No Onion Garlic Chole Bhature.
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Ingredients of No Onion Garlic Chole Bhature
- Prepare of For Chana.
- It's 250 gm of kabuli chana/chickpeas (soaked overnight and boiled till soft, with turmeric and salt).
- You need 4 of finely chopped tomatoes.
- Prepare 1 tsp of cumin seeds.
- It's 1-2 tsp of dry mango powder.
- It's 1 tsp of garam masala.
- Prepare 1-2 tsp of coriander powder.
- You need 1 tsp of Red chilli powder.
- It's 1/2 tsp of turmeric powder.
- You need 2 tbsp of Oil.
- It's 2 tbsp of finely chopped green coriander leaves.
- It's 2-3 of green chillies chopped finely.
- It's 2 tsp of finely chopped ginger.
- Prepare 1-2 of bay leaves.
- Prepare 4-5 of black pepper.
- You need 2 of big cardamom.
- Prepare 1 tsp of chaat masala.
- You need 1 tbsp of curd.
- It's 1 tsp of asafoetida.
- You need to taste of Salt.
- Prepare of For Bhatura.
- It's 2 cup of all purpose flour.
- You need 1/2 cup of sour curd.
- Prepare 1 tsp of kasturi methi (optional).
- You need To taste of Salt.
- It's As needed of Water.
- You need as needed of Oil to fry.
- You need of For mawa bati.
- It's 1 cup of khoya.
- It's 1/2 cup of all purpose flour.
- You need 1 cup of sugar.
- It's 2 of Green cardamom.
- You need Pinch of kesar/saffron.
- You need 1 cup of ghee to fry.
- Prepare 2 tsp of chironji for filling.
No Onion Garlic Chole Bhature step by step
- Take oil in a kadahi and add bay leaf, pepper and cardamom. Add hung and jeera after peppers splitter. Add tomatoes and stir till soft. Add ginger and chillies at this stage. Stir for 4-5 min..
- Add coriander powder, chilli powder, dry mango powder. Add salt remembering that we already have boiled chhole with salt. Add curd and cook till oil is separated. Then add boiled chhole and let cook for a few minutes..
- Add chaat masala and garam masala. Cook for another few minutes. Add water for desired consistency. Add green coriander and let cook for a couple of minutes more..
- For Bhatura- prepare a soft dough by adding curd to flour and then water if required. Add a few drops of oil and some salt while kneading the dough and cover the prepared dough for 5-6 hours..
- Keep at slightly warm place so that it gets fermented. After it gets fermented, again knead it for a couple of minutes. Make small equal size balls, roll them and fry in medium to hot oil. (I prepared some without adding kasuri methi, as my daughter likes them plain).
- For mawa bati- knead a smooth dough mixing khoya and all purpose flour. Make small rounders. Put one or two chironji seeds in the middle of balls, and make sure they have no cracks. Side by side prepare sugar syrup by adding sugar water, cardamom and kesar. Fry the balls in ghee and dip in sugar syrup hen they are still warm. Switch of the gas of sugar syrup else it's consistency will get thicker..
- Prepare the thali, keeping all this and serve when hot.. 😊.
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