Cooking Instructions
- 1
Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves for 6 whistles on high heat.
- 2
Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.
Let the pressure come off. remove the tea bag. - 3
Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
When the seeds sauté for a minute. Add onions sauté till the onion is golden brown. - 4
Add tomato puree and mix well.
Add coriander powder, chana masala, and green chilies.
Mix well and cook for 5-6 minutes.
Add tomato masala to the cooked add kabuli chole and mix well. Add some water if needed. - 5
Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside
- 6
- 7
For The Bhature:
Combine the flour, suji, oil, salt, sugar and baking powder and mix well.
Add yogurt and mix well.
Knead into a firm dough if yu need using warm water.
Apply little oil and cover it with a muslin cloth.
Leave it for 2-3 hours.after that ready for fry
shape the bhtura
Heat oil in a pan.
Deep fry till the bhaturas puff up and both sides are slightly golden brown
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