From Karuna's Kitchen: Annu's Mom


Annu's mom Karuna used to make Chole Bhature every weekend when she was a kid. The golden tradition followed for ages, until the world and its cuisines hit her and she untied herself from this tradition. However, the lockdown managed to let the water reach the roots, and Annu convinced her mom to revoke this beautiful tradition.

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Chole Bhature

INGREDIENTS :

(for Chole)

2 cups of soaked Kabuli Chana

5-6 Dried Amla

1 Teabag

2-3 Black Cardamom

1 slice of Cinnamon Stick

2-3 Bay Leaves

3-4 Cloves

3 tbsp Desi Ghee

2 Onions

4 Grated Tomatoes

2 Green Chilies slit

3-4 Garlic Cloves

1 ½ inch Grated Ginger

2 tbsp Chana Masala (any brand)

1 tbsp Baking Soda

1 tbsp Cumin Seeds

1 tbsp Roasted Cumin Powder

1 tbsp Kasoori Methi

1 tbsp Black Pepper Powder

1/2 tbsp Black Salt

1/2 tbsp Ajwain

2 tbsp Anardana powder

1 tbsp Aamchoor

2 tbsp Coriander Powder

1 tbsp Red Chilli Powder

Salt to taste

(for Bhature)

2 cups of Maida

1/2 cup Curd

1/2 tsp Baking Soda

1/2 tsp Sugar

2 tbsp Ghee/Oil

Salt to taste

Water

DIRECTIONS :

(for Chole)

Soak the Kabuli Chana for 7-8 hours or overnight. Remove water, sprinkle baking soda, mix it well and keep it for 15 minutes. Then rinse with water and pressure cook it upto 2-3 whistles by adding dried amla, black cardamom, cinnamon stick, cloves, bay leaves, teabag, salt and three cups of water.

Heat a tawa on low flame and roast all dry spices; cumin powder, coriander powder, black pepper, ajwain, cloves. Keep it aside.

Take a pan and prepare gravy masala by adding ghee, cumin seeds, garlic, ginger, green chilies, onions and tomatoes. Add black salt, red chilli powder, aamchoor powder, anardana powder, chana masala and salt to taste. Keep roasting until you get a nice and thick masala ready.

Open the lid of the cooker, remove excess water, add gravy masala into it and cook for one more whistle.

After this whistle goes off, put the previously dried roasted spices into the cooker, sprinkle some kasoori methi and mix thoroughly. Add some water if needed and bring it to a good boil.

Garnish with freshly chopped coriander, sliced ginger, pickled onions and green chutney.

(for Bhature)

Make a slightly soft dough by mixing everything and keep it to aside covered with a damp cloth for minimum 1 hour.

After an hour, divide the dough into equal number of balls.

Put oil for frying in a kadhai and make sure it is hot.

Roll every ball into an oval shaped chapati/poori and fry it until it pops up and gets a golden color to it.

Serve hot bhatura with spicy chana masala and onion salad.

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