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Home>>North India>>Delhi>>Cuisine>>Choley Bhature

Choley Bhature

 Choley Bhature Ingredients
Choley Bhature, Choley Bhature cuisine, Choley Bhature Recipe, Choley Bhature North India cuisine, Choley Bhature Dishes For Bhature
  • 2 cups Maida
  • 1 pouch Yeast
  • 1 cup Curd
  • 2 tbsp Vegetable Oil
  • Salt to taste
  • Oil for deep frying
     
For Choley
  • 1 cup Kabuli chana (soaked overnight)
  • 1 tea bag
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 onion finely chopped
  • 12 mm. (1/2") piece ginger, grated
  • 2 tbsp Oil or ghee
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilly Powder
  • 2-3 Bay Leaves
  • 2-3 Cloves
  • 1/2 tsp Garam Masala
  • 1 1/2 cup Water
  • Salt to taste

Method

Bhature

  • Take yeast and soak in lukewarm water (2 Tbsp.) and set aside for 10 mins.
  • Take Maida, curd, oil and salt and mix well.
  • To this add the yeast and make soft dough like for chapattis.
  • Keep aside the dough for 4-5 hours.

Choley

  • Put Kabuli chana, water and 1 tea bag and salt in a pressure cooker to cook well for 10 mins on a low flame
  • After the Kabuli chanas are cooked remove the tea bag from the pressure cooker, (this is only to give a colour) and set aside.
  • Take kadai and put some oil or ghee.
  • Add cumin seeds fry till they start spluttering, now add ginger and fry till little brown.
  • Now add sliced onions, bay leaves and cloves and fry then till they are light brown.
  • Now add Turmeric Powder, Chilly Powder, and Garam Masala.
  • Mix well on low flame for 5 to 10 mins.
  • Garnish choley with sliced onions and mint leaves, chopped coriander and a piece of lemon and 1 green chili.
  • Serve choley with hot bhatura's.
 

 More Cuisine in Delhi

>> Choley Bhature

>> Sarson Ka Saag With Makki Ki ...

>> Puri

>> Pindi Chana

>> Shahi Paneer

>> Mushroom

>> Chicken Curry

>> Mutton Curry

>> Coconut Ladoo

>> Dry Fruit Kheer

>> Til Ke Gajak

>> Til Ke Ladoo

 

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>> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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