Avi loves chole and I thought it will be the perfect accomplice to the sinfully puffed puris and smoothly killing sheera (kesari to some) for our little brunch party at Shobha aunty's place. Why am I denunciating the benevolent food? I was to cut on sweets and fried stuff till the day I am satisfied with the number the weighing scale needle points to. However, I did consume the puris and sheera in controlled amounts (thankfully!).
I have used fresh chole masala and not any branded one in the store.Yes, people did find the difference and it did win be a couple of accolades. We all devoured the brunch in silence. The hot puries with chole and sheera did make a satisfying yummy meal.
The bature is a bonus recipe today. Made it a couple of days back and goes perfect with chole. All you need is some sliced onions smeared with lime or vinegar with some crushed pepper on top to go with the delectable chole bature.
2 -2.5 cups of soaked/caned garbanzo beans
1 medium sized onion chopped finely
3 tbl spns of oil
1 tsp of cumin seeds
1 t spn of red chilli powder
1/4 t spn of amchur powder
1/4 chat masala (Optional-I add this if I plan to have chole with Aloo Tikkis)
1 tsp of garam masala
1 bay leaf
1/4 tsp of anardana powder
salt to taste
Pur'ee and Paste:-
3 medium sized tomatoes + 2 green chillies to be pureed (or chopped if they are juicy tomatoes)
1 tbl spn of ginger-garlic paste
Masala to be ground (Dry powder):-
1 inch cinnamon
1/2 tsp dry roasted jeera/cumin seeds
1/4 tsp dry roasted coriander seeds
1/8 tsp black peppercorns
1/2 tsp saunf
1 small brown cardamoms
1 green cardamom
Take a pressure cooker/Heavy bottom cooking vessel.
Heat 3 tbl spns of oil in it.
Add cumin seeds, bay leaf, ginger-garlic paste, chopped onions and fry well for 5 mins.
Add the dry ground masala. Cook for about 5 mins.
Add the tomato-green chillies puree, red chilli powder, garam masala,amchur powder, anardana powder, salt,chaat masala powder(optional) and cook for 5 mins.
Add the chana and 1/2 cup of water.
Cook closed till the consistency gets thick and the oil separates out. You may add 1/4 glass of water if the mixture gets too thick. Stir occasionally (once in 5 minutes) while cooking. Keep the flame at medium heat.
Garnish with some chopped onions, coriander leaves, tomatoes and green chillies (optional)
** I pressure cook the chana for 2 whistles to get the thick consistency. It gets easy and saves time.
2 cups of APF/maida
1/4 cup sooji /semolina (optional)
2 tbl spn yogurt1 tsp baking powder
1 tbl spn oil
Salt to taste
Mix all the ingredients and knead well using enough water to make soft, pliable dough.
Cover it with wet cloth and keep it in a warm place for 2-4 hours.
Make a golf ball sized ball and roll them into oval shaped puris with ¼ cm thickness.
Heat oil in a deep frying pan and fry baturas till they turn light golden color.
Serve them with Chole and sliced onions.
Sending this to "MLLA-20" hosted by rachel and is the brainchild of susan and to the "Combo Event" hosted by Pari