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Purani Dilli Wale Chole Bhature

Yields4 Servings

INGREDIENT
Chola
 250 g Chola/Chickpeas
 4 Tea Bags
 1 tsp Salt
Step 1
 2 Onions
 3 Tomatoes
 ½ tsp Ginger Paste
 ½ tsp Garlic Paste
 ¼ tsp Carom seeds/Ajwain
 ½ tsp Cumin Seeds
 1 tbsp Oil
 1 tbsp Ghee
Step 2
 2 tsp Coriander Powder
 1 tsp Jeera Powder
 ½ tsp Pomegranate Seeds Powder
 ½ tsp Amla Powder
 ½ tsp Haldi Powder
 ½ tsp Red Chilli Powder
 ½ tsp Black salt
 ½ tsp Kashmiri Red Chilli Powder
 ½ tsp Kasuri Methi
 ½ tsp Salt
 3 tbsp Curd/Youghurt
Step 3
 2 tbsp Besan/ Chickpea Powder
Tempering
 1 tbsp Ghee
 Ginger Julienne
 3 Slit Green Chilli
Bhatura (without yeast)
 250 g All purpose flour
 ¼ tsp Salt
 2 tbsp Semolina/suji
 4 tbsp Curd/yoghurt
 1 tsp Eno or 1/2 tsp baking powder + 1/2 Tsp baking soda
 1 tbsp Oil
 125 ml Warm water
 Oil for deep frying
Bhatura ( with yeast)
 250 g All purpose flour
 1 ½ tsp Sugar
 2 tsp Dry yeast
 2 tbsp Curd/yoghurt
 1 tbsp Melted ghee
 ½ tsp Salt
 75 ml Warm water
 Oil for deep frying
METHOD
Boiling Cholas
1

Soak the cholas overnight.

2

Boil them in a pressure cooker with tea bags and salt. Tea gives the cholas a nice dark brown colour.

3

Pressure cook for 35 minutes. Drain them to remove any excess water and reserve it for later use if needed.

Step 1
4

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.

5

Heat a pan again and add oil and ghee.Add carom and cumin seeds and let them splutter.

6

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.

Step 2
7

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.

Step 3
8

Add in besan and cook for a bit.

9

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.

Tempering
10

Heat ghee, add julienne ginger and green chilli and pour this over cholas.

11

Voila- Your purani Dilli wale cholas are ready to be devoured.

Bhatura (without yeast)
12

Mix together in a big bowl:
+ 250 grams of flour
+ 2 tablespoon semolina
+ 1/4 teaspoon salt

13

Add:
+ 4 tablespoon curd
+ 1 tablespoon oil

14

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)

15

Pour 125 ml of warm water over this flour mixture and begin to form a dough.

16

Knead the dough until smooth and soft.
Rest it for 15-20 minutes.

Frying the bhatura
17

Once the dough is rested, divide it into 8 balls

18

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.

19

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.

20

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)

Bhatura (with yeast)
21

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)

22

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.

23

Cover the dough and keep it aside for 30 minutes

Frying the bhaturas
24

Follow the steps mentioned above in frying the bhaturas.

Nutrition Facts

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