Chola Batura

Chola Batura

Remember to soak the chick peas in water overnight before the day you want to make Chola Batura.

We shall first make the Poori dough and leave it aside while we make the Channa masala.

For the dough:

1. Take all purpose flour(maida) in a wide dish.
2. Add salt to your taste.
3. You can add half a tsp of sugar (optional).
4. Add whipped yogurt and incorporate it to the flour. (add in little amounts making sure not to make the dough runny)
5. Mix to get a firm yet soft dough and kneed it.
6. Leave the dough in the dish covered with a wet cloth. (This can rest for upto 3-4 hours)

Pressure cook the chick peas and potatoes with a pinch of turmeric and salt.

To make the channa, Have these(seen on picture) ready on your counter top!

1. In your wok, add 2 tbsp of oil(can be alternated with ghee).
2. Add finely sliced Onions and chopped garlic.
3. Saute until golden brown.
4. Add half a tsp of turmeric powder and chilli powder and stir.
5. Add sliced tomatoes to it and fry!
6. Fry until the oil starts separating.
7. Now add Paprika, Coriander powder and salt. 
8. Add the cooked chick peas and potatoes and cook for a couple of minutes (reserve one cube of baked potato).
9. Stir well and add a cup of water.
10. Mash the reserved cube of potato and add to the curry (gives thickness to the gravy).
11. (Optional) You may add half a tbsp of any brand of Chole/Garam Masala to the gravy at this point. 
12. Add finely chopped chillies and ginger. 
13. Cook for ten minutes  and turn the heat off.
14. Transfer to serving bowl and garnish with fresh coriander.

Now make the pooris:

1. Make medium sized balls from the dough.
2. Roll them into pooris of desired size. (Do not roll the pooris very thin)
3. Deep fry in hot oil.

Serve hot pooris with the channa:)