Another Punjabi delight, chole batura or chick peas and puris makes any table special. This Punjabi take away meal is filling and an instant hit with children. It is rich in proteins, fiber and carbohydrates and a source of instant energy. Delicious and nutritious as it is, chole batura is also light on digestion and very versatile as far the ingredients and preparation methods go. The road side snack is very popular at Indian weddings and bashes. Chole batura is tasty and a meal in itself. It is easy to digest and hence makes a great take away while traveling.
Ingredients:
For Chole:
- 1/4 grams boiled Chick Peas
- 2 medium sized potatoes , diced
- 2 medium sized tomatoes, dliced
- 2 large onions, chopped fine
- 1 inch piece ginger, cleaned and chopped
- 1 tsp red chilli powder
- 1/2 tsp of mixed spice or garam masala
- 2 tbsp of whipped yoghurt
- 1/2 tsp dried mango powder
- 1 tsp dried fenugreek leaves
- Fresh coriander leaves
- 1 green chilly
- lemon slices
For the baturas:
- 2 cups of refined flour
- 1 tbsp semolina
- 2 tbsp yogurt
- salt to taste
- 1 tsp baking powder
Popular Accompaniments:
Chole batura goes well with a tall glass of flavored lassi or yogurt or any cool, refreshing drink.
Preparation:
Wash and keep all the ingredients close at hand. Measure and place the spices and masala powders within reach prior to commencing the cooking.
Chole:
1. Heat a teaspoon of olive or vegetable oil in a heavy bottom pan.
2. Stir fry the chopped onions till golden brown.
3. Add the ginger and fry for a minute.
4. In the blender, puree the mix along with the chilli powder, salt and tomatoes.
Baturas:
1. Mix all the mentioned ingredients with just enough water to make a dough.
2. Knead and once done, apply some oil on the dough and set aside.
3. Cover the dough with a wet, thin muslin cloth and allow it to rest for at least 5 hrs.
Main Cooking:
Chole:
1. Heat a tablespoon of butter and add the diced potatoes.
2. Fry until light brown and ensure that the cubes are half cooked. You may add a sprinkle of water occasionally, if necessary.
3. Add the ground, pureed masala and stir fry for 5 minutes.
4. Add in the cream and a cup of water.
5. Simmer till the potatoes are cooked.
6. Add the chick peas, spices and mix thoroughly.
Baturas:
1. Roll out the dough into circles of 7 inch radius.
2. Heat oil, for deep frying, in a wide pan
3. Fry each Bhatura till golden brown.
4. Drain the excess oil out.
Presentation:
Serve the hot baturas with the chole and chopped onions and lemon slices. Nothing like a tall glass of plain or flavored lassi with the delicious chole batura!
