Tuesday, 6 March 2012


  • 1 cup kabuli channa (Bengal Gram)
  • 1" stick dalchini (cinnamon)
  • 2 moti illaichi (big cardamom)
  • 3 laung (cloves)
  • 1 tea bag
For tadka:
  • 2 big onions (thinly sliced)
  • 1 green chilly (slit)
  • 1"grated ginger
  • 2 tomatoes (finely chopped)
  • 1 tbsp amchoor powder (dry mango powder)
  • 1tsp channa powder
  • 1tsp dhania powder
  • 1/2 tsp garam masala
  • salt and red chilly powder (acc.to taste)
  • 4-5 tbsp oil

  1. Soak channa with dalchini, laung, moti illaichi and tea bag with enough water for overnight.
  2. Pressure cook all the ingredients along with tea bag. Keep on low flame for 20-30 mins after one whistle.Keep it aside.
  3. Heat oil in kadai, add onions, green chilly and ginger. Saute it onions turn dark brown....
  4. Add tomatoes, cook well till oil separates....mash occasionally.
  5. Add dhania powder, channa masala, amchoor powder,garam masala, red chilly powder and salt. Mix well.
  6. Remove tea bag from boiled channas and add to the onion masala.
  7. Mix well and cook for 15-20 mins on low flame.
  8. Keep stirring and mash occasionally in between.
  9. At the time of serving ...take oil in tadka pan ...add 4-5 slit green chillies, fry them in oil, add salt and 1/2 tsp of dry mango powder...remove from fire and serve them along with chole bhature......
For Bhature:

3 cups maida (plain flour)
1/2 cup suji
1/2 tsp baking powder
1/2 salt
1/2 cup curd
oil for deep frying

  1. Sieve together the plain flour and baking powder.
  2. Add suji, salt and curd into flour and baking powder. Knead with warm water to make dough of rolling consistency.
  3. Knead with greased hands till the dough is smooth.
  4. Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment for 3-4 hrs.
  5. Make small balls from the dough, roll into oblong shape.
  6. Deep fry in oil on both sides until golden brown.
  7. Serve hot with CHOLE and kachumer salad (recipe coming soon)
Enjoy your Sunday Brunch......

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