Add coriander powder, chana masala, and green chilies. Mix well and cook for 5-6 minutes. Add tomato masala to the cooked add kabuli chole and mix well. Add some water if needed.
- Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.
- For The Bhature: Combine the flour, suji, oil, salt, sugar and baking powder and mix well. Add yogurt and mix well. Knead into a firm dough if yu need using warm water. Apply little oil and cover it with a muslin cloth. Leave it for 2-3 hours.after that ready for fry shape the bhtura Heat oil in a pan. Deep fry till the bhaturas puff up and both sides are slightly golden brown.
Chole bhture
#myrecipe
By Chanchal Gupta
Mar, 13th
534
Servings
2 persons
Cook Time
45 minutes
Ingredients
15
- 17
Ingredients
- 1 1/2 Cup all purpose flour
- 1/2 Cup semolina
- 1 1/2 Tsp Baking Powder
- 2 Tsp Sugar, To Taste Salt ,2-3 Tbsp Oil
- 1/2 Cup Yogurt
- As Needed Warm Water
- 1 cup Kabuli Chana Soaked Overnight
- 2 cloves Garlic
- 2 tsp Tea Bags tea ptti in a cloth
- 2-3 Green chilli
- 1 Onion Chopped
- 1 Amchur ,To Taste Salt
- 3/4 Cup Tomato Puree
- 1 tsp coriander powder
- 2 tsp Chana Masala ,2 tsp Oil
- 1 Tsp Cumin Seeds, 1 tej Patta
- 2-3 Clove, 1/2 Tsp Cumin Seeds (Jeera)
