INDIA
Ingredients
SCHOOL :
ST. MARK’S SENIOR
SECONDARY PUBLIC
SCHOOL, JANAKPURI
Main Course
A.For Bhatura:
1. Maida/ All purpose flour - 2
cups
2. Rava / Sooji - ¼ cup
3. Baking pwd - ¼ tsp
4. Sugar - ½ tsp
5. Yoghurt - ½ cup
6. Salt - to taste
B.F or Chhole Masala:
1. Chana / Chole - 1 cup
2. Oil - 3 to 4 tbsp
9. Cumin seeds - 1 tsp
10. Bay leaf - 1 or 2
11. Cinnamon – 1
12. Onion – 2
13. Ginger garlic paste - 1 tbsp
14. Tomato mashed - 1 cup
15. Chhole masala pwd - 1 ½ tbsp
16. Red chilly pwd - ½ tsp
17. Salt to taste
Preparation
A.To make Bhatura:
1. Take maida flour in a mixing bowl. Add sooji to it.
2. Add baking pwd, sugar and salt. Combine well.
3. Add yoghurt and mix well.
4. Knead to smooth dough.
5. Cover it with damp cloth and allow to rest for 3 to 4 hrs.
6. After the resting time, you can see the dough is more
soft, moist and slightly rised.
7. Apply little maida flour ( to avoid sticking ) to hands and
knead well.
8. Divide the dough to equal sized balls.
9. Roll it to big sized poori.
10. Heat oil in a thick bottomed wok.
11. Gently drop the rolled poori in hot oil.
12. Wait till it puffs up and flip it to other side.
13. Deep fry until it turs golden & crisp on both sides.
B.To Make Chhole Masala:
1. Heat oil in a pressure cooker;
2. Add cumin seeds, bay leaf & cinnamon stick.
3. Sauté till it crackles.
4. Add finely chopped onion and cook till its golden brown.
5. Add ginger garlic paste and fry for a minute.
6. Add mashed tomatoes and cook for two minutes.
7. Now add chhole masala pwd and stir well.
8. Add red chilly pwd and salt.
9. Cover and cook in low medium flame for 6 to 7 mins.
10. You can see the oil separates out from the gravy.
11. Now add the soaked chana / chickpeas.
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ISHITA DHIR