🌟Jain Chola Bhatura Recipe by Shobha Indani | Perfect Soul Delight!🌟

Join us as Shobha Indani takes you through the steps to make the perfect Chola Bhatura, a classic dish. This recipe features spicy, flavorful chickpeas paired with fluffy, golden bhaturas, making it an irresistible treat for any meal. Follow along for detailed instructions and tips to create this delicious combination at home! 🍛✨ #paryushanspecial

INGREDIENTS FOR CHOLA:

* Chickpeas: 1 cup
* Bengal gram (Chana dal): 2 tbsp
* Coriander seeds: 1 tbsp
* Cumin seeds: 1 tsp
* Carom seeds: ¼ tsp
* Cinnamon: 1 small stick
* Bay leaf: 1 small
* Clove: 1
* Black peppercorns: 3-4
* Black cardamom: 1
* Pomegranate seeds (Anardana) powder: ½ tsp
* Dry mango (amchur) powder: 1 tsp
* Dry ginger powder: ¼ tsp
* Dry Fenugreek leaves: 1 tsp
* Black salt: ¼ tsp
* Turmeric powder: ¼ tsp
* Red chili powder: 1 tsp
* Ghee: 2 tbsp
* Cumin seeds and asafoetida for tempering
* Sundried coriander: 1 tbsp
* Sweet tamarind chutney: 1 tbsp

INGREDIENTS FOR BHATURA:

* Wheat flour: 2 cups
* Semolina: ¼ cup
* Clarified butter (ghee): 1½ tbsp
* Curd: 2 tbsp
* Soda: ¼ tsp
* Salt and sugar: 1 tsp each

METHOD:

1. Wash and soak chickpeas in 3 cups of lukewarm water for 4-5 hours.
2. Drain the water. Add Bengal gram and 1 cup of fresh water to chickpeas. Cook them in a cooker till they turn soft and get a little mushy.
3. To prepare bhatura dough, sieve wheat flour with a maida siever. Combine wheat flour, semolina, salt, baking soda, and curd together and knead a medium-tight dough with lukewarm water. Cover and let it rest for 30 minutes.
4. To prepare chole masala, dry roast coriander seeds, cumin seeds, carom seeds, cinnamon, bay leaf, cloves, peppercorns, and black cardamom till they turn a little crispy. Switch off the flame and add dry fenugreek leaves, dry mango powder, pomegranate seeds powder, dry ginger powder, black salt, turmeric powder, and red chili powder. Grind this masala into a fine powder. Add ¼ cup of water to this powder masala and mix well.
5. To prepare chola, heat ghee, add cumin seeds and let them crackle. Then add asafoetida and masala paste. Sauté till ghee oozes out from the gravy masala. Add sundried coriander. Now add salt, sweet tamarind chutney, and cooked chickpeas. Mix well. Add some hot water to adjust the consistency of the gravy. Cover and cook on low flame for 2-3 minutes.
6. Divide the bhatura dough into 8 equal portions. Roll them into ¼ inch thick puris. Deep fry them in hot oil. Serve hot chola with the bhatura.

Get ready to enjoy the ultimate soul food with Shobha Indani’s Chola Bhatura! 🍽️❤️ Share your culinary creations with us in the comments and let us know how they turned out. For more delicious recipes and tips, subscribe to our channel and stay updated! 📲👍

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