Thursday, September 13, 2012

Chole Batura

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

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. Red Chilli powder - 1 Tsp
7. Kashmiri chilli powder - 1 Tsp
8. Turmeric Powder - 1/2 Tsp
9. Jeera powder - 1/2 Tsp
10. Dhania powder - 1/2 Tsp
11. Kasoori Methi(Optional) - 1/2 Tsp
12. Salt to taste
13. Garam Masala powder - 1 Tsp
14. Refined vegetable oil or ghee - 1 Tbsp(15ml)

1. Coriander leaves - A handful chopped
2. Chopped onion
3. Lemon wedge

1. Soak chana overnight, throw the water and cook with fresh water and a pinch of soda bicarb in the pressure cooker. Along with, you can boil the washed potato with skin intact.
2. Peel and dice the boiled potato into small pieces
3. Heat oil in a kadai(Wok). Fry onions till golden. Add ginger garlic paste and fry till raw smell disappears. Add the chopped onions and all the powders except garam masala and also Kasoori methi. Fry well till the tomatoes dehydrate.
4. Now add the cooked chana with water and cubed boiled potatoes. Add salt to taste, bring to a boil, simmer and cook till gravy is thick.
Serve garnished with chopped onions, coriander leaves and lemon wedge. Goes well with hot batura/poori/chapathi/paratha/Paav bread

Batura Recipe

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

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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