No Onion Garlic Chole Bhature

Name: No Onion Garlic Chole Bhature
Yield: Measure for 4-5 people
Cuisine: Indian
Ingredients: 250 gm kabuli chana/chickpeas (soaked overnight and boiled till soft, with turmeric and salt); 4 finely chopped tomatoes; 1 tsp cumin seeds; 1-2 tsp dry mango powder; 1 tsp garam masala; 1-2 tsp coriander powder; 1 tsp Red chilli powder; 1/2 tsp turmeric powder; 2 tbsp Oil; 2 tbsp finely chopped green coriander leaves; 2-3 green chillies chopped finely; 2 tsp finely chopped ginger; 1-2 bay leaves; 4-5 black pepper; 2 big cardamom; 1 tsp chaat masala; 1 tbsp curd; 1 tsp asafoetida; to taste Salt; 2 cup all purpose flour; 1/2 cup sour curd; 1 tsp kasturi methi (optional); To taste Salt; As needed Water; as needed Oil to fry; 1 cup khoya; 1/2 cup all purpose flour; 1 cup sugar; 2 Green cardamom; Pinch kesar/saffron

Pragya Bhatnagar Pandya @cook_11973293

#week2of5
This is a perfect lunch thali having chhole Bhature, mix veg, matar pulav, dahi vada, mawa bati and mawa Cake. Perfect for the festivals and those who prefer food without onion and garlic.. 😊
Here I am sharing the recipe for Chana, bhatura and mawa bati.

Pragya Bhatnagar Pandya @cook_11973293

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Ingredients

Measure for 4-5 people

For Chana
250 gmkabuli chana/chickpeas (soaked overnight and boiled till soft, with turmeric and salt)
4finely chopped tomatoes
1 tspcumin seeds
1-2 tspdry mango powder
1 tspgaram masala
1-2 tspcoriander powder
1 tspRed chilli powder
1/2 tspturmeric powder
2 tbspOil
2 tbspfinely chopped green coriander leaves
2-3green chillies chopped finely
2 tspfinely chopped ginger
1-2bay leaves
4-5black pepper
2big cardamom
1 tspchaat masala
1 tbspcurd
1 tspasafoetida
to tasteSalt
For Bhatura
2 cupall purpose flour
1/2 cupsour curd
1 tspkasturi methi (optional)
To tasteSalt
As neededWater
as neededOil to fry
For mawa bati
1 cupkhoya
1/2 cupall purpose flour
1 cupsugar
2Green cardamom
Pinchkesar/saffron
1 cupghee to fry
2 tsp chironji for filling

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Steps

1

Take oil in a kadahi and add bay leaf, pepper and cardamom. Add hung and jeera after peppers splitter. Add tomatoes and stir till soft. Add ginger and chillies at this stage. Stir for 4-5 min.
2

Add coriander powder, chilli powder, dry mango powder. Add salt remembering that we already have boiled chhole with salt. Add curd and cook till oil is separated. Then add boiled chhole and let cook for a few minutes.
3

Add chaat masala and garam masala. Cook for another few minutes. Add water for desired consistency. Add green coriander and let cook for a couple of minutes more.
4

For Bhatura- prepare a soft dough by adding curd to flour and then water if required. Add a few drops of oil and some salt while kneading the dough and cover the prepared dough for 5-6 hours.
5

Keep at slightly warm place so that it gets fermented. After it gets fermented, again knead it for a couple of minutes. Make small equal size balls, roll them and fry in medium to hot oil. (I prepared some without adding kasuri methi, as my daughter likes them plain)
6

For mawa bati- knead a smooth dough mixing khoya and all purpose flour. Make small rounders. Put one or two chironji seeds in the middle of balls, and make sure they have no cracks. Side by side prepare sugar syrup by adding sugar water, cardamom and kesar. Fry the balls in ghee and dip in sugar syrup hen they are still warm. Switch of the gas of sugar syrup else it's consistency will get thicker.
7

Prepare the thali, keeping all this and serve when hot.. 😊