PUNJABI CHOLEY-BHATUREY
Serves 4
More effort
Total time:
Plus 10 to 12 hour soaking time. or overnight soaking recomended
An authentic North Indian Dish but loved all over India You Can find It at every Street / Corner as a savory Food.. lip smacking with crisp "Bhatooras" ( Indian fried bread"
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Ingredients for Choley
- * 250 Grm White Chick Peas (Kabuli Chana-safed choley) (soaked overnight or at lest 8 to 10 hrs in warm water)
- * 1 Table Spoon Chana Daal (soaked
- * 1 Tea Bag
- * 1 Table Spoon Bhuna Zeera (Roasted and coarsely ground cumin seeds)
- * 1 T.Spoon turmeric powder
- * 2 Table spoon Dhaniya powder (dry coriander seeds finely ground)
- * 2 T.Spoon degi mirch (very fine red chilly powder)
- * 1 big Table Spoon Full of (Imli ) tamarind pulp OR Anardana powder (pomegranate dry powder)
- * Puree of 3 medium tomatoes
- * 2 Tablespoon oil ("i use- clarified butter = ghee")
- * 1 Heaped T.Spoon Garam masala powder
- * Salt To taste
Ingredients for Bhaturey
- 1. 1/2 cup of potatoes (boiled & grated)
- 2. 1/2 cup Dahi (beaten curd )
- 3. 1 cup of all-purpose flour (Maida)
- 4. 1 Table Spoon Suji (rawa)
- 5. salt (to taste)
- 6. 1 & 1/2 tsp. of Cooking oil
7. More Cooking oil (for deep frying)
- 7. More Cooking oil (for deep frying)
Method
step 1
Directionsstep 2
Choleystep 3
1. Pressure cook the Chanadaal and Chana (Chick Peas) with the tea bag for 3 whistles until they are soft. Keep aside. Discard the tea bag.step 4
2. Heat the oil in a pan.step 5
3. Add red chilli powder, pomegranate powder, turmeric powder, coriander powder, cumin powder and salt and saute' for another minute.step 6
4. Add the tomatoes paste and saute for 2 minutesstep 7
5. Add Tamarind Pulp (if not added pomegranate powder in dry masala )step 8
6. Add the chick Peas and its remaining water and mix well. Simmer for 10 to 15 minutes.step 9
7. Add Gram masala And set aside.step 10
Bhatureystep 11
1.Combine the flour, Potato, 1½ teaspoons of oil , Dahi, Suji and salt and knead into a firm dough without using any water.step 12
2.Knead the dough very well until it is smooth. Cover with a wet muslin cloth and give rest to the dough for 10 minutes.step 13
3.Divide the dough into equal parts and roll out into circles of 125 mm. (5") diameter.step 14
4.Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.step 15
5.Serve hot with the cholay, sliced Onion , chilly , lemon wedges & Green corianderstep 16
HOW TO MAKE TAMARIND PULP.step 17
1. Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.step 18
2. mash Imli in water with hand or help of a flat spoon thoroughly.step 19
3. Sieve and drain the water and pulp with help of big net strainer.step 20
4. use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .step 21
For Garnishing The Choleystep 22
1 Large Onion (sliced)step 23
4 lemon Wedgesstep 24
2-3 Green chilly - finely choppedstep 25
Fresh Green Coriander leaves - finely choppedstep 26
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