CHHOLE BHATURE RECIPE

CHHOLE BHATURE

INGREDIENTS FOR CHHOLE BHATURE

White chick peas – 250 gms [soaked overnight and boiled in pressure cooker]
Cottage cheese – 100 gms[cut into cubes]
Potatoes – 2 [boiled and cut into cubes]

FOR THE GRAVY

Onion – 200 gms [chopped]
Tomato – 75 gms [chopped]
Ginger – 1 tbsp [chopped]
Garlic flakes – 8 [chopped]
Green chilies – 4 [chopped]
Bay leaves – 3
Cinnamon stick – 1
Cumin seeds – 1 tsp
Cloves – 2
Black cardamom – 1
Oil – 1 tbsp
Red chili powder – 1 ½ tsp
Coriander powder – 2 tsp
Asafoetida – 1 pinch
Salt to taste

FOR THE BHATURE

Whole flour –250 gms
Semolina – ½ cup
Yogurt – 1 cup
Sugar – 1 tsp
Salt to taste

FOR THE BHATURE FILLING

Onion – 1 [chopped]
Garam masala [spicy masala] – ¼ tsp
Cottage cheese – 100 gms [grated]
Red chilli powder – 1 tsp
Coriander leaves – 1 tbsp [chopped]
FOR THE GARNISHING
Onion—2 sliced
Coriander leaves – 1 tbsp [chopped]
Tomato – 2 sliced

METHOD OF PREPARING GRAVY

Heat oil put cumin seeds, bay leaves, cinnamon and cardamom and fry for 2 minutes.
Add chopped ginger, chopped garlic flakes, green chilies and chopped onions and fry for 5-8 minutes.
When cool blend in a mixer grinder and make paste.
Heat oil and put potato cubes, fry till crisp and keep aside.
Add cottage cheese cubes and fry for 5 minutes and keep aside.
Add asafoetida, chopped tomatoes and onion paste into the oil and fry for 5 minutes.
Add red chili powder, coriander powder and salt to taste stir continuously.
Add boiled chick peas [chhole] and enough water and cook for 10 minutes.
Add fried potatoes and cottage cheese. Pour into a serving bowl and garnish with chopped coriander leaves, onion slices and sliced tomatoes.

METHOD OF PREPARING   BHATURE

Mix the whole flour, semolina, sugar, yogurt and salt well. Make soft dough by adding enough warm water. Keep aside for 4 hours.
Mix all the ingredients for bhature filling.
Divide the dough into small balls .Flatten each and place a little filling on it. Cover the filling by raising the sides of the dough.
Roll out each into round or long bhatures and deep fry till crisp.
Serve hot with chhole