चमचमीत छोले आणि टम्म फुगलेले भटुरे । १० मिनिटांत बनवा क्रिस्पी आणि टमटमीत भटुरे | Chole Bhature

#chole_bhature #chole #bhaturerecipe #bhaturechole #madhurasrecipe #streetfood

अमृतसरी छोले बनवण्यासाठी लागणारे साहित्य
अमृतसरी छोले
• १ कप छोले
• रुरीनुसार पाणी
• २ टि बॅग्स
• १ मोठा चमचा तेल
• ३~४ बारीक चिरलेले कांदे
• १ चमचा आलं-लसूण पेस्ट
• २ टोमॅटोंची प्युरी
• २ चमचे एव्हरेस्ट छोले मसाला
• १ चमचा लाल तिखट
• चवीनुसार मीठ
• जिंजर ज्युलियन
• २ हिरव्या मिरच्या
बुंदी रायता
• १/२ कप खारी बुंदी
• १/२ कप दही
• चिमूटभर मीठ
• लाल तिखट
• बारीक चिरलेली कोथिंबीर
• १/४ चमचा एव्हरेस्ट चाट मसाला
कांद्याचं सॅलड
• कांद्याच्या चकत्या
• लाल तिखट
• बारीक चिरलेली कोथिंबीर
• १/४ चमचा एव्हरेस्ट चाट मसाला
भटुरे
• १/२ कप दही
• १/२ कप पाणी
• चवीनुसार मीठ
• १ चमचा बेकिंग पावडर
• २ कप मैदा
• तळण्यासाठी तेल

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Ingredients:
Amritsari Chole
• 1 cup Chole
• Water as needed
• 2 Tea bags
• 1 tbsp Oil
• 1 tsp Cumin seeds
• 3~4 finely chopped Onions
• 1 tsp Ginger-Garlic paste
• 2 Tomatoes pureed
• 2 tsp Everest chole masala
• 1 tsp Red chili powder
• Salt to taste
• Ginger julienne
• 2 Green chilies
Boondi Raita
• 1/2 cup salted Boondi
• 1/2 cup Curd
• Pinch of Salt
• Red chili powder
• Finely chopped Coriander leaves
• 1/4 tsp Everest Chat masala
Onion Salad
• 1 sliced Onion
• Red chili powder
• Finely chopped Coriander leaves
• 1/4 tsp Everest Chat masala
Bhature
• 1/2 cup Curd
• 1/2 cup Water
• Salt to taste
• 1 tsp Baking powder
• 2 cups Maida
• Oil for frying

Method:
Amritsari Chole
• Wash chole well and soak them in enough water for at least 7-8 hours or overnight.
• Transfer the chole into a cooker and add water and tea bags.
• Tie tea powder in a clean cotton cloth and drop it into chole while cooking if you don’t have tea
bags.
• Close the lid and steam chole on medium heat for 20 minutes.
• Heat up oil in a pan and add cumin seeds.
• When cumin seeds splutter, add onion and fry well on medium heat until it turns light brown.
• After frying onion for about 7-8 minutes, when the onion begins to turn light golden add ginger-
garlic paste and fry well together.
• When onion gets brownish color add tomato puree and fry well for another 5-6 minutes.
• When oil begins to release from the masala add Everest chole masala, red chili powder, salt and
fry well together for about a minute.
• Remove the tea bags form the cooked chole and add chole along with the water.
• Simmer chole on medium heat for about 7-8 minutes.
• Add ginger julienne, green chilies and mix well. Amritsari chole are ready.
Boondi Raita
• Take a strainer and place it on a mug.
• Add bundi and water in the strainer and soak it for about 10 minutes.
• Mix curd, salt, red chili powder, coriander leaves, Everest chat masala well and beat the mixture
really good until it turns creamy.
• Drain all the water from soaked boondi and add that.
• Mix well and boondi raita is ready.
Onion Salad
• Soak onion slices on ice water for just about 30 seconds and take them out.
• Drain all the water from soaked slices and sprinkle red chili powder, coriander leaves, Everest
chat masala.
• Mix everything well together and onion salad is ready. You can add a little oil if you want.
Bhature
• Mix curd, water, salt and baking powder well together and add maida.
• Knead the dough and take out small ball form it.
• Make it smooth and even.
• Sprinkle dry flour on the rolling board and roll out bhatura from the dough ball.
• Heat up oil on high heat in a pan and drop bhatura into it.
• Press it a little and when lower side gets nice golden color, flip the bhatura over.
• When other side is fried well take the bhatura out, drain excess oil and transfer it into a dish.
Bhatura is ready.

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