Lahori Cholay Baturay

Bhatura choley, is a combination of chana masala and fried bread called bhatoora made from maida flour from the Punjab of India and Pakistan. Chole Bhatura is a world famous recipe from the Punjabi cuisine. 

Both choley and bhatura are two separate dishes eaten together. It falls under the North Indian Cuisine of India. This dish of Chole Bhature has originated from the state of Punjab and is known throughout the country for its delicious tangy taste. This recipe cannot be categorized under one such category. Chole Bhature can fall under fast food, street food, complete and as a breakfast item.

It is usually eaten as breakfast, sometimes accompanied with lassi. Chole bhatura is served with onions, carrot pickle, green chutney and achaar. Bhatura chole is popular around north-west India.

There are different varieties of bhatura available such as aloo bhatura (bhatura filled with boiled potato), paneer bhatura (bhatura filled with cottage cheese) etc. These breads are served with chick peas cooked in a gravy made of tomatoes, onions, garlic and garam masala (a spice mix). Sometimes, this chick pea preparation is also served with kulcha (type of Indian flat bread), naan or chawal (rice).

Ingredients:

Saunf (Fennel seeds) ½ tsp

Zeera (Cumin seeds) 1 tsp

Tez paat (Bay leaf) 1

Javitri (Mace) 1 piece

Laung (Cloves) 2

Oil ½ Cup

Rai dana (Mustard seeds) ½ tsp

Zeera (Cumin seeds) ½ tsp

Pyaz (Onion) grinded 1 Cup

Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp

Tamatar (Tomato) pureed 1 Cup

Kashmiri lal mirch 1 tsp (optional)

Namak (Salt) 1 tsp or to taste

Dhania (Coriander seeds) roasted & crushed 1 tsp

Haldee powder (Turmeric powder) 1 tsp

Lal mirch powder (Red chili powder) 1 tsp

Pani (Water) 2-3 tbs

Chanay (Chickpeas) 500 gms (Boiled with 1 tsp salt) Left over water from boiled chick peas 1 Cup

Prepare Baturay:

Maida (All-purpose flour) 2 Cups

Sooji (Semolina) 1/3 Cup

Cheeni (Sugar) powdered 1 tsp

Baking powder 1 tsp

Baking soda ¼ tsp

Namak (Salt) ½ tsp or to taste

Dahi (Yogurt) ¼ Cup

Pani (Water) ½ Cup or as required

Direction

=======: Prepare Chanay

=============: In small frying pan,add fennel seeds,cumin seeds,bay leaf,mace,cloves and roast until frangnant and let it cool. In spice mixer,add roasted spices and grind to make a coarse powder & set aside. In pot,add oil,mustard seeds,cumin seeds and mix well. Add onion and cook for 3-4 minutes. Add ginger garlic paste and mix well. Add tomato puree and cook for 2 minutes. Add kashmiri lal mirch and mix,add salt,coriander seeds,turmeric powder,grounded spice powder,red chili powder and mix well. Add water and cook until oil separates. Add chick peas and mix well. Add left over water from boiled chick peas and mix well,cover and put it on simmer for 6-8 minutes. Prepare Baturay

============: In bowl,add all-purpose flour,semolina,sugar,baking powder,baking soda,salt and mix well. Add yogurt and mix well. Gradually add water and knead until dough is formed,cover and let it rest for 1-2 hours. Take a dough,grease hand with oil and knead dough again. Take a small dough,make a ball,grease working surface & rolling pin with oil and roll out dough with the help of rolling pin. In wok,heat oil and fry until golden brown (pour hot oil while frying).

Aloo kay Pakoray

Ingredients

4 large Potatoes 
2 cups Corn Oil (for frying) 

For the Batter:

1 cup besan (chickpea flour) 
1/2 cup Water 
1 Teaspoon red chili powder 
2 Teaspoons cumin powder 
4 Cloves of crushed Garlic 
3 inches of crushed Ginger 
Salt 
2 tablespoons chopped Coriander 

1 tablespoons chopped green chili 

Directions: 

1 >Add water to the Besan. 
2 >Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth. 
3 >Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander, green chili and stir the batter. 
4 >The potatoes should be sliced very thinly. 
5 >No thicker than 1/4 of an inch. 
6 >At this point test one slice of potato in the batter. 
7 >There should just be a thin coat of batter. 
8 >Heat the oil in a pan. 
9 >Use a larger frying pan so that you have more surface area. 
10 >The oil doesn't need to be too deep since the potato slices are very thin. 
11 >Dip the potato slices in the batter and fry them till they are golden brown. 
12 >Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.