There is simply all same ingredients while cooking Choley, still the taste is different from hand to hand. My recipe for choley is really simple with no onion. Instead I prefer onion salad while eating (even no garlic while eating choley with bhatures) (Prefer garlic with choley and rice)
- 1 cup Kabuli Chana(soaked overnight in water)
- 1 tsp grated Ginger
- 2 bay leaves
- 3 or 4 Cloves
- 1/2 tsp Cumin Seeds
- 1 tsp Red Chilli Powder (or to taste)
- 1/2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1/2 tsp Garam masala Pd
- Salt (to taste)
- 2 tbsp Oil
- 2 tbsp tamarind chutney
- 1/2 cup Tomato puree or 2 medium tomatoes finely chopped
- Pressure cook the chick peas for some time until they are soft.
- Heat oil in a pan, add bay leaves, cloves and cumin seeds.
- When the seeds crackle, add ginger paste and saute for few seconds.
- Now add tomato puree or chopped tomatoes, saute it for a min. then add all masalas and salt and cook it for another minute.
- Add the chick peas and 1 cup of water(acc. to taste) mix well and simmer for 20 minutes.
- When choley looks like cooked add tamarind chutney or lemon juice with finely chopped coriander leaves.
- Serve hot with Bhatures.
- 2 cups All purpose flour (Maida)
- 1 tsp Yeast
- 1 tsp sugar
- 2 tbsp water (lukewarm)
- 1/2 cup Yogurt
- 2 tbsp Vegetable Oil
- Salt to taste
- Mix yeast, sugar and water. Keep it for 5 Min’s for proofing.
- Mix maida, yogurt, oil , salt and risen yeast very well. Knead the dough with warm water (if needed) until its soft and smooth. Cover and leave in a warm place for 4-5 hours.
- For Bhature Divide the dough in to equal portions and roll it like a puri (little bigger).
- Heat heavy bottom pan with oil, slip bhatures in the hot oil (carefully) Deep fry until the bhaturas puffed up and golden brown from both sides.
This is my entry for the event “Made For Each Other” by ASVADHA.