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Thursday, May 30, 2013

Chola Bhatura (ছোলা ভাতুরা )

For Chola:
  1. Kabuli Chana-1 cup (Soaked overnight)
  2. Potato-1 medium (boiled and grated)
  3. Onion-1/2 cup (chopped)
  4. Green chili- 4-5 pieces(chopped)
  5. Turmeric powder-3/4 ts
  6. Red chili powder-1/2 ts
  7. Ginger garlic paste- 2 Tbs
  8. Chana masala- 2 Tbs
  9. Cardamom-4/5 pieces
  10. Bay leaves-1
  11. Cinnamon stick- 1
  12. Cumin powder-1/2 ts
  13. Oil-around 5 ts
  14. Salt-1 ts or according to your taste
For Vhatura:
  1. All purpose flour-2 cup 
  2. ( 1 cup all purpose flour and 1 cup
    atta would be better)
  3. Plain yogurt- 1/2 cup
  4. Baking powder-1/2 ts
  5. Sugar-1 Tbs
  6. Salt-1 ts or according to your taste
  7. Warm water- a little (around 5-6 Tbs)
  8. Oil- 3 Tbs + oil for deep frying 

For decoration: 
  1. Onion- 1/2 cup
  2. Green chili - 2
  3. Coriander leaves (finely chopped)- 2 Tbs
  1. Heat oil in a pan. Add cardamom,bay leaves and cinnamon stick. Stir for few seconds. Add chopped onion and fry until tender. Add the rest of the ingredients except chana and potato. Fry them a little. Then add chana and grated potato. Stir well to coat with masala. 
  2. Add water and cover the pan with lid. Cook until chana become nicely tender. Gravy should be thick.
  3. Now take a large mixing bowl. Add flour,baking powder,sugar,salt and 3 Tbs oil. Mix them well. Add plain yogurt and water. Knead well to make a smooth soft dough.
  4. Cover the dough with cling film and keep it in little warm place around 2-3 hours.  
  5. Remove the cling film and punch the dough to remove extra air from it. Knead again till the dough is smooth and elastic. Divide the dough into 6-8 equal-sized balls. (If you have not enough large pan to fry you can make it 10. Then size would be small.)
  6. Set up the cooking oil to heat, in a large, deep pan, on medium heat. 
  7. Take one ball on the rolling board, spread some flour and roll it like roti size. Make all the other ball in the same process.
  8. When the oil is heated enough (to test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready) add a rolled-out vhatura to it gently, to avoid splashing hot oil. In 5-7 seconds, turn gently with a slotted spoon. Wait another 5-7 seconds and press gently in the center of the vhatura with the slotted spoon. This will cause tit to puff up like a ball. Keep frying and turning gently till both sides are golden. 
  9. Drain and remove from oil when done and keep in bowl/ plate on paper towels to soak extra oil.
  10. Grnish chola with chopped onion,green chili and coriander leaves.


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