Monday, March 29, 2010

Choley- Bhature

Ingredients required for preparing the Choley:

· White/Kabuli chana - 500 gm
· Tea powder -2 tsp
· Medium sized onions -2 (sliced)
· Tomatoes-3(sliced)
· Ginger paste – 2 tsp (garlic also can be used , but I didn’t use)
· Green chillies -3
· Dhania-jeera  powder- 3 tbsps
· Garam masala – 1 tbsp
· Jeera- 2 tsp
· Amchur powder (dried mango powder)-2 tsps
· Dalchina /cinnamon – 1 stick (grounded)
· Salt to taste
· Red chilli powder – 1 tsp

· Oil – 3 tbsp 

Ingredients required for preparing the Bhature :

· Maida/All Purpose Flour –2 cups
· Salt to taste
· Ajwain/vamu – 1 tbsp
· Baking powder- ½ tsp
· Baking soda- ½ tsp
· Yogurt (sour one could be better) – 2 cups
· Oil for Deep Frying.
Method for preparing the Bhature Dough :

· Mix all the ingredients of bhature. Make dough with the help of water. It should not be very tight or very soft. Leave it outside for 5 hrs cover with a lid.

Method for preparing the Choley :

· Soak the Kabuli chana over night (or) for 5 hrs.
· Boil Kabuli chana with water, salt and tea powder. (Tea powder is added to get the colour of brown).
· Take a  pan and heat oil  add jeera, dalchini and onions, fry it till onions get light brown and then add ginger  paste,  and let it  cook for 2- 3mts, then add sliced tomatoes. Cook them till the oil separates.
· Add dhania-jeera powder, garam masala, amchur powder, red chilli powder, salt and boiled chana with small amount of water. Cover them and cook it for 5- 10 minutes.
· You can also add tomato puree if the tomatoes are not sour. Choley is ready to be served.

Method for preparing the Bhature:

· Make small balls from the dough and roll them like chapathi’s.

· Heat oil in a heavy bottomed vessel for deep frying and fry the rolled out balls in oil and serve with hot choley. 

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