Chole Bhatura

CHOLE BATURA

To Make Baturas:

Make a dough using
2 cups regular flour

1/4 cup Yogurt

1 small potato, boiled and mashed

2 tbsp ghee/oil

1/2 tsp baking powder

salt to taste

Method:

Add warm water or flour, as required. Knead into a soft pliable dough. Keep aside for about an hour.When ready to make, roll out golf ball sized dough balls into about 2 mm thick rounds and deep fry.

Chole:

Soak 4 cups of chickpeas in water overnight or atleast 6 hours. Take them in a pressure cooker, add salt, one teabag(optional) and water and pressure cook them until they are just tender. Take care not to overcook. Drain the water and separate one cup of cooked chickpeas. Blend these separated ones into into thick, smooth paste with little water.

Veggies2 cups of finely chopped ripe, juicy tomatoes1 onion, finely chopped lengthwise

Seasoning1 tablespoon of Chana masala powder (Badshah from an Indian store)

1 teaspoon of red chilli powder and

salt to taste

¼ teaspoon of turmeric

coriander - for garnish

Method:

Heat one teaspoon of peanut oil or ghee in a large pot over medium heat. Add and toast ¼ teaspoon each- cumin and mustard seeds. When seeds start to pop, add the onion, and cook until translucent. Add the tomatoes and cook on high heat until the tomatoes turn to soft. Press with a spatula and mush them. To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilli powder, turmeric and one to two cups of water. Stir to combine.

Serve hot with batura sliced onions,lemon and garnish with coriander.