Chole Bhatura Recipe by Deepti Patil
Cooking Instructions 1 INSTRUCTIONS firstly, in a cooker heat oil. furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromat. 2 Add finely chopped onions and ginger-garlic paste. saute till it turns golden brown. 3 Also add tomatoes keep lid abnd saute till they start releasing oil. 4 In a small bowl, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala,kasuri methi,chana masala and salt mix it well. all this all masala in cooker and saute for a minute. 5 Then add soaked chickpea. make sure to soak chickpea overnight. followed by 2 cups of water. further, give a good mix. and check the seasonings. 6 Pressure cook for 7-8 whistles on medium flame. allow the pressure to release by itself before opening cooker. 7 Mix well and garnish coriander leaves. finally, serve with bhatura. 8 BHATURA DOUGH RECIPE: firstly, in a large mixing bowl take maida. to that add rava, sugar and salt. also add baking powder and baking soda and mix well. 9 Furthermore, add oil and rub with the flour. also add curd and start to knead dough. knead and punch the dough well for atleast 5 minutes. 10 Further, grease the dough with oil. cover with moist cloth and rest for atleast 2 hours. 11 Further, roll and get to a long shape. pinch the dough into medium sized balls. 12 Then make balls between your palms. finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick. 13 FRYING BHATURA RECIPE: firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura. 14 And, press with the spoon to puff up. also once they begin to puff, splash oil over the bhatura till they puff completely. 15 Flip over and fry the bhatura till golden brown all over. then drain the poori into tissue paper to remove excess oil. fry all batura same way. 16 Finally, serve bhatura with chole curry. 1 INSTRUCTIONS firstly, in a cooker heat oil. furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromat. 1 INSTRUCTIONS firstly, in a cooker heat oil. furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromat. 2 Add finely chopped onions and ginger-garlic paste. saute till it turns golden brown. 2 Add finely chopped onions and ginger-garlic paste. saute till it turns golden brown. 3 Also add tomatoes keep lid abnd saute till they start releasing oil. 3 Also add tomatoes keep lid abnd saute till they start releasing oil. 4 In a small bowl, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala,kasuri methi,chana masala and salt mix it well. all this all masala in cooker and saute for a minute. 4 In a small bowl, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala,kasuri methi,chana masala and salt mix it well. all this all masala in cooker and saute for a minute. 5 Then add soaked chickpea. make sure to soak chickpea overnight. followed by 2 cups of water. further, give a good mix. and check the seasonings. 5 Then add soaked chickpea. make sure to soak chickpea overnight. followed by 2 cups of water. further, give a good mix. and check the seasonings. 6 Pressure cook for 7-8 whistles on medium flame. allow the pressure to release by itself before opening cooker. 6 Pressure cook for 7-8 whistles on medium flame. allow the pressure to release by itself before opening cooker. 7 Mix well and garnish coriander leaves. finally, serve with bhatura. 7 Mix well and garnish coriander leaves. finally, serve with bhatura. 8 BHATURA DOUGH RECIPE: firstly, in a large mixing bowl take maida. to that add rava, sugar and salt. also add baking powder and baking soda and mix well. 8 BHATURA DOUGH RECIPE: firstly, in a large mixing bowl take maida. to that add rava, sugar and salt. also add baking powder and baking soda and mix well. 9 Furthermore, add oil and rub with the flour. also add curd and start to knead dough. knead and punch the dough well for atleast 5 minutes. 9 Furthermore, add oil and rub with the flour. also add curd and start to knead dough. knead and punch the dough well for atleast 5 minutes. 10 Further, grease the dough with oil. cover with moist cloth and rest for atleast 2 hours. 10 Further, grease the dough with oil. cover with moist cloth and rest for atleast 2 hours. 11 Further, roll and get to a long shape. pinch the dough into medium sized balls. 11 Further, roll and get to a long shape. pinch the dough into medium sized balls. 12 Then make balls between your palms. finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick. 12 Then make balls between your palms. finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick. 13 FRYING BHATURA RECIPE: firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura. 13 FRYING BHATURA RECIPE: firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura. 14 And, press with the spoon to puff up. also once they begin to puff, splash oil over the bhatura till they puff completely. 14 And, press with the spoon to puff up. also once they begin to puff, splash oil over the bhatura till they puff completely. 15 Flip over and fry the bhatura till golden brown all over. then drain the poori into tissue paper to remove excess oil. fry all batura same way. 15 Flip over and fry the bhatura till golden brown all over. then drain the poori into tissue paper to remove excess oil. fry all batura same way. 16 Finally, serve bhatura with chole curry. 16 Finally, serve bhatura with chole curry. 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