Cholay-Bhatura

When it comes to food, I am the adventurous dare-devil, albeit a vegetarian one. I like to try new cuisines, new methods, new recipes and any new veggie food. But, my hubby is quite the opposite. He sticks to 'tried and tested', 'close to home' tasting kind of foods. Nothing that looks or sounds fancy for him. So, picking a venue for dining out always starts in an argument... I say Italian, Greek, Thai.... he says Indian, Mexican... he frets and fumes, I crib and cry and finally we end up probably in a Chinese restaurant :-) Not that my choices are always great(remember, they are mostly experimental) and his always bad. His choices are always safe, you can get back home satisfied, if not thrilled. Mine are sometimes real disasters. So it goes on..each sticking to our own, never giving up!

Of the few things that he really likes that is NOT traditional-South-Indian-home-made stuff, is the 'Cholay-bhatura'. That is one thing he loves ordering at hotels and relishes eating. I learned to make the cholay, from recipes on the net, using the readymade cholay malsala. I never tried making the Bhatura at home. I would always serve the cholay with Pooris, until I met my neighbour here, in Wisconsin. She is from UP, India and makes the most delicious tasting cholay-bhatura. I got the recipe from her MIL(whose cholay was better than my friend's) who was visiting, and trust me, this one is a keeper. I am never ever going to buy readymade cholay masala. Using the simple fresh spices gives it a whole new taste dimension. This home-made cholay-bhatura is a a killer combination, and off it goes to Latha's WBB-Combi Breakfasts! Hope y'all enjoy!



Ingredients for Cholay:

2 cups Kabuli Chana(Garbanzo Beans), Soaked overnight and pressure cooked with a little salt
1 big Tomato, finely chopped
1 medium Onion, finely chopped
1" piece of ginger, grated
3-4 Green Chillies, Slit lengthwise and halved
1/2 teaspoon Amchur
1/2 teaspoon Kala Namak
1/4 teaspoon Turmeric powder
Salt to taste
Spices - Grind them to a fine powder:
Cloves(lavanga/laung) - 5
Bay Leaf(palav yele/Tej Patta) - 3 t0 4 small ones
Cinnamon(dalchini chakke) - 1" piece
Pepper corns(kaaLu meNasu/kali mirch) - 8 to 10
Dried Pomegranate Seeds(oNagida daaLimbe beeja/Anaardaana) - 1 teaspoon

Method for Cholay:

1. Heat oil in vessel. When hot, add the green chillies and grated ginger and fry.
2. Add the Onions and fry until translucent.
3. Add the Tomatoes and let them cook well.
4. Add a little water if you feel it is too dry.
5. Mix in the cooked Garbanzo beans.
6. Add the spice powder, amchur, kala namak, turmeric and salt and bring to a boil.
7. Take off heat and serve hot with bhaturas.

Ingredients for Bhatura:

3 Cups Maida(All purpose flour)
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon Om kaaLu(Ajwain/Carom Seeds) - optional
1/2 cup curds
1/2 teaspoon active dry yeast
Oil for deep frying and to make the dough

Method for Bhatura:

1. Sift together Maida, Salt and the Carom Seeds.
2. Mix the yeast in 1/4 cup of warm water with 1/4 teaspoon of sugar and keep aside for 5 minutes.
3. Rub in oil into the maida. You will need atleast a 1/4 cup of oil, or maybe some more. My friend gave me this tip - after you are done rubbing in the oil into the flour, take a tight fistful of flour and drop it. It should hold its shape like a lump and not fall apart. If it falls apart, it needs more oil.
4. Add the yeast solution and curds and mix well.
5. Now, add water as required and knead into a soft dough. Smoothen with oiled hands and keep covered for atleast 4 hours.
6. The dough would now have risen to more than double its size. Punch it down with your fingertips and knead again gently.
7. Heat oil in a kadahi/deep frying pan.
8. Take lime sized portions of the dough and roll into 5-6 inch rounds. Deep fry in hot oil, until it puffs up.
9. Serve hot with cholay and onion salad with lime wedges on the side.