Chhole Bhature

Chhole Bhature is one of the most popular dish of northern India. It seems to have originated in Punjab though it is considered as one of the delicious fast food item throughout the country. It is basically a complete and heavy breakfast item which is generally accompanied by coled Lassi or hot tea. Chhole Bhature is a combination of 'chhole' (Spicy chickpea curry) and fried bread called 'Bhatura' (made of maida). My recipe for chhole bhature may not be the authentic style of making Chhole Bhature but I tried to make it more tasty by changing some of the ingredients and I m sure you will enjoy it.

Bhatura

Ingredients:

2 cups maida or all purpose flour
1/2 tsp. baking powder
2 tbsp. cup yogurt
1 tsp. sugar
1 tbsp. Oil

Salt

Water as required

Oil for Frying.

Method:

1. Mix all the ingredient (except oil for frying) in a bowl and knead properly to from a soft and uniform a dough. Keep it aside for 8 to 10 hours.

2. Take a small ball of dough and rolled into a desired shape like chapatti.

3. Heat oil in a pan and deep fry Bhature in oil.

Chhole

Ingredients:

2 cups Chick peas

2 Large Potato (diced)

1 Large onion (grated)

1 tbsp. Ginger-garlic paste

2 Bay leaves.

2 Cardamom

2 cinnamon stick

3 clove

2 Whole red chili

1 tsp. turmeric powder

1 tsp. coriander powder.

1. roasted cumin powder

1 tsp. red chili powder

1 tsp garam masala powder

1/2 cup tomato puree

1 tsp. Sugar

Salt

Oil

1 tsp ghee

Coriander leaves

Method:

1. Soak Chick peas overnight in water and pressure cook along with the potato pieces adding little salt.

2. Take out the potato pieces and fry it until becomes golden brown. Keep it aside.

3. Heat 2 to 3 tbsp oil in a pan. Add bay leaves , red chili's, cinnamon, cardamom and cloves. Fry it for a minute and then add grated onion and ginger garlic paste. After a couple of minute add turmeric powder chili powder , cumin powder and coriander powder. Add little water and fry the masala until oil gets separated from it. Add cooked Channa (chick peas), fried Potato pieces salt, sugar and tomato puree. Stir well and cook for 6 to 8 minute with occasional stirring. Add garam masala powder and water for gravy. Cover it and let it cook until the gravy becomes thick. Take it out from fire and add 1 tsp of ghee.

4.Garnish with coriander leaves and thin sliced onion rings and slice of lemon and serve along with bhatura.

Matar Paneer

Matar Paneer is an extremely popular North Indian dish and is considered as a special side dish among most veggies across India. I tried to prepare it in many different ways so as to get the restaurant-style taste and guess what, this time I succeeded to create something much better.

Ingredients:

2 cups fresh Green Peas(matar)(or you can use dried green peas by soaking it overnight).
1 cup Paneer (cottage cheese) cubes
1 Large Onion (grated)
1 tbsp. Ginger garlic paste
2 Slitted green chili
2 tbsp tomato puree/tomato sauce.
2 cinnamon sticks
2 to 3 cardamom
2 to 3 clove
2 Bay leaves
1/2 tsp. Cumin seeds
1 tsp.turmeric power
1 tsp Red chili powder
1 tsp. Coriander powder
1 tsp. Garam masala powder
1 tsp Sugar
Salt (as per taste)
Coriander leaves (finely chopped))

Method:
1 Cut the paneer into cubes. Heat oil in a pan any fry the paneer until becomes soft and light golden color. Remove from heat and keep aside.
2. Boil the green peas in a cup of water adding a pinch of salt and sugar.
3.Heat oil in a large pan. Add bay leaves, whole garam masala (cardamom, cinnamon, clove)and cumin seeds. Now add grated onion.Saute until the onion becomes golden brown. Add ginger garlic paste,green chilies, turmeric powder, red chili powder, coriander powder and little water. Fry the masala for sometime until oil get separated from it. Now add salt Sugar and tomato puree/ sauce and finally boiled peas. Stir continuously and cook for 5 to 6 minutes.
4. Finally add paneer pieces and 1/2 cup water.Add garam masala and cook for another 5 minutes and then allow it to simmer for about 8 minutes. when the curry becomes semi dry remove it from heat. Garnish it with chopped coriander leaves.

Serve hot with Chappathis, naan, pooris or with plain rice