For Choley
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1 cup Kabuli chana (soaked overnight)
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1 tea bag
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1/2 teaspoon cumin seeds (jeera)
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1 onion finely chopped
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12 mm. (1/2") piece ginger, grated
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2 tbsp Oil or ghee
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1/2 tsp Turmeric Powder
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1/2 tsp Chilly Powder
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2-3 Bay Leaves
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2-3 Cloves
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1/2 tsp Garam Masala
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1 1/2 cup Water
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Salt to taste
Method
Bhature
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Take yeast and soak in lukewarm water (2 Tbsp.) and set aside for 10 mins.
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Take Maida, curd, oil and salt and mix well.
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To this add the yeast and make soft dough like for chapattis.
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Keep aside the dough for 4-5 hours.
Choley
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Put Kabuli chana, water and 1 tea bag and salt in a pressure cooker to cook well for 10 mins on a low flame
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After the Kabuli chanas are cooked remove the tea bag from the pressure cooker, (this is only to give a colour) and set aside.
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Take kadai and put some oil or ghee.
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Add cumin seeds fry till they start spluttering, now add ginger and fry till little brown.
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Now add sliced onions, bay leaves and cloves and fry then till they are light brown.
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Now add Turmeric Powder, Chilly Powder, and Garam Masala.
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Mix well on low flame for 5 to 10 mins.
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Garnish choley with sliced onions and mint leaves, chopped coriander and a piece of lemon and 1 green chili.
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Serve choley with hot bhatura's.
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Ingredients
