Chole batura / chola poori & chana masala

Name: Chole batura / chola poori & chana masala
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: En
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.; 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; Oil - 2 tablespoons; Cardamon - 2; Bay leaf - 1; Cinnamon stick - 1"; Fennel seed - 1/4 teaspoon

Main Dish

Very Easy

50 min

Preparation

Preparation10 min

Cook time40 min

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.