Question

recipe of Chola bhatora please tell me, not tell wrong answer please help me its urgent in 100 words

Answer 1

Punjabi Chole Bhature | Chana Bhatura PrintPrep time20 minsCook time30 minsTotal time50 mins Punjabi Chole Bhature | Chana Bhatura is one of the tempting and flavorful dishes from Punjabi Cuisine. The combination of ‘Chickpea Curry’ and ‘Fried Flatbreads’ is known as ‘Chole Bhature’.Author: Anupama PaliwalRecipe type: BreakfastCuisine: IndianServes: 6-8IngredientsFor Chole/chickpeas Curry:Chickpeas/kabuli Chana, Soaked Overnight - 1 Cup (You Can This Substitute With Canned Chickpeas)Garlic Cloves, Sliced - 2 TbspTea Bags - 2 Or 2 Tbsp Tea Tied In A Muslin ClothGinger, Julienned - 1 Tbsp + More For GarnishingGreen Chili, Sliced - 4-5 (Add Less If You Are Adding Red Chili Powder)Red Onion, Chopped - 1 MediumDried Mango Powder/Amchur - 1 TspSalt To TastePomegranate Seeds/Aananardana - 1 TspTomato Puree - ¾ CupTurmeric Powder/Haldi Powder- ¼ TspCoriander Powder/Dhania Powder - 1 TbspChana Masala - 2 Tbsp (I Have Used Mdh Chana Masala)Oil - 2 TbspCumin Seeds - 1 TspWhole Spices:Bay Leaf/tej PattaCinnamon Stick/dalchini - 1 StickCloves/laung - 2-3Star Anise/chakra Phool - 1Black Cardamom Pods/badi Elaichi - 2½ Tsp Cumin Seeds (Jeera)For The Bhature:All-Purpose Flour/maida) - 1½ CupSemolina/suji - ½ CupBaking Powder - 1½ TspSugar - 2 TspSalt To TasteOil - 2-3 TbspNatural Yogurt - ½ CupWarm Water As NeededOil For Deep-FryingFor Serving:OnionsLemon WedgesFresh Coriander LeavesPickleInstructionsFor The Chole:Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat.Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.Let the pressure come off. Discard the spices and tea bags and keep aside. Discard the tea bag.Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.When the seeds crackle, add ginger and sauté for a minute.Add onions and sauté till the onion is golden brown.Add amchur and anardana and cook for 2 minutes.Add tomato puree and mix well.Add coriander powder, chana masala, and green chilies.Mix well and cook for 5-6 minutes.Add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.For The Bhature:Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.Add yogurt and mix well.Knead into a firm dough without using warm water.Apply little oil and cover it with a muslin cloth.Leave it for 2-3 hours.Divide it into equal portions.Roll out into an oval shape.Heat oil in a pan.Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)For Serving:Garnish chole with ginger slices, coriander, and onions.Serve bhature hot with the prepared chole, onions, pickle and lemon wedges.