Monday, February 21, 2011

Chole & Bhaturas by Bhumi

Bhaturas are about the easiest thing in the world. Just use a pizza dough sort of. Flour, water, salt, yeast. Let it sit for about an hour or so, so it does it's first rising and then roll it out and deep fry just like you would a puri., fluffy, delicious!

For the chole, first buy some channa massala at the Indian store (check and make sure to get one without garlic and onions). It should be hot and spicy! I'll post the recipe below, but I don't measure a whole lot, just eyeball everything, you know how that goes.

To make Chole:

You can either soak chick peas overnight (in this case I also sprouted them for a day or two) and boil them until tender or you can use canned chick peas, if that is easier. After they are cooked, drain them.

Heat some ghee in a pan for a chaunce~
  • Add:
    Mustard seeds until they sputter
    grated ginger root
    chopped green chilli
    lots of channa massala
    add some tomatoes, either fresh or canned and cook a little in the chaunce and then add the cooked chick peas and some water, salt, some sugar (same amount as salt) and cook for about 10-20 minutes. At the very end, I added a swish of molasses which gives it a nice color and flavor.
    Sprinkle with dania leaves garnish with raw tomatoes, and chilli slices, and offer to Krsna.

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