Monday, 11 June 2018


Ingredients for chole:

Black chickpeas – 1 and ½ cups
Chopped onion – ½ cup
Ginger-garlic paste – 2 tsp
Salt
Tomato puree – ½ cup
Turmaric powder – 1 tsp
Red chilli powder –1 tsp
Chana masala – 1 tbsp
Garammasala powder – 1 tsp
Chopped coriander leaves – ½ cup
Chopped green chilli – 2 tbsp
Cumin seeds – 1 tsp
Lemon juice – 1 tsp
Oil – 2 tbsp
bature with chole or chana
Chole Bature

Recipe for Chole:

Soak the chickpeas for 4-5 hours, then boil it with some water.
After boiling strain the chickpeas from water and keep the water aside. We will use that water for gravy.
Heat oil in a pan and put cumin seeds.
When you start getting the aroma of cumin, add chopped onion and fry it.
After that add ginger-garlic paste and fry it.
Add tomato puree, turmeric and red chilli powder and stir it.
Add boiled chickpeas and salt.
Mix it and add chana masala powder, coriander leaves and chopped green chilli.
Stir it gently and add the water (used for boiling chana) that you kept aside.
Let it boil for 5 minutes and sprinkle few drops of lemon juice.


Ingredients for Bature

Flour – 2 cups
Rawa (semolina) – 1/4 cup
Yogurt – 1cup
Baking soda – 1/4tsp
Salt
Oil – 2 tbsp
Oil – for deep frying

Recipe for Bature:

Take a large mixing bowl and mix all dry ingredients. Now add 2 tbsp oil and mix it. Now add yogurt and knead it and make a dough. I did not use any water to make the dough. Cover the dough with a wet kitchen towel and keep aside for 45 minutes or allow to raise it to double.
Form this quantity of dough you can make 10 bature. So from this dough make 10 balls.
Heat oil in a pan for deep frying the bature. On other hand roll out the ball and make some puri, try to give it oval shape, for rolling you can use dry flour or oil, I used oil. Now fry it.

Serve with hot bature with chana, pickle and salad.


Tagged: , ,

5 comments:

  1. This is an excellent post I seen thanks to share it. It is really what I wanted to see hope in future you will continue for sharing such a excellent blogs
    .

    ReplyDelete
  2. The name Basmati organic rice derives from Sanskrit, which translates into Fragrant. Since hundreds of years, Basmati organic rice is believed to be cultivated across the Indian sub-continent. Brokers in the sub-continent acquainted basmati rice with the Middle East through social trade. visit, Thanks.

    ReplyDelete
  3. The varieties of rice are typically classified as long-, medium-, and short-grained. For more info see how to cook red rice
    Rinsing rice before cooking removes much of the starch, thereby reducing the extent to which individual grains will stick together.  For more info see organic red rice

    ReplyDelete
  4. Rice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). The name wild rice is usually used for species dry food of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.

    ReplyDelete
  5. Whole grain organic rice is an excellent source of healthy nutrients such as fiber, phytochemicals, and essential minerals while lower in calories. Not only do whole grains promote good digestion and healthy weight management, but they may help reduce the risk of heart disease and certain cancers.

    ReplyDelete

linkwithin

Related Posts Plugin for WordPress, Blogger...