Chole batura / chola poori & chana masala

Ingredients

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

CHOLE  / CHANA MASALA:

• White Chana / Garbanzo Beans 1 Cup
• Onion - 1 small (minced)  + little for garnishing
• Tomato - 2 bigl (minced)
• Green chili - 2 ( slit into half) + little for garnishing
• Ginger garlic paste - 1 teaspoon
• Red chili powder - 1/2 teaspoonor to taste
• chaat masala - 1/4 teaspoon
• Amchur / Dry Mango powder - 1/4 teaspoon
• Chana masala - 1/2 teaspoon
• 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 - 2 tablespoons
• Cardamon - 2
• Bay leaf - 1
• Cinnamon stick - 1"
• Fennel seed - 1/4 teaspoon

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Preparation

• 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.
• 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 and 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.
• CHOLE / CHANA MASALA:
  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.