Chole Batura

Ingredients:

1. Sajeera- ½ sp
2. Tomatoes-2{blend into paste}
3. Onions-2 {blend into paste}
4. Kabuli chana-1 big cup {soaked in water for at least 7hrs}
5. Kasurimethi-2sps
6. Boiled Potatoes -3 {if u wish}
7. Red chilli powder-3sps
8. Turmeric powder-1sp
9. Daniya powder-1sp
10. Jeera powder-1sp
11. Garam masala- ½ sp
12. Cooking oil-2tbsps
13. Karipatha leaves  {curry leaves }-5
14. Fresh Coriander leaves.

 Method:

1. In a pressure cooker pour oil and heat it. Add sajeera and wait for ½ a min. Add onion paste & karipatha, fry the paste till the oil separates. Then add tomato puree and fry it again till the oil separates.  {TIP- once  u c the oil separating from the gravy, it is the sign that ur gravy is cooked }
2. Now u can add  all ur masala’s like red chilli powder, daniya powder, jeera powder, turmeric powder, garam masala powder. Fry them for 1min. { TIP – if u feel ur masala is getting burnt bcoz it is dry;  u can add 2 to 3 spoons of water}
3. Cut the boiled potatoes in to big cubes or mash it with ur hand into big pieces.  Mix well with the gravy & add kasurimethi. Fry it for 1 min and add the main ingredient Chole.
4. Mix all together  and add water - about 2 glasses { if u wish u can add more as per ur wish}
5. Pressure cook it for 15 mins.
6. Finally garnish it with fresh coriander leaves & serve it with batura, puri or roti.

Method for making Batura

Ingredients:

1. Wheat flour-1 cup
2. Maida-  ½  cup
3. Rava - ¼ cup
4. Curd- ½ cup
5. Salt - ¼ sp
6. Cooking oil for  deep frying

Method:

1. In a bowl, mix wheat flour, maida, rava & salt, add curd & little water.  Make it dough as we make for puri.
2. Keep this dough over night covered with a wet cloth in an airtight box. If not over night for at least 3 to 4 hrs. {then the dough will ferment }
3. Make medium size balls & press it in a puri shape & deep fry them.
4. Batura is the best combination with chole curry.