Скачать или смотреть Sunday routine!!! Chole bhature, Pindi chole

Chole masala:-

Black cardamom: 4
Black peppercorn: 1 tbsp
Green cardamom: 3
Mace: 2
Kasoori methi: 1/2 tbsp
Cinnamon stick: 1 inch
Star anise: 1
Cloves: 2-4
Methre: 1/4 tsp
Coriander powder: 1 tbsp
Hing: a pinch
Red chilli: 1/2 tsp
Cumin powder: 1/2 tsp

1.) Toast all the whole spices in a pan for 1-2 minutes, add the spice powders, toast for another 30-40 seconds.
2.)Remove from the pan, let them cool and grind to a fine powder.

Pindi Chole:-

Chickpeas/chole: 1.5 cups (soak overnight)
Dry amla: 4-5
Dry red chilli: 2
Black cardamom: 2
Bay leaf: 1
Tea powder: 1 tbsp
Salt: to taste
Water: as required
Chole masala: 2-3 tbsp
Ginger: 3 inch (julienned)
Green chilli: 5 ( slit)
Imli water: 5-6 tbsp
Ghee: 1/2 cup
Coriander leaves: handful

Process:-
1.) add soaked chole into a pressure cooker, along with all the spices and tea leaves in a muslin cloth. Add the salt and put the lid on.
2.) set on high heat till 1 whistle, reduce heat and cook for 35 mins. Once the pressure is released, check the chole texture by squeezing one.
3.) strain and set aside, save the chole water for later.
4.) in a black iron kadai add the cooked chole, half of the ginger juliennes, green chillies and 2-3 tbsp of Chole masala. Mix to coat the chole and rest for 10 minutes.
5.) add half of the ghee after heating, set over low heat, add the chole water in batches.
6.) keep cooking on low heat stirring very slightly, for 25-30 minutes ( adding chole water whenever required).
7.) once the chole start to disintegrate and the gravy becomes thick, add the imli water along with ginger, coriander leaves and salt. Heat the remaining ghee and add it over the chole.
8.) adjust the consistency you want with the chole water and remove from the heat.

Bhature:-

Refined flour: 1.5 cups
Semolina/sooji (coarse rawa) : 2 tbsp (soaked for 30 mins)
Sugar: 1/2 tsp
Salt: 1/2 tsp
Oil: 2.5 tbsp
Curd: 1/4 cup
Baking soda: 1/2 tsp
Water: as required

1.) add everything in a bowl, and 1 tsp of oil along with it. Knead it adding water slowly as required to form a soft dough.
2.) add 1-2 tbsp oil, slap and fold the dough for 5-7 minutes, till it becomes smooth and soft and slightly moist to touch. Cover and rest for 2-3 hrs or overnight.
3.) divide the dough into 6 equal pieces, roll them into round balls, cover with damp cloth and rest for 30-60 mins for the best result.
4.) roll out a dough ball into a thick bhatura. Heat a kadai filled half with oil, the oil is extremely hot (almost smoking).
5.) add the bhatura slowly in the oil, pressing slightly with the spatula, once it starts to puff up, spatter oil over it continuously till light golden brown and take it out.
6.) serve hot chole with bhature, along with onions, green chilli pickle and fried masala aloo.