Bhatura / Deep fried Indian flatbread

Ingredients

• 1 cups all purpose flour/maida
• 1 cup whole wheat flour
• 2 tablespoons semolina/sooji
• 1.5 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 pinch baking soda
• 2 tablespoons vegetable oil
• 1/2 cup plain yogurt
• Water , as needed to knead the dough
• Oil for deep frying

Method

1. In a late bowl whisk together all purpose flour, whole wheat flour with semolina , sugar, salt , baking powder, baking soda and mix well.

2. Then add oil and yoghurt and mix thoroughly.

   

3. Then add water, little at a time to knead the dough.

4. If you’re using a stand mixer, knead well for 5-6 minutes or knead for 6-8 minutes with your hands until smooth and soft pliable dough is formed.

   

    

5. Once done , apply little oil on top of the dough, Keep it covered with a damp kitchen towel and let it rest in a warm place for at least 1 hour.

6. After 1 hour, divide dough into 7 to 8 equal parts, let the dough balls rest for another 5 minutes.

7. Meanwhile heat oil in a kadai/wok on medium-high heat. Oil should be sufficiently hot, if you drop a piece of dough into the oil it should come up briskly. That’s when the oil is ready to fry the bhatura.

8. Roll each dough into circle shape, it should neither be too thick nor thin. Add the rolled bhatura to hot oil and press gently with a ladle, until it starts to puff. Fry both the sides until golden brown.

   

    

9. Serve hot bhaturas with chole.

Amritsari Chole / Indian style Masala Chickpeas

Ingredients

• 1 cups Garbanzo beans / dried chickpeas
• Water
• 1-2 tea bags ( If you do not have tea bags , add 1-2 tsp tea leaf to 2 cups of boiling water. Boil for 1-2 minutes and then strain and use that tea to boil chickpeas )
• 4-5 cloves
• 3-4 Green cardamom
• 1 Bay leaves
• 2 cinnamon
• 2 Black cardamom (optional)
• 1 tsp cumin seeds
• 2 dried red chili
• 2 small onion , diced
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 tomato , pureed
• 3 Green chilies/ slit in half
• 1 tbsp dries fenugreek leaves/ kasuri methi powder
• 1 tsp turmeric powder
• 1 tsp Red chill powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 2 tsp Dry mango powder or Pomegranate powder or 2 tbsp sweet date-tamarind chutney
• salt to taste

Method

1.Wash the Kabuli Chana/Chickpeas and soak in 3-4 cups of water overnight or at least for 6-8 hours.

2.Drain the water and add the chana in a pressure cooker along with 3 cups of water, tea bags , cinnamon , cardamoms , cloves , bay leaves and 2 tsp salt.

3.Pressure cook until chana are softened.

4.Remove the pressure cooker from heat and keep aside.

5.In a pan, heat oil and add cumin seeds and dried red chili.

6.Add onion and fry until golden brown.

7.Add ginger garlic paste , fry for 2-3 minutes.

8.Add tomato puree and all the masalas ( except Dry mango powder or Pomegranate powder or sweet date-tamarind chutney ) and fry till oil separates.

9.Add the cooked chickpeas into the masala and stir well. Add the water (Reserved from the cooked beans)

10.Cook for 10-12 minutes on medium heat.

11.Now add the dry mango or pomegranate or tamarind. Cook for 3-4 more minutes.

12.Serve hot with Bhatura , kulcha or Roti.