Chole Bhature (Chana Bhatura) and Alu subzi:

Do I need to introduce every one’s favourite dish? It is basically a deep-fried bread with the fermented / proofed flour dough which Is served with semi dried chick pea curry and potato dry Subzi. This is how we eat or were introduced to this loved-by-all dish.

To prepare we need –

For Chole:

Ingredients:

Chana / white chickpea – 1 cup (soaked and swelled)

Black salt – 1 table spoon

Amla powder / Anardana powder – 1 tea spoon

Oil – 1 table spoon

Ghee – 1 table spoon + 1 tea spoon

Onion – 1 (chopped)

Green chilli – 1 (slit)

Ginger – ½ inch (sliced)

Garlic – 4 (crushed)

Tomatoes – 2 (chopped)

Turmeric – 1 ½ tea spoon

Red chilli powder – 1 tea spoon

Coriander powder – 2 tea spoons

Cumin powder – 1 tea spoon

Garam masala – 1 ½ tea spoon

Kasuri methi – 1 table spoon

Salt

Coriander leaves – chopped

Method:

-Cook soaked chana with enough water, black salt and amla powder. It would take any where between 5 to 6 whistles in the pressure cooker.

-Take one tawa, Heat oil and 1 table spoon of ghee. Add onion, green chilli, garlic and ginger fry until it is transparent and light brown.

-Add in all the masalas, from turmeric to Kasuri methi and salt fry for a while. Add tomato, continue frying until tomato wilts. If needed sprinkle some cooked water from the chana and cook tomato well.

-Cool this mixture and grind this into a smooth paste by adding ladle of cooked chana as well. (it would help gravy to thicken)

-Now mix in this paste with cooked chana and start boiling until oil oozes out and garnish with chopped coriander leaves and 1 tea spoon of ghee.

 Now we will move towards Bhature / Bhatura :

Ingredients:

Whole wheat – 2 ½ cups

Maida – 1 cup

Chiroti Rava – 1 cup

Curd – ½ cup

Water – ½ cup

Salt

Sugar – 1 tea spoon

Yeast – 1 tea spoon

Oil – 2 tea spoons

Method:

-Take Luke warm water- mix in curd, sugar, salt and yeast. Close the lid and wait until it proofs and bubbles.

-Dry mix all the flours or you can take only Maida as well. Make a dough by using yeast water and apply an oil and keep aside for 2 to 3 hours or until doubles the volume.

-When it is ready or time to serve, roll a small disc and deep fry.

Now one more dish, which is purely an optional item:

Alu Subzi / potato dry:

Ingredient:

Potatoes – 5 to 6

Mustard oil – 2 table spoons

Sun flower oil – 2 table spoons

Cumin – 1 tea spoon

Turmeric – ½ tsp

Coriander powder – 1 to 2 tsp

Red chilli powder – 1 to 2 tsps.

Amchur powder – 1 tsp

Garam masala – 1 tsp

Little Subzi masala – 1 tsp (optional)

Sugar – 1 pinch

Salt

Coriander leaves – chopped (to garnish)

Method:

-Cook potato in pressure cooker for 1 whistle. Peel the skin and dice.

-Take one tawa, heat oil, cumin, diced potatoes, all the powders and fry until masala is coated and becomes little crispy.

Garnish with coriander greens.

For deep fried chillies and Onions :

I normally slit the chillies, put a drop of lemon and salt inside and marinate. While frying bhature, deep fry and serve.

Half the onion, slice width wise and separate the layers by hand and sprinkle some salt and chopped coriander.

While plating, place Bhature, chana , potato, little onions and one chilli and serve with love 😊

 

 

 

 

 

 

 

 

 

 

 

Aloo Mungre Ki subzi / Potato and radish pods dry curry:

Radish pods are available only in winter and after coming to Bangalore, I tasted this almost ten years back and initially I felt it was very pungent and not for me kind of a flavour. But the foodie in me couldn’t keep quiet and I kept on trying it every season and now it is our favourite too.

I don’t promise that you will like it on your first bite. But when you start getting accustomed to it, you’ll start to like it. Radish pods are known as Mungre in Punjabi language and it is the staple food of Punjab. They usually pair it with potato and make a dry curry and which goes very well with whole wheat roti.

I love Radish pods for their distinct taste. If you pair it with potato, that is it. Pure bliss with hot phulka!!!!

Radish main 1_Fotor

Ingredients:

Potato – 4 to 5

Radish pods – ¼ kg

Mustard oil- 2 table spoon

Refined oil – 1 table spoon

Cumin – 1 teaspoon

Hing – ¼ teaspoon

Salt

Sugar – ½ tsp

Turmeric – ½ teaspoon

Red chilli powder – 1 to 2 teaspoon

Amchur powder – ½ teaspoon

Garam masala powder – ½ teaspoon

Method:

Wash potatoes and dice it. Don’t peel the outer skin.

Boil one cup of water with little salt and Par boil these potato pieces .Potato should cook but pieces should be firm.

Drain water and keep aside.

Wash radish pods and chop this according to your taste. I prefer around 1 inch pieces.

Ribbet collage

Take one tawa; put both the oils, when it is hot add cumin and hing.

Drop chopped radish pods; add all the powders like turmeric, red chilli powder, Garam masala, Amchur powder, salt and sugar.

Mix nicely, add in par boiled and drained potatoes and mix and keep it covered and cook for a while.

Sprinkle 2 teaspoon of water and mix it and keep it covered until all the masalas are absorbed and coated in really well.

Switch off the gas and enjoy with phulka or any roti’s.