In a bowl mix together maida, rava, salt, sugar and baking powder.
Add warm water and make a slightly stiff dough just as you make for poori. Grease your hands with oil and knead the dough well. Cover it and keep it aside for 2 hours.
After 2 hours- Your bhatura dough is ready. Knead the dough again and make small lemon sized balls out of it.
Dust the ball with maida (all purpose flour) and roll it out into thin pooris (it should not be too thin)
Fry both sides until golden brown. Then remove it from the oil with a slotted ladle and serve hot with chole. Repeat the same process for the rest of the dough.
Punjabi Chole Recipe (Restaurant style)
Wash and soak chick peas overnight. Pressure cook for 5-6 whistles or until soft with just enough water to cover the chickpeas.
Soak cashew nuts in hot water and grind it to a paste. Keep it aside.
First keep all the things ready. It saves you a lot of time and also you will not forget anything.
Heat oil in a kadai, add all the ingredients mentioned under seasoning.
Then add the minced ginger and garlic and saute for a few seconds.
Once the onion becomes golden brown, add ginger garlic paste and saute until the raw flavor goes.
Then add finely chopped tomatoes.(picture below)
Serve Chole with hot bhatura. Prepare chole first and then bhatura.
|Punjabi Chole Bhature|
Chole and Bhatura are made for each other. Find more Made for each other breakfast combinations below-
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!