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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).