Chola Bhatura (ছোলা ভাতুরা )

Ingredients:

For Chola: Kabuli Chana-1 cup (Soaked overnight) Potato-1 medium (boiled and grated) Onion-1/2 cup (chopped) Green chili- 4-5 pieces(chopped) Turmeric powder-3/4 ts Red chili powder-1/2 ts Ginger garlic paste- 2 Tbs Chana masala- 2 Tbs Cardamom-4/5 pieces Bay leaves-1 Cinnamon stick- 1 Cumin powder-1/2 ts Oil-around 5 ts Salt-1 ts or according to your taste

For Vhatura: All purpose flour-2 cup  ( 1 cup all purpose flour and 1 cup atta would be better) Plain yogurt- 1/2 cup Baking powder-1/2 ts Sugar-1 Tbs Salt-1 ts or according to your taste Warm water- a little (around 5-6 Tbs) Oil- 3 Tbs + oil for deep frying  For decoration:  Onion- 1/2 cup Green chili - 2 Coriander leaves (finely chopped)- 2 Tbs

Procedure:

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.

Chola/ Kala chana (ছোলা ঘুগনি)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Chola (kala chana)-2 cup
2. Potato-2 medium
3. Tomato-1 large (chopped)
4. Onion-2 medium (chopped)
5. Turmeric powder-1/2 ts
6. Red chili powder-1 ts or your choice
7. Cumin powder-1 ts
8. Garam mashala powder-1 ts
9. Ginger paste-1 Tbs
10. Garlic paste-1 Tbs
11. Bay leaves-3-4 pieces
12. Oil-around 1/2 cup
13. Salt-1 and 1/2 ts or your choice
14. Coriander leaf (chopped)-1 Tbs (optional)

Procedure:

1. Place Chola (kala chana) into a bowl. Fill it with 6-7 cup water and keep it overnight.
2. Wash properly. Add 1/2 ts salt and place pressure cooker or large pan. Fill half of pan with water. Boil until soft. Remove from the pan. Drain water, wash it and keep aside.
3. Peel and wash the potato. Cut it into 1/2 inch square shape. Place them into a pan with water and bring them half boil. Remove from the pan, drain water and keep aside. (if you want you can mashed the potato. This will give a thick gravy in Chola).

4. Heat oil in a deep pan. Add chopped onion and fry until it become soft. Then add the rest of the ingredients except tomato and potato. Stir it 1-2 minutes in a medium heat. Add tomato and potato; and stir well. Then add a little water and cover the pan. Let it cook for another 3-4 minutes.

5. When the gravy look thick add Chola (kala chana) and mix it well so that all gravy mix with chola.
6. Cover the pan and cook in a lower medium heat for 10-12 minutes or until the mixture is thickened.
7. Then spread the chopped coriander on top of it and serve.