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Home Dish 100% Ever-soft bhathuras & secret chole

100% Ever-soft bhathuras & secret chole

Name: How to cook 100% Ever-soft bhathuras & secret chole - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Sangita Kalra

100% Ever-soft bhathuras & secret chole

There is no age for learning and we all learn so much from each other in some or the other way. I still remember in 1997, when I first bought this cooking book by Nita Mehta Mein'am. A huge thanks to her, this bathura recipe was a hit in my house. I have read a lot of her books and she is my idol! This dish has now become "my specialty" after making it n number of times.My bathura specialty is that if you will keep it for hours they will remain soft and not the dry flaky as we get in market. I have taught it so many people in my family too and today got the chance to share with you all. The food we cook becomes special when our family loves it and can't get enough. Apart from bathuras ,this chole is my trademark!! #special #mykitchenspeciality #punjabispeciality

Ingredient

Food ration :

6 servings

Cooking time :

45 mins

2 cups

Refined flour

1 cup

Semolina (bareek suji)

1/2 tsp

Baking soda

1/2 tsp

Salt

1 tsp

Sugar

1/2 cup

Sour curd

big cup Safed cholai (Kabuli chana)

2 tsp

Tea leaves

big onions

big tomatoes

1 tsp

Ginger paste

1 tsp

Roasted cumin powder

2 tsp

Coriander powder

2 tsp

Kasoori methi

2 tsp

Chana masala

1 tsp

Raw mango powder

As needed

Fresh coriander leaves

Cooking instructions

* Step 1

Soak chole in brewed tea water. Overnight

* Step 2

Soak suji for 15 minutes in water which is just enough to make it wet. Shift flour,soda,salt together.Add sugar,soaked suji and curd, knead with just enough warm water to make a dough of rolling consistency. Knead again with greased hands till the dough is smooth.Brush the dough with oil again and keep the dough in a greased ziploc bag in a warm place for 3 to 4 hours. l used ziploc and then put it in a casserole for three to four hours.

* Step 3

Meanwhile, Pressure cook the chola with little salt in it and check if water is enough for the chole to get cooked and give one whistle. Lower the flame and cook them for about ten to fifteen minutes.Keep aside

* Step 4

Now heat oil add in chopped onions, cook them till pink. Now add tomato and ginger paste. Add salt,coriander powder, red chili powder, cook till two minutes. Add rest of the left masala,crushed kasoori methi, fresh coriander leaves. Now open the lid of the cooker and take out one tbsp chola, add them to the cooked masala and mash them a bit with the back of the tablespoon.

* Step 5

Now put this all in rest of the chola in cooker,mix and give one more whistle so that all the masalas are well combined.Remove the lid,garnish with fresh coriander leaves. I added few chunks of fresh paneer and hot desi ghee with one fourth tsp Kashmiri Lal mirch that's totally optional.

* Step 6

Now take the fermented dough and make small balls, roll them in elongated shape and fry till fluffy. Serve them with my another favorite specialty -achari pyaz!!

* Step 7

Simple easy and tasty way !! Wash and chop onions. Add in little salt, chat masala and one to two tsp mango pickle masala mix together.If you want, you can add chopped green chillies in it. Here you go !!

* Step 8

I served these piping hot bathuras with buttermilk, you may serve with any beverage of choice. Such kitchen specialties are incomplete without dessert. So, stay tuned for the #special dessert. Hint in the picture.