chola-bhatura
chola-bhatura

Indian dishes have so much of variety. Basic stuffs are prepared in so much of different ways like the basic chicken gravy is prepared as Onion Chicken. This spicy tangy and tasty dish is one of the best side dish served especially with rice. Onion chicken is a great preparation of spicy chicken with lots of onion and spices in it. It’s a favorite among kids as well as us adults who prefer the pinch taste of spices on their taste buds. It’s a variation of Chicken curry recipe. Wondering how to cook spicy and tasty onion chicken gravy, well its super easy. Here is a step by step Indian onion chicken gravy recipe.

in Hindi (with English subtitles)

 

Tasty and Yummy Chole bhature at home!


Course Breakfast, Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Kabuli chana/Chickpeas: 250gm soaked for around 6-7 hours
  • Potato: 2pcs skin peeled off
  • Cumin seeds: 1tbs
  • Onion: 4pcs medium chopped
  • Tomato: 2pcs pureed
  • Coriander Powder: 2tbs
  • Turmeric powder: ½ tbs
  • Ginger-garlic paste: 1tbs
  • Salt: as per taste
  • 10. Red chili powder: 1tbs
  • 11. Chana masala: 2tbs
  • 12. Tamarind: a little
  • 13. Fresh coriander: for garnish
  • 14. Tea/tea bag: 1tbs for color
  • 15. Bay leaves: 3pcs
  • 16. Black pepper: 10-15balls
  • 17. Clove: 5-6pcs
  • 18. Mace: 1pc
  • 19. Black cardamom: 2pcs
  • 20. Cinnamon stick: 1inch
  • 21. Mustard oil: 100gms

(For bhature)

  • Maida: 150gms
  • Yeast: 1pinch
  • Salt: 1tbs

Method:

Step 1: Kneading the bhature dough

In a medium bowl pour maida, yeast and salt and mix well. Gradually add water and knead soft dough and cover it and let it rest for 2-3hours so that the bhature’s are nice and puffy.

Step 2: Boiling the chana

  • In a pressure cooker pour the soaked chana and potato. Add 1tbs salt, 1 bay leaf, 1 cinnamon stick and 1tbs of tea in potli. Pour water just above the chana and cover the pressure cooker with the lid and let it cook. Let it make pressure and cook till 6-7 whistles.
  • Now, take out the chana and aloo in a bowl removing bay leaf from it.

Step 2: Dry Roasting Spices

In a pan dry roast Cumin seeds, black pepper and cloves till they are golden brown and crush them in powder. Dry roast coriander powder as well.

Step 3: Making the masala

  • In a kadhai pour Mustard oil and heat up. Add the chopped onions and fry. Add the black cardamom, 2 bay leaves, mace, cinnamon stick and fry.
  • Add ginger-garlic paste and fry till they are golden brown.
  • Add the tomato puree and mix well.
  • Now, add turmeric, red chili powder, the dry roasted powder, chana masala, coriander powder and mix well.
  • Add salt and mix well and add a little powder so that the masala doesn’t burn.
  • Add the boiled aloo and mash it along the masala. Add the chana as well and mix well. Mash the chana a little as well to make it more like our favourite halwai’s.
  • Lastly, add tamarind juice around a spoonful for that tangy taste and stir well.

Step 4: Chole is read

  • Add fresh coriander and serve in a bowl.
  • Now let’s make Bhatura’s.

Step 5: Making the Bhatura’s

  • Knead the dough a little again and make small round balls. In a kadhai heat up oil for frying the Bhatura’s.
  • Now grease the dough balls a little with oil and with a rolling pin roll like a roti with sides a thinner than the middle portion. Now stretch the Bhatura’s lightly with hand.
  • Fry the Bhatura’s in the oil by lightly pressing with the ladle and turning around to fry from both sides. Make sure not to burn the Bhatura’s and keep them light and puffy.
  • Now Serve the Bhatura’s well with the chole we prepared and enjoy at home.

Notes:

  1. Soak the kabuli chana for 6-7 hours so they cook nicely.
  2. Adding tea in potli while boiling the chana gives the chana a nice and dark color. You can use a tea bag as well.
  3. Dry roasted powder gives chana a great flavor and nice color.
  4. Soak the tamarind in water for 10 mins and squeeze the juice.
  5. For the bhatura the dough needs to be kneaded softly.
  6. The bhatura’s need to be rolled and then stretched even so they are puffy.
  7. Serve well with fresh onion and Aanchar.

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