Chola Bhatura or the most famous is Super-Bhature Chole and delicious to eat lunch in the great dish of cooking that Punjab loves, not for the unprepared occasions.This easy-to-cook recipe is the perfect blend of the savory blend that is easily available in the kitchen. If the food is savory, it is a must; Freshly cooked Asian salads, all-purpose flour, wheat flour, yogurt and mélange spices are a great addition to North Indian cuisine and cuisine. Romansh makes it a cat part Well, you can do it easily, pot lucks, and punch me; ho. This includes the kind to prepare mouth-watering dishes for guests to the fullest. However, it’s not the ability for tweaking the basics, but rather, you can still upgrade slightly through the top-down of your choice. You can enjoy sitting with me in my dish, in the cold glass, to finish it, because tired, lunch was there. Our loved ones at home, and enjoying the experience!
Ingredients of Chola Bhatura
- 1 piece Ginger
- Salt As Required
- 3 Cloves Garlic
- 1 Teaspoon Turmeric
- 1 teaspoon chana masala powder
- 1/4 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 2 curry leaves
- 1/2 large tomato
- 1 chopped onion
- 1 cup soaked overnight chickpeas
- 1/4 tablespoon wheat flour
- 2 tablespoon chopped coriander leaves
The Making Process OfChola Bhatura Recipe
- Chola Prepared Seeds Soak in water for 6-8 hours or clay. Then put on a high-pressure cooker, or a salt-soaked liquid and add the beans to 1 or 2 cups of tea but can put 2-3 tea leaves, and cover it in the grave. Cook for 15-20 minutes. (Note tea tree leaves are a bag, although they will change the color from dark brown to pouring sauce.)
- In the meantime, a mold, a heat exchanger, and a small amount of oil are always inside. Add the cumin seeds, leaves, curry open half onion to the pan. Saute onion until golden brown, brown to add onion, and sliced onion. Add chopped onion and garlic to sauté for a few seconds while the more popular puree is gone.
- But since it is separated from the oil, it adds the sweet potato, red chili powder, powder plan, and Chana Masala. Then boil the tomatoes, onions, and others for a couple of minutes, then add a little boiled water and Chola. , Or to make the masala mix it with the Chola syrup. Check for a while and let the salt go. You can garnish with the leaves, chopped onion and prepared for Chola.
- But now it is for the bhaturas to welcome one, not all those days to the fine flour covered with oil, and the city ceased to be mixed with leaven, the people of Maida and dishes. Then, add the oil, and the salt in it. Mix well. Add finely chopped flour and knead the yogurt wells. You can add a little water and knead the dough. This transfer made the dough into a plastic bag, and the air he added to the bag. I keep the dough for 5-6 hours. (You can do this with the rice saved the night before).
- But what if the high flame of a kadhai rolls the scale of equal power (bhatura). When, however, the oil is hot enough, it will put good bhaturas on the thing, and the oil will be good, for Fry. Get the city back from the mix of leaven, the rest. And get the dishes and serve hot Chola bhatura!