Wednesday, August 30, 2006
Channa/Chole & Bhatura
After the butter chicken, I still had left over of half a can of tomatoes. I wanted to finish it off. So last night I decided to make chana Bhatura. We have dinner at 6.30pm( I still follow the Malaysian style of eating dinner early). There was not much time to soak the chickpeas, so I used canned chick peas to make the channa/chole.
I follow Madur Jaffrey's recipe for Bhatura
Ing
Plain flour: 400gms
Semolina: 100gms
baking powder:1/2 t spn
Baking Soda: 1/4 t spn
Salt: 1 t spn
Yogurt: 2 tbl spn
Sugar: 2 t spn
Ghee: 2 tbl spn
oil for frying
In a bowl, mix the plain flour, semolina,baking powder, baking soda and salt.
In another bowl, mix 3/4 cup of water, yogurt and sugar together
make a well in the centre of the flour, add the yogurt mix and knead well
Cover and keep aside for 15 mints
After 15 mints, knead the dough again and add the ghee. Knead it well till all the ghee is incorporated well in the dough.
Cover and keep the dough in a warm place( i keep in the oven with the indicator light on) for 45 mints.
Roll the dough and deep fry..Makes about 15 bhaturas
Chole/ Channa
Chickpeas:I can(wash and drain)
Grind the following( not the tea bag)
Tomatoes in can:1/2 a can
Onion:1, peel and cut in to chunks
Ginger: I inch piece
Garlic:2 cloves
greenchillies:4
kashmiri chillli powder:1 tbl spn
Coriander powder: 1 tbl spn
Cumin powder: 1/2 t spn
Garam Masala:1 t spn
Tea bag:1( make a cup of strong tea with the tea bag)
Oil:1 tbl spn
Cumin seed:1/4 t spn
Coriander leaves to garnish
In a pressure cooker, heat the oil, add the cumin seed, when it finish spluttering, add the blended stuff, cook till the oil floats. Add the chickpeas, and the tea. Cover and cook for 10 mints.
Before serving, Garnish with coriander leaves
The tea gives a nice brown colour..
Onion Rings
Slice 1 onion in to fine rings, add 2 tbl spn vinegar, 1/2 t spn sugar, 1/4 t spn salt. Add a drop of pink colour if you have. Mix well and keep it aside for 10 mints. Drain and serve along with Channa and Bhatura
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5 comments:
mmmm.... chole bhature, tht's how we used to call it in bby, aamchi mumbai !! :0)
this ones on my "TO DO" list for the weekend....
Looks delish , might make own version this weekend. Thanks for making me drool!! :)
hmmm.. i too like to make bhatturas.. but iv never added semolina.. whats that for..? to make it crisp..?
n my cholestrol level seems to be a bit high.. so im off non veg and fried items now.. another cardiologist saw the way i was dieting during a get together and told me.. dont diet at such a young age.. just take atorvastatin..
am wondering what to do..
Sk: I enjoy chole bhatura..with raw onions and a green chilli.
foodies hope: Thank you for visiting my blog..
Hope and love: Semolina makes it crispy and prevents the Bhtura from gettting soaked up with oil..
Your diet may be lacking in fiber.. it is the first thing i always ask my patients, when I see tht their cholestrol is high.. apart from that, we also have a family history( all mallus have it!) as our diet is predominantly meat based.
I would say, eat in moderation, increase the fiber intake( yes read ..quaker oats!!!)and forget taking statins.. You are way too young to think abt that.
i have been looking at the bhatura and chole, and been mouth watering for a while, so this weekend i will try to make it, according to your receipt, i am good in making puris, so here i goo....it is so mouth watering to just look at it.....
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