Authentic Punjabi menu is incomplete without Chole Batura, which is the most popular breakfast snack in Punjab and Himachal Pradesh. However, we Southerners prefer it for breakfast, lunch or dinner. The typical Punjabi Chole is bland and sweetish while we prefer it spicy and tangy. Here is our own formula for the tastiest Chole and authentic Batura.
Chana Chole Recipe
Ingredients:
1. Kabuli Chana - 100Gms
2. Potato - 1 big chopped
3. Ginger garlic paste - 1 Tsp
4. Onions - 2 medium Chopped
5. Tomatoes - 2 medium chopped
6. Sugar - 1/2 Tsp(Optional)
7. Red Chilli powder - 1 Tsp
8. Kashmiri chilli powder - 1 Tsp
9. Turmeric Powder - 1/2 Tsp
10. Jeera powder - 1/2 Tsp
11. Dhania powder - 1/2 Tsp
12. Kasoori Methi(Optional) - 1/2 Tsp
13. Salt to taste
14. Garam Masala powder - 1 Tsp
15. Refined vegetable oil or ghee - 1 Tbsp(15ml)
Garnish:
1. Coriander leaves - A handful chopped
2. Chopped onion
3. Lemon wedge
Method:
1. Soak chana overnight, throw the water and pressure cook with 2 cups fresh water and a pinch of soda bicarb. Along with, you can boil the whole potato with skin intact. Traditionally Punjabis place a small muslin pack of tea leaves for staining the chana dark, but I prefer them white.
2. Peel and dice the boiled potato into small pieces
3. Heat oil in a kadai(Wok). Fry chopped onions till golden. Add ginger garlic paste and fry till raw smell disappears. Add the chopped tomatoes, Kasoori methi, sugar, all the powders except garam masala.
Chana Chole Recipe
Ingredients:
1. Kabuli Chana - 100Gms
2. Potato - 1 big chopped
3. Ginger garlic paste - 1 Tsp
4. Onions - 2 medium Chopped
5. Tomatoes - 2 medium chopped
6. Sugar - 1/2 Tsp(Optional)
7. Red Chilli powder - 1 Tsp
8. Kashmiri chilli powder - 1 Tsp
9. Turmeric Powder - 1/2 Tsp
10. Jeera powder - 1/2 Tsp
11. Dhania powder - 1/2 Tsp
12. Kasoori Methi(Optional) - 1/2 Tsp
13. Salt to taste
14. Garam Masala powder - 1 Tsp
15. Refined vegetable oil or ghee - 1 Tbsp(15ml)
Garnish:
1. Coriander leaves - A handful chopped
2. Chopped onion
3. Lemon wedge
Method:
1. Soak chana overnight, throw the water and pressure cook with 2 cups fresh water and a pinch of soda bicarb. Along with, you can boil the whole potato with skin intact. Traditionally Punjabis place a small muslin pack of tea leaves for staining the chana dark, but I prefer them white.
2. Peel and dice the boiled potato into small pieces
3. Heat oil in a kadai(Wok). Fry chopped onions till golden. Add ginger garlic paste and fry till raw smell disappears. Add the chopped tomatoes, Kasoori methi, sugar, all the powders except garam masala.
4. Fry well till the tomatoes become mushy.
5. Now add the cooked chana with water and cubed boiled potatoes. Add salt to taste, bring to a boil, adjust water content, simmer and cook till gravy is thick.
6. Mix in garam masala powder, switch off the flame, cover and keep for 5 mins.
Serve garnished with chopped onions, coriander leaves and lemon wedge. Goes well with hot batura/kulcha/poori/chapathi/paratha/paav bread.
5. Now add the cooked chana with water and cubed boiled potatoes. Add salt to taste, bring to a boil, adjust water content, simmer and cook till gravy is thick.
6. Mix in garam masala powder, switch off the flame, cover and keep for 5 mins.
Serve garnished with chopped onions, coriander leaves and lemon wedge. Goes well with hot batura/kulcha/poori/chapathi/paratha/paav bread.
Batura Recipe
Ingredients:
1. Maida - 2 Cups
2. Salt to taste
3. Soda Bicarb - 1/2 Tsp
4. Sugar - 1/2 Tsp
5. Bombay Rava - 1/4 cup
6. Buttermilk - 3/4 Cup
7. Refined Veg Oil - 1-2 Tsp
8. Water or milk - QS
9. Oil - For deep frying
Method:
1. Mix maida, soda, salt and sugar in a bowl. Mix in semolina(Bombay Rava) add buttermilk and knead into a soft firm dough.
2. Add little milk or water if necessary while kneading.
3. Add 1-2 tsp oil and knead again. The dough should not be too watery or too dry.
4. Keep the dough covered in a moist cloth for 2-3 hrs, then make big balls, roll with the roller pin without dipping in maida and deep fry in hot oil, while pressing the batura to form a big bubble.
5. Fry till golden and serve with Chana Chole.
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