CHOLA BATURA
Kabuli channa - 250gms
Medium sized onions - 2nos
Medium sized tomatoes - 2nos
Green chillies - 4 (finely chopped)
Red chilli powder - 2 teaspoons
Corriander powder - 2 teaspoons
Turmeric powder - 1/4 teaspoon
Cooking soda - a pinch
Black cardamoms - 2nos
Cloves - 2nos
Cumin seeds - 1 teaspoon
Bay leaves - 3 nos
Corriander leaves - 2 tablespoon (finely chopped)
Ginger-garlic paste - 1 teaspoon
Water - sufficient to cook the chana and for the gravy
Oil - 6 tablespoon
Salt -
Soak the kabuli channa for about 6 hours. Pressure cook the soaked channas with 2 glasses of water, a little salt and a pinch of soda-bi-carb for about 15 minutes or till they are tender on a low flame. Finely chop the onions, green chillies and tomatoes. Fry the onions, ginger-garlic paste and green chillies in 6 tablespoons oil also adding the cumin seeds, cardamoms, cloves and bay leaves while frying. Fry till the onions turn turn golden brown. Now add the chopped tomatoes, powdered masalas and salt. Fry till the oil separates and the tomatoes are tender. Churn the gravy before adding the boiled channas. Mash a handful of boiled channa and mix with the gravy. Add sufficient water to obtain a thick gravy. Garnish with corriander leaves.
Serve with hot puris (BALLOON BREAD).
Kabuli channa - 250gms
Medium sized onions - 2nos
Medium sized tomatoes - 2nos
Green chillies - 4 (finely chopped)
Red chilli powder - 2 teaspoons
Corriander powder - 2 teaspoons
Turmeric powder - 1/4 teaspoon
Cooking soda - a pinch
Black cardamoms - 2nos
Cloves - 2nos
Cumin seeds - 1 teaspoon
Bay leaves - 3 nos
Corriander leaves - 2 tablespoon (finely chopped)
Ginger-garlic paste - 1 teaspoon
Water - sufficient to cook the chana and for the gravy
Oil - 6 tablespoon
Salt -
Soak the kabuli channa for about 6 hours. Pressure cook the soaked channas with 2 glasses of water, a little salt and a pinch of soda-bi-carb for about 15 minutes or till they are tender on a low flame. Finely chop the onions, green chillies and tomatoes. Fry the onions, ginger-garlic paste and green chillies in 6 tablespoons oil also adding the cumin seeds, cardamoms, cloves and bay leaves while frying. Fry till the onions turn turn golden brown. Now add the chopped tomatoes, powdered masalas and salt. Fry till the oil separates and the tomatoes are tender. Churn the gravy before adding the boiled channas. Mash a handful of boiled channa and mix with the gravy. Add sufficient water to obtain a thick gravy. Garnish with corriander leaves.
Serve with hot puris (BALLOON BREAD).