Semolina Bhature and Chole

Name: Semolina Bhature and Chole
Cuisine: Indian
Ingredients: For Bhature :; 2 cups thin semolina; 1/4 tsp soda bi carbonate; 1/2 cup sour curd; To taste Salt; 1 tsp Baking powder; 2 tbsp Oil; For Chole:; 2 cups Chickpeas; 1 tsp jeera/cumin seeds; 1 Bay leaf; 2 cloves; 1 pinch hing; 2" cinnamon stick; 1 Black cardamom; 4/5 black peppercorns; 1 tsp Grated ginger; 1 med size onion chopped; 2-3 Green chillies chopped; 2 tsp chana masala; 1/2 tsp garam masala; 1/2 tsp haldi powder; 1 tsp chilli powder; 1/2 tsp amchur powder; to taste Salt; 2 med size tomato; Little kasoori methi; 1 tbsp Coriander leaves chopped; 2 tbsp Oil/ghee

Kirti Das @cook_15894310

Hyderabad

#morningbreakfast #post9

Kirti Das @cook_15894310

Hyderabad

#morningbreakfast #post9

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Ingredients

ForBhature :
2 cupsthin semolina
1/4 tspsoda bi carbonate
1/2 cupsour curd
To tasteSalt
1 tspBaking powder
2 tbspOil
ForChole:
2 cupsChickpeas
1 tspjeera/cumin seeds
1Bay leaf
2cloves
1 pinchhing
2"cinnamon stick
1Black cardamom
4/5black peppercorns
1 tspGrated ginger
1med size onion chopped
2-3 Green chillies chopped
2 tspchana masala
1/2 tspgaram masala
1/2 tsphaldi powder
1 tspchilli powder
1/2 tspamchur powder
to tasteSalt
2med size tomato
Little kasoori methi
1 tbspCoriander leaves chopped
2 tbspOil/ghee

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Steps

1

Thin sooji + salt + curd + baking powder + soda + oil. Mix everything nicely without adding water. Make sure that sooji will soak curd so add curd little by little and make a soft dough.Cover and Keep it for minimum 2 hrs. Roll bhature(bigger than the size of Puri). Then fry in high flame(hot oil). Oil should be very hot. These semolina Bhature are really tasty
2

Wash and rinse 2 cups of white chickpeas. Soak them overnight for 7-8 hours.
Heat oil in a pressure cooker and add 1 teaspoon Jeera (Cumin Seeds) and a pinch of Hing (Asafoetida). Also add 2 Laung (Cloves), 2 inch sticks of Dalchini (Cinnamon Stick), 1 Badi Elaichi (Blackm Cardamom), 3-4 Sabut Kali Mirch (Black Peppercorn) and 1 Tej Patta (Bay Leaf).
3

Then add grated Ginger, finely chopped Green Chilies and 1 medium sized finely chopped Onion.
Saute till the onions turn golden brown or translucent.
4

Then add 2 teaspoon Chana Masala, 1/2 teaspoon Garam Masala, 1/2 teaspoon Turmeric Powder (Haldi) and 1 teaspoon Red Chilli Powder, 1/2 teaspoon Amchur (Dry Mango Powder) and 1 teaspoon Salt, or according to taste. If you do not have Amchur, you can replace it with 1 teaspoon Jaljeera or 2 teaspoons Tamarind Paste or even Lemon Juice.
5

Cook for a couple of minutes to roast all the spices.
Add 1 finely chopped medium-sized tomato to the tempering.
Saute till the tomatoes are cooked and the gravy starts to leave oil on the sides.add kasoori methi and fry few secs.
6

Add the chickpeas to the cooker along with 3 cups of water and cook on high heat till you get one whistle. Then turn the flame to low and let them cook for around 30 minutes. Open the pressure cooker after all the steam has been released. The consistency should not be too thin but not too dry also. Simmer them for 4-5 minutes to thicken the gravy if it's too thin. Or add a little water if dry to adjust the consistency
7

Chole are ready. You can garnish them with coriander leaves, chopped or sliced onions and tomatoes and lime wedges. Serve them hot with semolina Bhatura.