Chole masala
Ingredients
White chickpeas (boiled) – 300gms
Tomatoes – 2 nos
Onions – 2 nos
Ginger & garlic paste – 1 tbspn
Red chilly powder – ½ tspn
Cumin seeds – 1 tspn
Bay leaf – 1
Chaat masala – ½ tbspn
Cardamom – 3 nos
Cloves – 2 nos
Cashew nuts – 7
Turmeric powder – ¼ tspn
Fresh cream – 1 tbspn
Asafoetida – ½ tspn
Chana masala powder – ½ tspn (optional)
Oil – 1 tblspn
Coriander leaves for garnishing
Water as required
Salt to taste
Method
♥ In a vessel, boil the tomatoes, cashew nuts and chopped onions
in water and grind them into semi-thick paste.
♥ Heat oil in a wok.
♥ Add in cumin seeds, bay leaf,
cardamom, cloves.
♥ Then add chopped onions and fry them
till it’s translucent.
♥ Add ginger/garlic paste and sauté until raw smell disappears.
♥ Now add the semi-thick paste (tomatoes, cashew nuts and onions) and
sauté for few mins.
♥ Add in the boiled chickpeas and mix well.
♥ Then add turmeric powder, red chilly powder, chana masala powder
and asafoetida and sauté gently.
♥ Sprinkle in little water to get a gravy consistency and add salt
as required and cook for few mins.
♥ Finally add fresh cream and coriander leaves and
serve hot with bhature.
Bhature:
Ingredients
All purpose flour / maida – 2 cups
Sugar – 1 tspn
Semolina / rava – 2 tspn
Baking soda – ¼ tspn
Yoghurt / curd – ½ cup
Oil for deep frying
Salt to taste
Water as required
Method
♥ Take maida in a large bowl.
♥ Add semolina, sugar, salt, baking soda to it and mix well.
♥ Now add yoghurt, little water and knead it into smooth dough.
♥ Cover it with a damp cloth and keep it aside to rest for 3 to 4
hrs.
♥ Divide the dough into equal sized balls
♥ Roll them gently to flatten out using rolling pin.
♥ Now heat oil in deep frying wok.
♥ Gently slide the rolled out dough and deep fry them one by one
until puff up nicely like pooris.