Puri ingredient:2 cups all purpose flour / Maida
1/4 cup whole wheat flour
1/4 cup rava /sooji /semolina
1 tbsp oil
2 tbsp yogurt / curd
1/2 tsp salt
water as needed (I used 3/4 cup)
oil for deep frying
For Chole / Channa Masala
1 cup dried white chickpeas /250 grams (canned chic peas can also be used)
1 medium sized onion
2 tomatoes (200 grams)
1 inch fresh ginger
4 to 5 garlic pods
2 green chilies finely chopped
1 tbsp coriander powder
1&1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
1/2 tsp garam masala
1 tsp crushed dry fenugreek leaves
3 tbsp olive oil or any other oil
1/2 tsp cumin seeds
3 to 4 cloves
1 inch cinnamon stick
1 black cardamom or 2 green cardamoms
1/2 bay leaf
1 tbsp coriander leaves
1 tbsp coriander leaves
For Bhature /Poori
In a wide plate or bowl, take all sieved purpose flour, sooji/rava/semolina and wheat flour, mix well.
To this add oil, salt and yogurt and mix well until crumbly in texture.
Then add water little by little and knead a stiff dough.
Once well kneaded cover the dough and set aside for 30 minutes.
After 30 mins, knead the dough well and then divide the dough into equal portions.
Meanwhile heat a pan with enough oil.
Now roll it slightly thicker than the usual poori. Use the all purpose flour to dust the ball. (as shown in the picture)
When the oil heats, turn the heat to medium and drop one poori in the hot oil.
Press the poori gently with a slotted ladle. Now poori will puff up.
Flip it and fry the other side until it becomes golden in color as shown
Drain the oil and place it over the tissue to remove the excess oil.
Perfect Bhaturas without any soda or other raising agent are ready to serve.
Serve Bhaturas with Channa Masala.
How to cook channa
Rinse the white chickpeas twice in water and then soak the chickpeas in enough water overnight or for 6 to 7 hours.
Next day drain all the water and cook the chole with 3 cups of water, 1tsp salt and 1/4 tsp asafoetida /hing powder in a pressure cooker for 6 to 7 whistle on medium flame or cook until you heard the first whistle and then reduce the heat to low and cook for another 3 minutes.
Allow the pressure to release by itself before opening the cooker.
If you use canned chickpeas, drain and then wash the chickpeas and keep it aside.
For Channa masala
Chop onion, tomatoes, ginger and garlic roughly and place them in a blender, blend until a smooth paste.
Meanwhile, heat a pan with oil over medium heat, when the oil heats, add all the ingredients given under 'temper' and fry until spluttering.
Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering.
Then bring the heat to low.
Add coriander powder, red chili powder and turmeric powder, stir continuously till a nice aroma comes. It takes only a few seconds. Don't let it burn.
Then add onion tomato paste and salt, saute continuously until the oil oozes out from the masala. It takes 8 to 10 mins.
Then add fenugreek leaves and saute for few seconds.
Also pour 1 & 1/2 cups of water, mix well and bring it to boil.
Meanwhile, mash 2 tbsp of chickpeas and add it to the masala, mix well until combined.
Then add the remaining chickpeas and then garam masala powder, close the pan with a lid and cook for 8 to 10 mins or until it becomes a thick gravy.
Switch off the heat and finally, garnish it with coriander leaves