Charishmas Amazing Homemade Bhatoora Recipes

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CHARISHMA'S INDIAN CHOLE



Charishma's Indian Chole image

Make and share this Charishma's Indian Chole recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Curries

Time P1DT45m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup chickpeas (boiled)
1 large onion, peeled, washed and finely chopped
2 large tomatoes, paste of
salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder (Everest brand)
3 tablespoons fresh coriander leaves, washed and finely chopped
water, to boil the chickpeas
1 tablespoon extra virgin olive oil

Steps:

  • Boil the chickpeas in an open-mouthed vessel if you have time on your hands. Otherwise, pressure cook the chickpeas soaked overnight(Washed and drained) in a pressure cooker upto 2 whistles.
  • Heat oil in a pot.
  • Add onions and stir-fry until browned.
  • Add tomato paste and cook until it thickens.
  • Add the pressure cooked chickpeas along with the water in which they have been pressure cooked. Mix well.
  • Add all the spice powders and salt to taste.
  • Mix well and cook for a few minutes.
  • Garnish with corriander leaves.
  • Remove from heat and serve hot with Bhatoora.

Nutrition Facts : Calories 134.9, Fat 4.4, SaturatedFat 0.6, Sodium 191.7, Carbohydrate 21, Fiber 4.6, Sugar 4, Protein 4.3

CHARISHMA'S AMAZING HOMEMADE BHATOORA



Charishma's Amazing Homemade Bhatoora image

This is a wonderful Indian bread served hot with Channa masala (recipe no. 36606). You will love it and make it a regular part of your Indian cuisine.

Provided by Charishma_Ramchanda

Categories     Breads

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon cooking oil
1 teaspoon sugar
1/2 cup yoghurt
water, as required to knead
oil, to deep fry

Steps:

  • Mix all the dry ingredients together in a bowl.
  • Fold in oil and yoghurt. Prepare a soft dough by kneading this well and keep it aside. For best results, keep it aside for 7-8 hours or overnight (I recommend keeping it aside overnight for best results).
  • Pinch off small balls of the dough.
  • Roll them with 1/4 inch thickness.
  • Heat oil in a wok.
  • Deep fry the rolled out dough in the hot oil.
  • Remove from heat once brown specs appear on either side and the bhatoora fluffs up and shows an inflated appearance.
  • Drain excess oil off the bhatoora on clean kitchen paper napkins.
  • Serve hot with Pindi Channa (Recipe no. 36606).

Nutrition Facts : Calories 280.3, Fat 5, SaturatedFat 1.2, Cholesterol 4, Sodium 463.4, Carbohydrate 50.2, Fiber 1.7, Sugar 2.6, Protein 7.5

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