The food from purani dilli! Sigh!! What can I say about it, be it dahi bada, paranthas, chole bhaturas or any Indian sweet or any other goddamn food item you eat there, takes you to heaven. Literally a bite into the heavenly goodness and you would feel like as if you are floating in the clouds. Try it for yourself, and you will surely fall in love once again and trust be its gonna be a long drawn love affair with purani dilli food and its gallis. They have their own old world charm and it is love at first bite/site.
You guys must be wondering as to why am I posting chole recipe yet once again. I find it very confusing if I happen to find two recipes for the same dish on a site and I totally feel you. Both my chola recipes are very different yet amazingly stunning and delicious. The one posted with bhaturas is a very very simple recipe which you can put together in a jiffy. It is a no onion , no garlic, no tomatoes recipe. You can literally throw in all ingredients together and you would still have a stunner to wow your guests with your culinary skills.
Trust me when you feel like having a bite of purani Dilli wala khana, but don't see yourself hopping on a metro- yes that is the easiest way to get there, you would want to make these cholas. They are worth every effort you put into making these. They are love.
You can serve cholas with bhaturas, pooris, tandoori kulchas or rice. It tastes yum with everything. Guests would be licking their fingers clean.
Soak the cholas overnight.
Boil them in a pressure cooker with tea bags and salt. Tea gives the cholas a nice dark brown colour.
Pressure cook for 35 minutes. Drain them to remove any excess water and reserve it for later use if needed.
Heat very little oil in a pan and add sliced onions and cook them until they turn golden brown. Grind this mixture in a blender.
Heat a pan again and add oil and ghee.Add carom and cumin seeds and let them splutter.
Add in the tomato paste and cook until the oil separate, add in the cooked onion paste and cook to combine. Add in the the masala 2 mixture.
Mix all the ingredients under this head along with the curd separately n a bowl and combine it with the onion-tomato mixture. Cook until the raw smell goes away.
Add in besan and cook for a bit.
Once cooked add in the boiled chola along with very little water which you had reserved earlier.Adding besan will make sure that all the liquid comes together and you get nice thick cholas.
Heat ghee, add julienne ginger and green chilli and pour this over cholas.
Voila- Your purani Dilli wale cholas are ready to be devoured.
Mix together in a big bowl:
+ 250 grams of flour
+ 2 tablespoon semolina
+ 1/4 teaspoon salt
Add:
+ 4 tablespoon curd
+ 1 tablespoon oil
Sprinkle 1 teaspoon eno salt/1/2 baking powder +baking soda .
(you can either use eno or a combination of baking powder and baking soda)
Pour 125 ml of warm water over this flour mixture and begin to form a dough.
Knead the dough until smooth and soft.
Rest it for 15-20 minutes.
Once the dough is rested, divide it into 8 balls
Roll them out in an oval shape with the use of a bit of oil.
Heat enough oil in a pan for deep frying the bhaturas.
Once the oil is hot, slip in bhatura, press from all sides using a perforated spoon so that it fluffs up.
After this flip this to the other side.
Fry until cooked on both sides.
Do the same with the rest of the dough balls.
Bhaturas are ready.
(the way to check if the oil is hot enough or not is pinch a minute piece of dough and put it in the oil, if it starts floating up quickly, the oil is hot to fry the bhaturas)
In a glass mix the following:
+ 11/2 teaspoon sugar
+ 2 teaspoon dry yeast
+ ¾ cup warm water
Let it sit for 10 minutes until it becomes frothy due to the yeast.
(frothy means the yeast has activated and is ready to use)
(sugar is the food for yeast, and helps it activate)
Take a large mixing bowl and add:
+ 250 grams of plain flour
+ 2 tablespoon curd
+ 1 tablespoon ghee
+ 1/2 teaspoon salt
Mix the above yeast - water mixture to this and form a dough.
Knead to form a soft dough.
Cover the dough and keep it aside for 30 minutes
Follow the steps mentioned above in frying the bhaturas.
Ingredients
Directions
Soak the cholas overnight.
Boil them in a pressure cooker with tea bags and salt. Tea gives the cholas a nice dark brown colour.
Pressure cook for 35 minutes. Drain them to remove any excess water and reserve it for later use if needed.
Heat very little oil in a pan and add sliced onions and cook them until they turn golden brown. Grind this mixture in a blender.
Heat a pan again and add oil and ghee.Add carom and cumin seeds and let them splutter.
Add in the tomato paste and cook until the oil separate, add in the cooked onion paste and cook to combine. Add in the the masala 2 mixture.
Mix all the ingredients under this head along with the curd separately n a bowl and combine it with the onion-tomato mixture. Cook until the raw smell goes away.
Add in besan and cook for a bit.
Once cooked add in the boiled chola along with very little water which you had reserved earlier.Adding besan will make sure that all the liquid comes together and you get nice thick cholas.
Heat ghee, add julienne ginger and green chilli and pour this over cholas.
Voila- Your purani Dilli wale cholas are ready to be devoured.
Mix together in a big bowl:
+ 250 grams of flour
+ 2 tablespoon semolina
+ 1/4 teaspoon salt
Add:
+ 4 tablespoon curd
+ 1 tablespoon oil
Sprinkle 1 teaspoon eno salt/1/2 baking powder +baking soda .
(you can either use eno or a combination of baking powder and baking soda)
Pour 125 ml of warm water over this flour mixture and begin to form a dough.
Knead the dough until smooth and soft.
Rest it for 15-20 minutes.
Once the dough is rested, divide it into 8 balls
Roll them out in an oval shape with the use of a bit of oil.
Heat enough oil in a pan for deep frying the bhaturas.
Once the oil is hot, slip in bhatura, press from all sides using a perforated spoon so that it fluffs up.
After this flip this to the other side.
Fry until cooked on both sides.
Do the same with the rest of the dough balls.
Bhaturas are ready.
(the way to check if the oil is hot enough or not is pinch a minute piece of dough and put it in the oil, if it starts floating up quickly, the oil is hot to fry the bhaturas)
In a glass mix the following:
+ 11/2 teaspoon sugar
+ 2 teaspoon dry yeast
+ ¾ cup warm water
Let it sit for 10 minutes until it becomes frothy due to the yeast.
(frothy means the yeast has activated and is ready to use)
(sugar is the food for yeast, and helps it activate)
Take a large mixing bowl and add:
+ 250 grams of plain flour
+ 2 tablespoon curd
+ 1 tablespoon ghee
+ 1/2 teaspoon salt
Mix the above yeast - water mixture to this and form a dough.
Knead to form a soft dough.
Cover the dough and keep it aside for 30 minutes
Follow the steps mentioned above in frying the bhaturas.