Wednesday, January 28, 2009

Cholay Batura

V wanted to have the chola puri that we used to get in chennai, but i didn't have the stock of Kabul channa, then decided to substitute them with kala channa. Though the taste was good. They taste better with Kabul channa.Here is how i made them.


For Cholay:

Kabul chana - 1 Cup( I have substituted kala channa for Kabul channa, as i didn't have the stock of Kabul channa)
Garam masala - 1 tsp
Onion - 1 medium sized
Garlic -7 pods
Ginger - 1"
Tomato - 1 medium sized(finely chopped
Green chillies - 5(finely chopped)
Kashmiri chili powder- 2 tsp
Turmeric powder -3/4tsp
Aam chur powder - 1tsp
Oil -3 Tbsp
Salt to taste

For Bhatura:

All-purpose flour(Maida) - 2 cups
yogurt - 1/2 cup
Milk- 1 cup
baking powder - 1/4tsp
Oil - 2 tbsp

Oil for frying


For Cholay:-

1) Soak the chana overnight and Pressure cook for about 5 whistles along with salt and a tea bag till tender.(If using kala channa, then just pressure cook them along with salt till tender.)

2)Make a paste of onion, ginger and garlic and keep it aside.

3)Heat 3 tbsp of oil in a kadai and fry the paste till the raw smell goes and oil starts leaving side

4)Add Finley chopped tomato and green chillies and fry for sometime.

5)Then add the chilli powder, turmeric powder and fry for sometime.

6)Then add the cooked channa and allow it to cook. Finely add the aam chur powder and serve it with cholay.

For Batura:-

1) Make a soft dough of maida flour, yogurt, milk, baking powder and oil.

2) Cover with a muslin cloth and keep it aside for 8 hrs *.

3) Make small balls of the dough, roll them into thick puris.

4) Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.

Serve hot with the cholay, sliced onion and lemon wedges.

* You can also keep the dough aside for 2 hrs and prepare the baturas, but they will not raise as much as they do when kept aside for 8 hours.


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