Chhole bhature

Ingridient

for chhole

Chana / Chole               - 2 cup(soaked over night)

Oil                                -   2-3 tbsp

Cumin seeds                 - 1 tsp

Ginger garlic paste        - 1 tbsp

Tomato mashed            - 1 cup

Chhole masala pwd       - 1 ½ tbsp.

Bay leaf                        - 1 or 2

Cinnamon                     - 1 inch stick

Onion                           - 2 big(finaly chopped)

pomegranate Seeds(anardana)-1 tsp

coriander powder                 -2 tsp

green coriander leaves           10-12

salt to taste

Bhature  2 cup Flour (Maida)
  1 cup Suji (Semolina)
  1/2 tsp Sugar
  1/2 tsp Baking Soda
   tsp salt to tase
   1/2 cup Dahi (Curd
  Water to make doug  

1/2 cup Dahi (Curd)

Method

To make chhole

1.  first boil the soaked chhole in pressure  coocker.

2. Heat oil in a pan,     Add cumin seeds, bay leaf & cinnamon stick

3. Add  onion and cook till its golden brown.

4.Add ginger garlic paste and  tomato fry it for 5 min.

5.Now add chhole masala powder and red chilly powder

      and salt..     

.   6. Cover and cook at low  flame for 5 mins.

   7. add boiled chana.                                                                 8.Add 1 cups of water and pressure cook for 2 whistle.

     Chhole is ready now....
   9. sprinkle chopped coriander ...and serve with bhature or puri .
            
     Bhature

..

    To make Bhature

•    soak suji in 1/2 cup water for 15 - 20 minutes .
•    now in a bowl add all the ingredients and soaked suji and mix well.   add little bit of water and knead a soft dough.
•     keep  aside  dough.. and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside  for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.
•    Now remove the cling sheet  and knead dough again.
•    To make the bhature, heat the oil in a pan and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Serve with chole and onion rings.

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