Choley Bhaturey: English – Urdu Recipe

Choley Bhaturey

Ingredients for Choley

1. 1 cup of Chick Peas (Kabuli Chana) (soaked overnight in warm water)
2. 1 Onion (finely chopped)
3. ½” piece of Ginger (Adrak) (grated)
4. 1 teaspoon Garlic Paste
5. 1 Tea Bag (optional – this is to give the black colour , as in restaurants )
6. ½ tsp. of Cumin Seeds
7. 2 tsp. of Red Chilli Powder ( to taste)
8. ¼ tsp. of Turmeric Powder
9. 1 tbsp. of Coriander Powder
10. 1 tsp. of Cumin Powder
11. Salt (to taste)
12. 2 tsp. of Chana Masala
13. 2 tsp. of Dry Mango Powder (Aamchoor Powder)
14. 2 tbsp. of Cooking Oil
15. 1/2 cup Tomato Paste

Method:

• Pressure cook the chick peas with the tea bag for 3 whistles until they are soft.
• Drain and set aside.
• Discard the tea bag.
• Heat the oil in a pan, add the cumin seeds.
• When the seeds crackle, add the onion, ginger and garlic and sauté until the onion is golden brown.
• Add the chana masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
• Add the tomatoes paste and saute for 2 minutes.
• Add the chick peas and 1 cup of water and mix well.
• Simmer for 10 to 15 minutes and set aside.

Ingredients 1st option for Bhaturey

1. ½ cup of Potatoes (boiled & grated)
2. ½ cup of All-Purpose Flour (Maida)
3. Salt (to taste)
4. 1 ½ tsp. of Cooking Oil
5. More Cooking Oil (for deep frying)

Method:

• Combine the flour, potato, 1 ½ teaspoons of oil and salt and knead into a firm dough without using any water.
• Knead the dough very well until it is smooth.
• Cover with a wet muslin cloth and rest the dough for 10 minutes.
• Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5″) diameter.
• Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
• Serve hot with the cholay, sliced onion, green chillies, fresh coriander and lemon wedges.

2nd Option For Bhatura:

1. 2 cups all purpose flour (maida)
2. A pinch of baking soda
3. 1 tbsp. ghee or oil
4. Curd (yogurt) to knead a dough
5. Salt to taste
6. Oil to deep fry

Method for 2nd option of Bhatura:

• Combine flour, soda, oil and salt in a bowl.
• Add enough curd to knead into a soft dough.
• Cover with a wet cloth. Keep aside for 5-6 hours.
• Knead the dough again.
• Divide the dough and shape into balls.
• Roll into thick rounds.