Welcome to Little chefs apron! Today we will make a classic Indian street food dish that I tried on Mother’s Day. It came out amazing and I found it easy to make. It requires ingredients that every Indian household has and the process is also quite simple
At first I used to think that making this is only possible in restaurants but when I tried it, I understood that anyone with the ingredients can make this recipe.
As my mom loves this dish, I decided to make this on Mother’s Day. Starting off with the recipe,
Ingredients for bhatura:
2 Cups all-purpose flour
2 tablespoon semolina flour
2 tablespoon wholewheat flour
1 tablespoon sugar
Salt as per taste
Half teaspoon baking powder
Half cup curd
2 tablespoon oil
Water as needed
Oil to fry
• First add all-purpose flour, semolina, wheat flour, sugar, salt, baking powder to a bowl and mix it well.
• Then add oil and curd and rub the flour with this well. Add water as needed to make a smooth and soft dough. Approximately I used 1 cup of water.
• Apply some oil on top of the dough and cover it with a damp cloth . Let it rest for two hours.
• Make equal ball sized shapes and roll one at a time. Make sure that it is not too thick and too thin. If it is too thin then it would get crisp when fried.
• Add oil to a big vessel and make sure it is hot. Not smoking hot and not medium hot. It should be enough hot that the back of your hand can bear when you put it above the oil.
• Add one rolled dough into this and fry by pressing it into the oil until it starts to fill air.
• Flip the bhatura and repeat the same. Place it in a tissue paper to drain the excess oil.
Ingredients for chole:
1 cup chickpeas
Water to soak
Water to boil
2 long cut onion
2 half cut tomatoes
8-9 peeled garlic cloves
1 cm peeled ginger
2 bay leaves, cinnamon sticks,cardamom,cloves
Salt as per taste
1 tsp red chilli powder, cumin powder,raw mango powder(According to taste)
2 tsp coriander, chaat masala
2 tbsp oil
2 tbsp tea leaves
2 tbsp dried fenugreek(Kasturi methi)
First , soak the chickpeas in a bowl full of water overnight. After 8 to 9 hours drain the water and wash them well.
Then in a pressure cooker, add the chickpeas with 1 cup water , onions and salt. Also add some whole spices.In another pan let the colour of the tea leaves come into the water after a boil. Add this to the cooker with some more water if needed.
Keep the pressure cooker on high flame until one whistle. Lower the flame and let it cook for 15 to 20 minutes. After this switch off the flame.
In an iron kadhai ( big vessel) , Add the oil and the whole spices like bay leaves and cinnamon. Then add the purée of ginger, garlic and tomatoes.
Let it cook until oil surfaces out. Now, add the powdered spices like chilli powder, coriander, cumin,dry mango, chaat masala and garam masala. Mix well and cook until the mixtures starts to leave the pan. Then, add the earlier cooked chickpeas little by little.
Make sure you don’t add it all at once so the gravy doesn’t become very thin. Adjust the quantity of water based on how thick or thin you like it. Cook it covered on high flame for 3-4 minutes. It is very important that you use iron vessel as it gives an amazing colour to the chole.
Serve hot with the bhaturas with mint chutney, lassi and masala mirch!
I hope you guys liked this recipe and do let me know in the comments.
If you are interested in my cupcake making workshop, then you can refer to this poster and contact the number given😊
Question of the day!
What did you do for Mother’s Day? How did you celebrate?