CHOLE-BATHURE(TYPE OF PURI BHAJJI)

CHOLE-BATHURE(TYPE OF PURI BHAJJI)
This is a tasty dish  preferred by the younger generation.


Chole:
Ingredients:
kabuli chana(white chic peas)-250 gms,
onions-4(medium),
tomatoes-4(chopped),
amchur(raw mango powder)-1 tsp,
garam masala powder-1 tsp,
chole masala-2 tsps,
chilli powder-1/2 tsp,
turmeric powder-1/2 tsp,
green chillies-2,
ginger -1" piece,
garlic-5 cloves,
jeera- 1tsp,
oil-2tbsps,
edible soda-1/8 tsp,
tea powder-1tsp(tied in a soft cloth),
salt to taste.
For  Garnishing:
corriander leaves-1/2 cup(chopped),
onion-1(finely chopped).
Method:
Soak chana overnight.
Pressure cook it,  adding the edible soda and the tea bag, till it is cooked to a soft texture(approx. 30 mts on low flame). Throw away the tea bag.
Chop onions,ginger, garlic  and green chillies.
Heat oil in a pan, crackle jeera, add the chopped onions, green chillies, garlic  and ginger. Fry till golden brown.
Add tomatoes and fry again for 3 more mts.
Add the cooked chana, chilly powder, turmeric powder, garam masala, chole masala, amchur and salt and cook for 5 mts on low flame.
Add sufficient water to have a  gravy consistency.
Remove from flame, add corriander leaves and mix well.
Chole is ready. It can be garnished with chopped onion and chopped corriander leaves before serving.
Note:
Chole masala and gharam masala are available in the market.


Bhathure:
Ingredients:
maida(all purpose flour)-2 cups(A combination of 1 cup each of wheat flour and maida will also do),
baking powder-1/2 tsp,
yogurt-1 tbsp,
salt to taste,
oil for frying.
Method:
Sieve the maida and baking powder together.
Add to it, salt and yogurt and knead it, using water or milk.
Apply little oil and knead it again to get a soft dough.
Keep it in a vessel with a lid. Keep aside for 3 hrs.
Heat oil in a pan.
Cull out small pieces of dough and roll each one to a chapathi size and deep fry them one by one.
Serve them hot along with hot chole.