This has been lying in my drafts folder for 2 weeks. Today, I have got the opportunity to post it. This is my version of chole masala and bathura. I don’t claim this to be the exact recipe but my hubby loves this combination. When my sister-in-law came to our house with her son, I prepared this for them. Both liked it. I prepared bathura using wheat flour this time, but usually I prepare it with all purpose flour. You can use according to your taste.
For the Bathura:
Wheat Flour/ All Purpose Flour-2cups
Slightly Sour Curd/ Yoghurt-3/4cup
Water-for preparing the dough
Oil-For deep frying
For Chole Masala:
Red Chilly Powder-1 1/2tsp
Chole Masala Powder-1tbs
Cinnamon-1 small piece
Ginger-a small piece
Coriander leaves-For garnish
1. Mix all ingredients except water and oil.
2. Add water little by little to prepare firm dough.
3. Divide into small balls.
4. Roll into circles of uniform thickness.
5. Heat oil in a frying pan.
6. Gently drop each circle in hot oil and immerse it in the oil with the back of the spoon.
7. When it puffs up turn it and let the other side fry.
8. Remove from oil and serve hot.
P.S: Please follow these simple rules to get a nice puffed up bathura.
• The dough should be firm. Knead it for 5 minutes to make it a little softer.
• If you prepare soft dough then it will absorb lots of oil and become soggy.
• Do not use flour for rolling. Apply some oil on the rolling board and pin.
• The rolling of the dough is also an important factor. When uniformly rolled the puffing up will be uniform.
• Don’t roll it very thin. You will end up with a flat and crisp bathura.
• The oil should be very hot. If it is not very hot, bathura will absorb more oil and will become soggy.
• Never fry bathura on low or medium flame. Always fry it on high flame.
• Maintain the oil temperature for perfect bathuras.
For Chole Masala:
1. Soak chole for 8 hours or overnight.
2. Pressure cook for 5 minutes. Drain water in a strainer and keep it aside
3. Heat one tsp oil and add one chopped onion. Saute till golden brown.
4. Add ginger and garlic and saute for a minute.
5. Add the tomatoes and cook till the mixture becomes dry.
6. Add 3tbs of cooked chole and 1/4cup of water and bring it to a boil.
7. Switch off flame and allow it to cool. Grind it to a fine paste.
8. Heat 2tbs oil and add the spices. When splutters, add onion and sauté till golden brown.
9. Add the paste, masala powders, salt and turmeric. Add kasuri methi and the boiled chole. Add salt to taste.
10. Cook till oil separates. If you want the gravy thinner, add some milk or water and bring it to boil.
11. Garnish with coriander leaves.
12. Serve hot with bathuras.