Chole Batura

Prep & Cooking Time: 45-60 mins

Serves: 3-4 persons

Chole Recipe Ingredients

Kabuli Chana/ Chickpeas/ Senegalu- 2 cups, soak in water overnight and pressure cook

Onion- 1 large, chopped

Green Chillies- 2 slit and cut

Tomatoes- 3 medium, chopped

Ginger Garlic Paste- ½ tsp

Red Chilli pwd- 1 tsp

Dhaniya pwd- ½ tsp

Turmeric pwd- ¼ tsp

Salt to taste

Chole Masala/Chaat Masala- ½ tsp

Cooking oil- 2 tbsp

Method

• Heat oil in a cooking vessel; add onion and green chillies and fry until the onions turn transparent.
• Now add turmeric and ginger garlic paste and sauté well.
• Add the chopped tomatoes and cook until they become tender.
• Now add the boiled chickpeas and mix the contents and cook for 4-5mins.
• Add red chilli pwd , dhaniya pwd, salt and chole masala and cook for another 2-3 mins.

Note: You can substitute kabuli chana with garbanzo beans to avoid soaking overnight and boiling. Drain all the liquid, wash thoroughly and use the chickpeas.

Batura Recipe Ingredients

Maida/ All purpose flour- 2 cups

Curd/ yogurt- 2 tbsp

Salt- ½ tsp

Water to make the dough

Method

• Combine all the above mentioned ingredients along with enough water to make soft dough.
• Divide the dough into equal parts and roll out into circles.
• Heat oil in a deep pan, the flame should be set to medium and fry the bhatura by pressing in the center and along the edges until it puffs up and turns light golden brown, flip over and fry in the similar way on the other side. Drain excess oil on to a paper towel.
• Serve hot Chole Bhatura with sliced onions and lemon wedges.

Tomato Pachadi/Pickle

Prep and Cooking Time: 25-30mins

Serves: 4-5 persons

Ingredients

Tomatoes- 6-8, medium, finely chopped

Garlic Cloves-6, finely chopped

Mustard Seeds/Aavalu- ½ tsp

Cumin Seeds/ Jeera- ½ tsp

Fenugreek Seeds/Methi Seeds- ¼ tsp

Red Chilli pwd- 2 tsp

Salt to taste

Cooking Oil- 3 tbsp

Method

• Heat oil in a pan add mustard, cumin and fenugreek seeds once they start spluttering add the finely diced tomato pieces and cook for 10-12 mins until the tomatoes become soft and tender and then mash the tomato pieces.
• Keep mixing at regular intervals to avoid burning of the tomato mixture.
• Now add chopped garlic, red chilli pwd, salt to taste and cook for another 5-6 mins on a low flame until a layer of oil floats over the tomato mixture.
• Serve Tomato Pachadi with hot rice and appadams.

Peas Pulao

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Basmati Rice- 2 cups

Green Peas- ½ cup

Green Chillies- 3, slit & cut

Cumin Seeds/ Jeera- 1 ½ tsp

Garlic Cloves- 6, peeled and chopped

Salt to taste

Cooking Oil- 1 tbsp

Method

• Cook the Basmati Rice and keep aside. (For 1 cup Basmati rice 1 ½ cups water would be sufficient)
• Heat oil in a pan add cumin seeds and once the spluttering subsides add green chillies, green peas and salt to taste and fry until the peas become tender.
• Now add the chopped garlic and saute well.
• Add this peas mixture to the cooked basmati rice and mix well.
• Serve hot Peas Pulao with Raitha/ Tomato Curry.