Choley Bhaturey

Description

 * Ethnicity - Punjabi, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients
Ingredients for Choley


 * 1 cup of Chick Peas (Kabuli Chana) (soaked overnight in warm water)
 * 1 Onion (finely chopped)
 * ½" piece of Ginger (Adrak) (grated)
 * 1 teaspoon Garlic Paste
 * 1 Tea Bag (optional - this is to give the black colour, as in restaurants )
 * ½ tsp. of Cumin Seeds
 * 2 tsp. of Red Chilli Powder ( to taste)
 * ¼ tsp. of Turmeric Powder
 * 1 tbsp. of Coriander Powder
 * 1 tsp. of Cumin Powder
 * Salt (to taste)
 * 2 tsp. of Chana Masala
 * 2 tsp. of Dry Mango Powder (Aamchoor Powder)
 * 2 tbsp. of Cooking Oil
 * 1/2 cup Tomato Paste

Ingredients for Bhaturey


 * ½ cup of Potatoes (boiled & grated)
 * ½ cup of All-Purpose Flour (Maida)
 * Salt (to taste)
 * 1 ½ tsp. of Cooking Oil
 * More Cooking Oil (for deep frying)

For Garnishing
 * 1 Onion (sliced) ( soaked in Vinegar or Lemon juice)
 * 4 Lemon Wedges
 * 2 Green Chilli - finely chopped
 * Coriander - finely chopped

Directions
Choley


 * 1) Pressure cook the chick peas with the tea bag for 3 whistles until they are soft. Drain and set aside. Discard the tea bag.
 * 2) Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté until the onion is golden brown.
 * 3) Add the chana masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
 * 4) Add the tomatoes paste and saute for 2 minutes
 * 5) Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. And set aside.

Bhaturey


 * 1) Combine the flour, potato, 1 ½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well until it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes.
 * 2) Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
 * 3) Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
 * 4) Serve hot with the cholay, sliced onion and lemon wedges.