Chole Batura / chola poori & Chana masala

Chole batura / Chana batura / Chola poori is a combination of chick peas with fried maida bread from Punjabi cuisine. It is a street food and commonly eaten for breakfast in North India. In South India, it is famously known as chola poori mostly available in all hotel & restaurant.
                            In my childhood whenever we go to restaurant, my first choice will be for malabar parotta & then for this big poori " chana batura". It attracts all the kids with its size & with chana beans. Try & NJOY....

Ingredients: ( Serves - 9~10)

All purpose flour / Maida - 2 cups( 400gms)
Yeast or Baking soda - 1tsp
Sugar - 1tsp
Salt - 1/2tsp or to taste
Yogurt - 1/2cup
Oil - 2tsp
Warm water - 4tbsp or as required to make a soft dough.

Method:


Mix Maida, yeast or baking soda, Salt, Sugar together & Add oil to incorporate with flour.Add Yogurt and mix well, Then drizzle required warm water to the flour & knead  itfor 5 minutes to get soft elastic dough. Apply little oil over the dough & cover with damp cloth towel & let it rest for 1hour in warm place.( I rested my dough in Oven with lights ON, but in India we can rest it over kitchen counter top.)After an hour knead the dough once again & make 10 equal size balls. Meanwhile heat Oil in a kadai or pan.Dust rolling surface with the little flour & roll the batura to thick larger size circle then required size because due to elasticity dough tends to stretch back. Slowly drop baturas in hot oil as we do for pooris & gently press down with spatula to puffs it up.Gently flip to other side & remove once it turns to slight golden color & place it on paper towel to remove excess oil. Continue with rest of baturas.Serve hot with Chana masala..
Onion - 1 small (minced)  + little for garnishing
Tomato - 2 bigl (minced)
Green chili - 2 ( slit into half) + little for garnishing
Ginger garlic paste - 1 tsp
Red chili powder - 1/2 tsp or to taste
chaat masala - 1/4 tsp
Amchur / Dry Mango powder - 1/4tsp
Chana masala - 1/2 tsp
Strong Tea decoction - 1/2 cup (optional, It will give unique flavor & chole masala)
Hing / Asafoetida - A pinch
Turmeric powder - A pinch
Cumin powder - A pinch
Salt - to taster
water - as required
Cilantro - for garnishing

For Seasoning:

Oil - 2tbsp
Cardamon - 2
Bay leaf - 1
Cinnamon stick - 1"
Fennel seed - 1/4 tsp

Method:
Soak chana for overnight or at least for 8 hours & pressure cook it.Heat oil in a pan, then add seasoning ingredients as listed.Add onion, green chili & saute it until it turns transparent.Add ginger garlic paste & stir it for a seconds then add tomatoes & saute till it become soft.When oil separates from tomato mixture add Red chili powder, Chat masala, chana masala, Dry mango powder, hing, turmeric powder, cumin powder, Salt & saute it for 5 minutes in low heat. When Oil starts to separates from the mixture add cooked chana & chana water, Mix well.Allow it to cook in low heat for 5 minutes & adjust salt and spice to taste. Add in water to adjust to get correct consistency.When mixture starts to boil add 1/2 cup decoction & mix well. ( you can skip this step if you are not using decoction & follow the step.)Stir in between & allow it to cook in low heat for another 10 minutes.Transfer to serving bowl & garnish with cilantro, minced onion & green chilies.Perfect combo with batura, rotis & parathas.