Chhole Bhatoore

RECIPE TO MAKE CHHOLE BHATOORE AT HOME

Ingredients for Punjabi Chhole to serve 4 adults:

1.      1.5 cups, Kabuli Chana, large sized beige color whole gram seed.

2.      4 leaves Bay Leaf (Tej Paan).

3.      Small piece cinnamon

4.      1 Big Cardamom, Black.

5.      4-5 black pepper

6.      2 cloves

7.      1.5 tea spoon salt or to taste

8.      2 table spoon oil for frying

9.      Small piece of ginger.

10.  4-5 pieces of garlic

11.  1 big onion

12.  2 teaspoons of readymade chhole masala

13.  Pinch of soda bi carbonate.




Panjabi Chhole

How to prepare Panjabi chhole:

1.      Soak Kabuli chana, gram seeds for 8 hours.

2.      Grind cinnamon, cardamom, black pepper and cloves coarsely.

3.      Add the grind to soaked chana.

4.      Add soda bi carbonate to the soaked chana

5.      Cook in pressure cooker with three cups of water. Add water if required.

6.      Cook until pressure cooker whistles 5 times or chana becomes soft to bite.

7.      Pour the cooked contents in a frying pan.

8.      Add readymade chhole masala and salt and keep aside the contents for two hours.

9.      Grind ginger garlic and onion to a fine paste. One tomato can be added for tastier chhole.

10.  Heat oil in a small frying pan and fry the ground ginger-garlic-onion paste till pink brown.

11.  Add the fried paste to cooked chhole and boil the contents on low flame for 25 minutes.

12.  Garnish with coriander, onion rings and serve hot.

Ingredients for Batoore to serve four adults:

1.      2 cups of Maida (fine wheat flour largely used in cakes)

2.      1 cup atta or rava.

3.      1 cup curd or butter milk or ½ tea spoon yeast.

4.      ¼ teaspoon baking powder.

5.      Oil to fry bahtoore.

6.      1 teaspoon salt.




Bhatoora in a frying pan

How to make Bhatoore:

1.      Mix maida, atta, baking powder, salt and curd or yeast uniformly.

2.      Knead the mixture to medium stiffness dough.

3.      Cover this dough with a utensil and leave it for two hours to ferment in a warm area like window sil or fire place.

4.      Heat oil in a frying pan.

5.      Roll the dough into small chapatti like rounds, though thicker than chapatti.

6.      Fry golden brown.

7.      Serve the bhatoora with chhola, mixed pickle and onion.