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Thursday, March 18, 2010

~ YUM ... CHHOLE BHATURE RECIPE ~



This recipe is the best it can get when it comes to texture & taste for food lovers ...

RECIPE : SERVES 3

BHATURE ( makes 12 )

4 cups All Purpose Flour (Maida)
2 teaspoon salt
2 teaspoon oil
1/2 teaspoon baking powder
about little more than 1 cup Yogurt (Plain dahi) - Room Temperature (so set it out few hours before kneading the dough)

Mix all the dry ingredients (top 4), slowly add dahi & start kneading the dough. The dough should be soft (little softer than we make for puris soit can be easily rolled into a big bhatura)

Knead the dough till all ingredients are well blended - apply oil all over the dough - keep the dough in an airtight container for at least 8-10 hours before making Bhature.

To make Bhature in the evening, knead dough & place aside in the morning.

In the evening, knead the dough well again & make 12 equal portions.

Heat oil for 10 minutes on medium heat.

Apply little oil on the base surface before you start rolling the Bhature. Keep 1 part of the dough in the center & keep shifting the base & continue rolling till you get a big oval shape.

Don't keep lifting the Bhature as it will keep shrinking. So shift the base to roll faster.

Once the big size oval shape is done, fry in oil (like we fry puris)

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CHHOLE ( Serves 3 )

1 cup Chhole (150 grams)
3 cups water
1 teaspoon oil
1/4 teaspoon jeera
pinch of hing (asafoetida)
1/4 onion (finely cut)
1 tomato (finely cut)
pinch of turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon green chilli paste
1 teaspoon Red Chilli powder
1 tablespoon Dhaniajeera powder
2 tablespoons Everest Chhole Masala
a pinch of Everest Super Garam Masala
1/2 teaspoon Kasuri Methi leaves (Dry fenugreek leaves) (optional)
salt to taste
Onion Slices for garnishing
Green Chillies for garnishing
Fresh cut coriander leaves for garnishing

Soak 1 cup (150 grams) Chhole overnight in 3 cups water

In the morning, pressure cook the chhole with all the water to 8 sitis. Add about 2 teaspoon salt to the Chhole while cooking.

After pressure cooker cools down, Chhole is ready for vaghaar.

Keep 1 teaspoon oil for vaghaar. Once its ready, add jeera, hing

Add 1/4 onion (finely cut) 1/4 teaspoon salt & let them cook for 5-7 minutes on medium flame, keep stirring

Add 1 finely cut tomato, 1/4 teaspoon salt & let them cook for another 2-3 minutes till it forms a thick gravy

Add pinch of turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon green chilli paste
1 teaspoon Red Chilli powder
1 tablespoon Dhaniajeera powder
2 tablespoons Everest Chhole Masala
a pinch of Everest Super Garam Masala & on a very low flame, fry this masala for 2-3 minutes till all spices are well blended in the gravy

Add cooked Chhole with all the water in it.

Check salt & spices, adjust to taste.

On a low flame, let the Chhole cook till you see oil floating on top.

You can add 1/2 teaspoon Kasuri Methi leaves (Dry fenugreek leaves) (optional) at this time & stir well.

Before serving, garnish with Onion slices, Green Chillies, fresh cut coriander.

Serve hot with fresh fried Bhature.

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Chilled Aamras goes as a very good side dessert with this dish.

You can also thin slice tomato slices, spread them on a plate, add Jaljeera Powder on it & serve as a salad.

Enjoy !!!

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