HOW TO MAKE CHOLA BHATURA AT HOME..??

CHOLA BHATURA

Essential Ingredients - For Bhature - Ingredients for Bhature

Refined flour - 400 grams (4 cups)
Semolina (rava) - 50 - 60 grams (half a cup)
Curd - 100 grams (1/2 cup)
Salt - 3/4 tsp
Sugar - 1 tsp
Baking Soda - 3/4 tsp
Oil - for frying
Sieve the flour and semolina in a vessel, make a space in the middle of the flour, add 2 tablespoon oil, salt, baking soda, curd and sugar in it, mix all these things well in this place. Knead a soft dough with the help of lukewarm water.
Keep the dough aside in a closed cupboard or a warm place for 2 hours.
Put oil in a pan and heat it.
Take out a little flour from the dough, equal to a lemon. Make dough and roll it like a poori, but it is slightly thicker than poori. (If you can roll it by hand pats, make it by hand pats). Put the poori in hot oil, press it with a spoon and fluff it, fry it till it turns light brown on both sides. Spread paper napkins in a plate, take out the fried bhatura and keep it in a plate. Prepare all the bhaturas in this way.
Bhatura is ready. Serve hot bhatura with chickpeas, pickle and green coriander sauce and eat.
Essential Ingredients - For Chole
White gram (Kabuli chana) - 250 grams (1 1/4 cup)
Baking soda - half a teaspoon
Tea bag - If there are no 2 tea bags, then use 1 1/2 teaspoon tea in a white and clean cloth.
Tomatoes - 4-5 medium size
Green chili - 2
Ginger - 1 inch long piece or a teaspoon of ginger paste
Refined oil - 2 tablespoon
Cumin seeds - half a teaspoon
Asafoetida - 1-2 pinch
Pomegranate seeds powder - a little more than 1 tsp
Coriander Powder - One and a half teaspoon
Red chili powder - 1/4 tsp
Garam Masala - 1/4 teaspoon
Salt - as per taste
Coriander leaves - half small bowl (finely chopped)
Method - How to make Chole Bhature
Keep the gram soaked in water overnight. After removing the water from the chanas, put it in the cooker, add a small glass of water, salt and baking soda, and also put a tea bag. Turn off the cooker and keep it on the gas to boil. After the whistle in the cooker, reduce the flame, and let it cook for 2-3 minutes, turn off the gas and let the chickpeas cook in the cooker until the pressure is over. Till then we prepare the masala.
Finely grind tomatoes, green chilies, ginger in a grinder.
Put oil in a pan and heat it. Add asafetida, cumin and pomegranate, after roasting cumin add coriander powder. Play with a spoon, add tomato, ginger, green chili mixture and red chili powder and fry the spices until oil starts floating on the spices. Add a glass of water and salt to the roasted spices. Let it boil.

Open the cooker and throw out the tea bag from the gram. Mix the chickpeas in the curry of this spice and stir it well with a spoon. If you find the chickpeas getting too thick, then add water as per the requirement, let it cook for 2-3 minutes after boiling. Turn the gas off. Mix garam masala and half green coriander. Your chickpeas are ready.