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Swetha's Fusion
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Chana Bhatura | Chole Bhatura

Friday, July 09, 2021

Chole Bhatura or Chana Bhatura is one of the common dish in North India, especially in Punjabi house hold. One will definitely find it in North Indian restaurant menu. It is one of the famous combo, though one may have bhatura with other curry; or have chole with rice, chapati, roti or poori. The recipes are kinda my way of doing the way I like it. For Chana/Chole, I take the shortest and simplest route of making it in pressure cooker with ready chana masala powder and canned Garbanzo beans (chana) and at times canned tomatoes. Anyway, I make it when I have ran out of things in refrigerator and I have to visit my pantry for emergency supply - which happens rarely. I am going to mention both recipes here, but note that it is NOT the authentic way of preparing the dish. That said, it still turns out delicious in its own way, so give it a try. 

BHATURA

Ingredients for Bhatura: 
  • 4 cups - whole wheat flour (gheu ka atta)
  • ½ cup - semolina (sooji/rava)
  • ½ tsp - Eno fruit salt 
  • ½ tsp - sugar
  • ½ tsp - turmeric powder
  • 1 tsp - cumin seeds
  • 2 tbsp - fresh coriander leaves -finely chopped
  • 2 tbsp - fresh methi (fenugreek) leaves -finely chopped (optional)
  • 2 tbsp - curds | plain yogurt
  • Salt – to taste
  • Warm water – ¾ cup
  • Oil – 1 tablespoons + more for deep frying
Method for preparing Bhatura:
  1. In a mixing bowl take -wheat flour, semolina, salt, sugar,  Eno fruit salt, cumin seeds, and turmeric powder. Slightly mix them all.
  2. Now add plain yogurt, chopped coriander and methi leaves. Mix all together. 
  3. Start adding little water at a time and knead the dough. Keep adding and keep kneading the dough. Dough should be firm.
  4. Finally, add 1 tablespoon of oil or ghee and give a quick knead. Cover with wet towel and keep it aside at least for half an hour to an hour, this brings unique flavor and texture to the bhatura. 
  5. You may notice that the dough would have fluffed up a bit and feels soft due to the soda we added. Divide the dough equally and make medium sized balls. 
  6. Meanwhile, take oil in a fry-pan, place it on the stove and heat it on medium-high flame.
  7. Lightly flour rolling surface, place the dough ball and smoothly roll it. Dust some more flour over the rolled dough, flip it over, dust some flour again on the other side and roll again. Since the dough is on the softer and fluffier side, it is hard to get a perfect circle - that's case at least for me. Also, it will be bit thicker than the roti/chapati. That is normal, if you try to roll any thinner you may end up tearing it.
  8. Now slowly slide the rolled bhatura into hot oil [ to check if the temperature of the oil is right, drop a small piece of dough in to the oil and it should float immediately to the top ]
  9. After  few seconds, the bhatura will float, with the help of a slotted spatula gently press it down, this will help bhatura to swell, now turn the bhatura and fry it on both sides. 

  10. Once bhatura is slightly golden brown, remove the bhatura out on to a plate lined with paper towel to absorb extra oil.
  11. Repeat the steps with rest of the dough.
  12. Serve hot with Chole or any other curry. 

CHOLE | CHANA

Ingredients for Chole:
  • 1 can - chana |chickpeas | Garbanzo (or 1 cup - Soak overnight and pressure cook for 10 - 15 minutes)
  • 4 - onion (medium) - chopped
  • 2 - tomato (large) - chopped ( or 1 can)
  • 10 - garlic cloves
  • 2" - ginger - chopped
  • 1 of each - bay leaves, black cardamom, green cardamom,cinnamon
  • ½ tsp - cumin seeds
  • ½ tsp - turmeric powder
  • 1 ½ tsp - red chili powder
  • ½ tsp - cumin powder
  • 1 tsp - coriander powder
  • ½ tsp - garam masala powder
  • 1 tsp - Chole masala(any brand)
  • ½ cup - coriander leaves chopped
  • 5 tbsp - oil for cooking
  • Salt as per taste
Method to prepare Chole:
  1. With little water, grind ginger, garlic and onion, 
  2. Heat oil or ghee in pressure cooker pan, when it is hot, add bay leaves, black cardamom, green cardamom,cinnamon and cumin seeds. Saute a bit
  3. Turn the flame to medium and add the ground ginger, garlic and onion paste. Stir the mixture and let it cook - for about 3 to 5 minutes until the raw smell is gone.
  4. Meanwhile in the same grinding jar, add cut tomatoes and grind it into smooth paste. 
  5. Once the ginger, garlic and onion is cooked, add turmeric and red chili powder. Stir for 30 seconds
  6. Now add the ground tomato paste, stir, cover and cook for about 3 to 4 minutes. 
  7. Next add (drained and washed) chana, cumin powder, coriander powder, chole masala and salt, mix it all together. 
  8. Add 1 ½ cup water. stir and close the pressure cooker lid and cook for about 5 whistles on low-medium flame. [number of whistles may differ for different pressure cooker model]
  9. Turn off the flame and let the pressure release on its own.
  10. Add coriander leaves and mix
  11. Chole is ready, serve it hot with cut onion and lime wedges.  Goes well with jeera rice, poori or paratha or of course bhatura.
  12. Enjoy the yummy Chole masala with your family and friends. 

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~ Chana Bhatura | Chole Bhatura ~
Posted by Swetha @ 7/09/2021 08:45:00 AM ::
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