Cholley Batura

                            

                             



Ingredients for Cholley:                                                             

White Kabuli Channa           1 cup                                                 

Onions                                 3 Big                                                 

Tomatoes                             2 Big                                                  

Ginger                                  a small piece                                   

Garlic                                   7 or 8 flakes                                      

Tamarind                              a small lemon sized                             

Jaggery                                 1 Tbl spoon                                        

Salt                                       as required

Green chillies                         2

Chillie powder                       1 1/2 tsp

Cardamoms                           3

Cloves                                   few pieces

Cinnamon                              1 inch piece

Cut coriander leaves              1 Tbl spoon

For Garnishing:

Finely cut onion & Lemon pieces.

Method :

Soak channa for 10 hours, with little soda bi carbonate. Wash well & cook it in pressure cooker with enough water for nearly 20 minutes, after the channa has been kept. Grind onion, ginger, garlic, along with cardamom, clove & cinnamon. Blanch tomatoes in hot water, remove skin & grind separately. Heat ghee in a frying, shallow pan, add cumin seeds when it splutters, fry the masala paste in medium flame, till ghee separates from it. Add tomato puree & keep stirring constantly till the moisture is completely absorbed. Now add salt, chillie powder, tamarind extract, jaggery & boiled channa with that water. Boil till the gravy is thick enough to serve. If you want you can add 1 spoon everest channa masala also. Remove from fire, garnish with fried green chillies & cut coriander leaves. Serve hot  for batura's accompanied with finely cut onions & lemon pieces.

Ingredients for Batura:

Maida                    2 cups. 

Cooking Soda        1 pinch

Curd (Beaten)        1/2 cup  

Sugar                     1 tbl spoon

Ghee                      2 tbl spoon  

Water                     1/2 cup [warm water]

Oil                          For deep frying.

Method: 

Take one big bowl, add a pinch soda with maida. Mix sugar with curd, heat it & pour the mixture to the maida along with salt & melted ghee. Now mix well with warm water & make a dough. Keep this dough for 4 hours. After that make big puries & fry in hot oil.