PUNJABI CHOLEY-BHATUREY
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PUNJABI CHOLEY-BHATUREY

By shaheena88 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • Plus 10 to 12 hour soaking time. or overnight soaking recomended
  • More effort
  • Serves 4
An authentic North Indian Dish but loved all over India You Can find It at every Street / Corner as a savory Food.. lip smacking with crisp "Bhatooras" ( Indian fried bread"
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Ingredients

Ingredients for Choley

  • * 250 Grm White Chick Peas (Kabuli Chana-safed choley) (soaked overnight or at lest 8 to 10 hrs in warm water)
  • * 1 Table Spoon Chana Daal (soaked
  • * 1 Tea Bag
  • * 1 Table Spoon Bhuna Zeera (Roasted and coarsely ground cumin seeds).
  • * 1 T.Spoon turmeric powder .
  • * 2 Table spoon Dhaniya powder (dry coriander seeds finely ground).
  • * 2 T.Spoon degi mirch (very fine red chilly powder)
  • * 1 big Table Spoon Full of (Imli ) tamarind pulp OR Anardana powder (pomegranate dry powder).
  • * Puree of 3 medium tomatoes .
  • * 2 Tablespoon oil ("i use- clarified butter = ghee")
  • * 1 Heaped T.Spoon Garam masala powder
  • * Salt To taste.

Ingredients for Bhaturey

  • 1. 1/2 cup of potatoes (boiled & grated)
  • 2. 1/2 cup Dahi (beaten curd )
  • 3. 1 cup of all-purpose flour (Maida)
  • 4. 1 Table Spoon Suji (rawa)
  • 5. salt (to taste)
  • 6. 1 & 1/2 tsp. of Cooking oil

7. More Cooking oil (for deep frying)

  • 7. More Cooking oil (for deep frying)

Method

  • STEP 1
    Directions
  • STEP 2
    Choley
  • STEP 3
    1. Pressure cook the Chanadaal and Chana (Chick Peas) with the tea bag for 3 whistles until they are soft. Keep aside. Discard the tea bag.
  • STEP 4
    2. Heat the oil in a pan.
  • STEP 5
    3. Add red chilli powder, pomegranate powder, turmeric powder, coriander powder, cumin powder and salt and saute' for another minute.
  • STEP 6
    4. Add the tomatoes paste and saute for 2 minutes
  • STEP 7
    5. Add Tamarind Pulp (if not added pomegranate powder in dry masala )
  • STEP 8
    6. Add the chick Peas and its remaining water and mix well. Simmer for 10 to 15 minutes.
  • STEP 9
    7. Add Gram masala And set aside.
  • STEP 10
    Bhaturey
  • STEP 11
    1.Combine the flour, Potato, 1½ teaspoons of oil , Dahi, Suji and salt and knead into a firm dough without using any water.
  • STEP 12
    2.Knead the dough very well until it is smooth. Cover with a wet muslin cloth and give rest to the dough for 10 minutes.
  • STEP 13
    3.Divide the dough into equal parts and roll out into circles of 125 mm. (5") diameter.
  • STEP 14
    4.Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
  • STEP 15
    5.Serve hot with the cholay, sliced Onion , chilly , lemon wedges & Green coriander
  • STEP 16
    HOW TO MAKE TAMARIND PULP.
  • STEP 17
    1. Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.
  • STEP 18
    2. mash Imli in water with hand or help of a flat spoon thoroughly.
  • STEP 19
    3. Sieve and drain the water and pulp with help of big net strainer.
  • STEP 20
    4. use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .
  • STEP 21
    For Garnishing The Choley
  • STEP 22
    1 Large Onion (sliced)
  • STEP 23
    4 lemon Wedges
  • STEP 24
    2-3 Green chilly - finely chopped
  • STEP 25
    Fresh Green Coriander leaves - finely chopped
  • STEP 26
    for more recipes pls log on to http://kitchenadda.blogspot.com
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    Rating: 5 out of 5.1 rating
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