Punjabi Chole Batura

 Chole Bhatura is most popular delightful and comfort punjabi meal. Chole is the gravy made with grabanzo beans or chickpeas. Bhatura is deep fried soft bread  made actually with all purpose flour or white flour. Looking at the healthier side, I prefer to make bhatura with wheat flour. The end result was exactly the same, the soft bread. Bhatura and puri does not make much difference in its appearence but you can find the difference when you taste them and also it differ in its size. Bhatura are quite bigger than puris.


INGREDIENTS
 For Making Batura - Makes 10

• Wheat flour - 3 cups
• Semolina - 2 tbsp (soaked into little water for 10 minutes)
• Baking soda - 3/4 tsp
• Sugar - 1 tsp
• Salt - 1 tsp
• Oil - 2 tbsp
• Water or Milk - extra for kneading the dough, as required

For Making Chole Masala

• Kabuli chana (Chickpeas or Garbanzo) - 1&1/2 cups
• Onion, chopped - 2 medium
• Tomato puree - 1 cup
• Ginger garlic paste - 1tbsp
• Chole masala powder - 2 tbsp
• Red chilly powder - 1tsp
• Coriander powder - 1 tsp
• Kasoori methi - 1/2 tsp
• Chat masala - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Cilantro - 3 tbsp
• Water as required
• Salt to taste
• Oil - 3 tbsp

PREPARATION
For  Making Batura

• In large bowl,add wheat flour, baking soda, sugar and salt.Mix well.
• Then add soaked semolina, yogurt and oil. Incoraporate everything and start kneading the dough by adding little water or milk. Make a semi soft dough.
• Apply little oil in the dough. Cover the dough and let it rest for 20 minutes.
• After 20 minutes, check the dough and divide the dough into 10 equal sized balls.
• Roll out each balls into 1/4 inch in thickness of circle and deep fry them.

For Making Chole Masala

• Soak the kabuli chana overnight or for about 7 to 8 hours.
• Boil the kabuli chana into the pressure cooker by big pinch of baking soda and salt.
• Heat the oil into the pan and add cumin seeds. Fry for 20 seconds.
• then add chopped onion and fry till  onions are light brown in colour.
• Then add red chilly powder, coriander powder and chole masala powder. Fry for another 3 minutes.
• Then add tomato puree.Stir well and cook till oil separates out from gravy.
• Add boiled  kabuli chana into the gravy. Mix everything well
• Check for the salt. If required add more salt. Mix well and cook for 5 to 10 minutes with the lid closed.
• Add crushed kasoori methi and chat masala. Mix well. If you need more gravy into masala. Add more water and bring it to boil.
• When done ,add chopped cilantro  and serve hot with Bhatura.