CHOLE & BATURA
CHOLE & BATURA RECIPE
CHICKPEAS IN A CREAMY TOMATO SAUCE WITH PILLOWY BREAD
KITCHEN CHARISMA SHAH
INGREDIENTS (SERVES 8-10)
- 3 tbs olive oil
- 1 medium tomato (diced)
- 1 (14.5 oz) can of whole tomatoes in tomato juice
- 2 medium yellow onions (diced)
- 4 tsp garlic (minced)
- 4 tsp ginger (minced)
- 2 tsp dhana jeeru
- 1 tsp cumin seeds
- 2 tsp haldi (ground tumeric)
- 2 tbs kasori methi
- 1 tsp garam masala
- 1/4 tsp amchur powder
- 1/4 tsp fennel seed powder
- 3 tsp tomato paste
- 4 bay leaves
- 1/2 c cream
- 3 (14.5 oz) cans of garbanzo beans/chickpeas
- 2 tsp chole masala
- 4 tbs adu marcha
- 2 1/2 tbs mirchi
- lemon juice to taste
- salt to taste (about 1 1/2 tbs)
BATURA (MAKES 8-10 SMALL BATURAS)
- 1/2 c quinoa flour (or whole wheat flour)
- 3/4 c all purpose flour
- 1/4 c vital gluten wheat flour
- 1/2 c greek yogurt
- 1/2 c milk
- 1 tsp salt
- 1 tsp sugar
- 1/4 tsp baking soda
- olive oil for frying
- This recipe really relies on soft steamed chickpeas. I have found the best way to accomplish this is by pressure cooking canned chickpeas covered in water for 1 1/2 hours over low heat.
- Heat the olive oil in a large wok (I love this one!).
- Add the cumin seeds and let cook for 30 seconds (seeds should be sizzling).
- Add the garlic, ginger and bay leaves. Sauté until golden brown.
- Add adu marcha and sauté for a minute.
- Add the onions and sauté until translucent.
- Add the dhana jeeru, and haldi. Toast for a minute.
- Add the canned tomatoes, tomato paste, and mirchi. Cook for about 5-7 minutes or until the tomato smell goes away.
- Let this cool for a few minutes and then blend it becomes a VERY smooth sauce. Personally, I like to use my Vitamix for this. If you cook quite a bit and haven't invested in a Vitamix you should. Yes its an investment, but it will last you for years. My mom has been using hers for 10+ years.
- Return this resulting sauce to the wok and heat. Add the chopped tomato and pressure cooked chickpeas. Bring to a light simmer.
- Add the cream, garam masala, amchur powder, fennel, kasori methi and salt. Cook for an additional 5 minutes.
- Garnish with a lemon wedge, chopped onions and fresh cilantro. Serve with a batura.
- Mix all ingredients (minus the oil for frying) in mixer (we love this one!).
- Set aside in a warm spot covered with a damp cloth for at least two hours.
- Heat the oil over medium high heat for frying.
- Roll the batura batter into small 1.5" diameter balls. Flatten the balls by hand and roll with a rolling pin into 5" diameter circle.
- Slowly dip into oil and fry until golden brown and fluffy (like in the picture).