100% Ever-soft bhathuras & secret chole

Name: 100% Ever-soft bhathuras & secret chole
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 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; as required Oil for frying; 1 big cup Safed cholai (Kabuli chana); 2 tsp Tea leaves; 2 big onions; 3 big tomatoes; 1 tsp Ginger paste; to taste Salt; as per taste Kashmiri Lal mirch; 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

Sangita Kalra @sanria_savoury

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

Sangita Kalra @sanria_savoury

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Ingredients

45 mins

6 servings

Bhature
2 cupsRefined flour
1 cupSemolina (bareek suji)
1/2 tspBaking soda
1/2 tspSalt
1 tspSugar
1/2 cupSour curd
as required Oil for frying
Chole
1big cup Safed cholai (Kabuli chana)
2 tspTea leaves
2big onions
3big tomatoes
1 tspGinger paste
to taste Salt
as per taste Kashmiri Lal mirch
1 tspRoasted cumin powder
2 tspCoriander powder
2 tspKasoori methi
2 tspChana masala
1 tspRaw mango powder
As neededFresh coriander leaves

Saved

Steps

45 mins

1

Soak chole in brewed tea water. Overnight
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.
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
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.
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.
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!!
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 !!
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.