PUNJABI CHOLE BATURA

My hubby and my daughter loves all varieties of chapathi and parathas . This is one of them .


FOR BATURA :

Maida / Plain flour -- 2 cups
Wheat flour -- 1 cup
Curd / Yogurt - 1 / 2 cup
Baking powder - 1 tsp
Salt
Sugar - 1 tsp

METHOD OF PREPARATION :

Mix the above said ingredients with little water , knead a soft dough and keep aside for 30 minutes .



FOR PUNJABI CHOLE :

White channa / Kabuli channa -- 3 cups
Onion - 2 medium size
Biriyani leaves
Cinnamon sticks - 2
Cloves - 2
Garam masala powder - 1 tsp
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Salt to taste
Curry leaves
Elachi - 2
Mustard and Shah jeera - 1 tsp each
Green chillies- 2
Ginger-garlic paste - 1 tsp
Lemon juice -- 1 tsp

FOR GRINDING :

Cashew - 5 pieces
Fennel seeds - 1 tsp
Ripen Tomatoes -- 4
Fresh cream - 2 tsps
Red chillies- 2

METHOD OF PREPARATION :

1) Soak channa overnight . Pressure cook for 4 whistles , strain the stock and keep aside .
2) Heat oil in a kadai . Add Mustard and Shah jeera . Once it splutters , add green chillies and chopped onion . Saute till tender .
3) Then add ginger-garlic paste , cloves , biriyani leaves , elachi and cinnamon sticks . Saute it for a min . Add curry leaves .
4) Then add channa , all the powders and saute till the raw smell leaves .
5) Then add the grinded masala with little salt .
6) Add little water , cover with a lid and cook in slow flame till the oil separates .

Garnish with coriander leaves and lemon juice . Serve hot with roti's / paratha / poori .

This participates in

1) Pari's Combo Event .



2) Srilekha 's EFM -- Paratha's and Curry Series .

3) My own Family's Favourite Food Event .

My other entries to the above event are :

POORI AND POTATO MASALA

MOONG DAL PARATHA

ALOO PARATHA WITH CHILLI PANEER GRAVY

ROOMALI ROTI

RADISH CHAPATHI

VEGETABLE STUFFED PARATHA

SPROUTS STUFFED CHAPATHI WITH ALOO CURRY

PAPPAD CHAPATHI WITH MIXED VEGETABLE KURMA

DAL COCONUT CHAPATHI WITH EGG GRAVY

DAL POORI

SPICY METHI CHAPATHI