"A famous Punjabi delicacy cooked in a Jain way (No onion, garlic or ginger), boiled chickpeas cooked with Indian spices and served with deep fried bread and sweet yogurt drink."
| Servings | Prep Time |
| 3 People | 10 minutes |
| Cook Time |
| 1 hour |
|
|
| | "A famous Punjabi delicacy cooked in a Jain way (No onion, garlic or ginger), boiled chickpeas cooked with Indian spices and served with deep fried bread and sweet yogurt drink."
|
Ingredients
For Choley
- 0.75 cup Chickpea/ Choley
- 1 tsp Salt (Or as per taste)
- 1 tsp Amla Powder
- 1 tbsp Ghee (Or Oil)
- 1 Pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 3-4 nos Green Chili (Roughly Chopped)
- 0.5 tsp Red Chili Powder (Or as per taste)
- 1 tbsp Coriander Powder/ Dhaniya
- 1 cup Tomato (Pureed)
For Bhatura
- 1.5 cup All Purpose Flour/ Maida
- 0.5 cup Semolina/ Suji
- 0.25 cup Curd
- 1 pinch Baking Soda
- 1 pinch Sugar
- 1 tsp Salt
- To Knead Water
- To Fry Oil
Servings: People
Instructions
For Choley
- Boil Choley with 1 tsp salt and 1tsp amla powder in a pressure cooker for first whistle on high flame and then 8-9 whistles on low flame or untill the nice aroma of choley comes out of the cooker. (Do not over cook otherwise it will mash to a paste).
- Mash the choley bit with a solid wooden spoon. And keep aside.
- Now take 1 tbsp ghee in a pan and heat on high flame. When ghee is hot enough add jeera and hing, let it cracker. Add green chili and fry. Add red chili powder and coriander powder and fry until dark brown in color.
- Now add pureed tomato and mix well. Cover the pan and reduce the flame to low. Leave it for 10-15 minutes or untill masala leaves sides.
- Turn the flame to high and add choley and mix well again. Let it boil, when a boil comes reduce the flame to low and cover the pan. Leave for another 10-15 minutes.
- Check if choley looks cooked and ghee on sides. Switch off the flame and cover the pan. Leave like this for more 5 minutes. And then serve hot.
For Bhatura
- Take all the ingredients of bhature except water and curd in a wide bowl. And mix well.
- Add curd and mix again. Now add water in small batches to knead a medium soft dough.
- Cover and keep aside for 1-2 hour.
- Now when you want to serve, divide the dough in to 12 equal balls.
- Meanwhile heat oil in a kadai (or Wok).
- Now take a ball and dip slightly in oil and then roll lengthwise up to 5-6 inches.
- When oil is hot enough, deep fry all the bhaturas until golden brown.
- Serve with choley, lassi and mint chutney 🙂
Recipe Notes
- While boiling choley add amla powder, it will give dark color as well you may not need to put extra aamcur powder.
- Mash them a bit for the gravy texture.
- Adjust the chilis according to your taste.
- See more Indian Bread Recipe here.
“Be Vegetarian be Happy”
“Live and Let Live”
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