Choley along with bhatures is a very special combo from punjabi cuisine...Its one of the famous breakfast in north india....Even i am a big fan of this unbeatable combo...so i decided of posting it. There are many versions of choley which i prepare but today i am posting the punjabi version of it which goes very well with bhature.So njoy this tasty combo:-))
- 2-3 cups chikpeas(Soaked for 8 hours and then pressure cooked till done)
- 2 sliced onions
- 1 cup paste of raw onions(may be 2-3 onions)
- 3/4 cup tomato puree
- 2 tea spoon ginger-garlic paste
- 1 table spoon choley masala
- 1-2 tea spoon chilli powder
- 1/2 tea spoon turmeric powder
- 1/4 tea spoon cumin powder
- 1/4 tea spoon amchur powder
- 1/4 tea spoon chat masala(optional)
- 2 tea spoon kasoori methi
- 2 slitted green chillis
- 1 tea spoon sugar
- black salt
- 2 cups maida
- 1/4 cup fine semolina
- 1 tea spoon active dry yeast
- 2-3 table spoon yogurt
- 2 tea spoon kasoori methi(optional)
Heat a kadai and add little oil.Saute the sliced onions till brown.Add pinch of salt while sauting them so the browning process takes place faster.Saute them till brown and keep them aside.
Heat another kadai and add little oil, then add paste of raw onions and saute it for 2 mins.Then add ginger-garlic paste and saute again for few mins till the raw smell goes.Then add corainder powder,chilli powder, choley masala and saute till oil separates from the mixture.
Then add tomato puree,turmeric powder,cumin powder and slitted green chillis and saute for 2 mins.Now add the boiled chikpeas and stir well.Let the mixture boil.Then add salt, sugar, black salt and amchur and simmer for 5 mins.Finally add chat masala and kasoori methi and remove from flame.
Now to make bhature take maida in a big bowl,mix fine semolina ,kassori methi and salt with it . Take little warn water in small bowl, add sugar to it and add active dry yeast and cover it for 10 mins.When froth is come, its ready to use.Add this yeast and little oil to the maida-semolina mixture.Add yogurt to it and mix well.Finally kned it into soft dough using milk.Close and keep it aside in a warm place for 2-3 hours.You can prepare this dough before and then go ahead with choley preparation.
Now after 2 hours the dough will rise to double its size.Now heat lots of oil in a kadai.Make small lemon size balls of this dough and roll them into small puris..Do not make them as thin as puris, they need to be little thick approx 3-4 mm.Now fry this in hot oil, do not make them brown as bhaturas are always while, so fry them till done and remove them on kitchen towel.
Serve this hot bhaturas with choley.
Preparation Time: 50 mins
NOTE:If you do not have black salt, you can prepare it without it...but addition of it gives a very nice taste.