Spicy and Saucy Chole with deep fried Soft Bature / Spicy chickpeas with deep fried Bread

This is a combination of spicy Chickpea curry and fried bread called batura. This is a heavy breakfast item and  a popular street food which is very popular in northern parts of India. This is also called as chole poori as the batura resembles a poori. This has been my all time favorite restaurant food. When ever we go out for dinner, I order these without thinking about the calories :-) Though it is a  heavy junk food item, this is so yummy. 

After my marriage when I came to Banglore I tried this in a restaurant and from then on I haven't stopped ordering this whenever we go out. My Husband gives a big NO to this as this is very rich and highly fattening. Now  a days I make this at home but very very rarely. This time I thought of making this for iftar as this will be  a whole meal for dinner. 

In restaurants we will be getting big baturas, I made small ones so that I can fry them easily. Everyone will be having their own variations in making this chole bature. This is my version of making the batura and for curry I followed “Aayi’s Recipes” blog, which has so many collection of recipes.

Please excuse the poor photo quality of the batura snap, as I took that in low light i.e at the time of iftar.

Ingredients:
For Batura:

1. Maida / All purpose flour- 1cup
2. Ghee- 1tsp
3. Yeast- 1/2tsp
4. Sugar- ½ tsp
5. Hot water- ½ cup
6. Egg- 1no
7. Salt- to taste
8. Water- enough for kneading
9. Oil- for deep frying

Method

For batura:

1. Crumble the ghee into the flour. Mix well till the mixture resembles sand. Keep it aside fro 10 minutes.
2. Mix yeast, sugar and warm water together in a cup and keep it aside for rising. The yeast will rise and get frothy within 15minutes.
3. Pour this yeast mixture into the prepared  flour and mixture into the prepared flour and mix well.
4. Add the egg and salt to taste. Knead the dough well. Sprinkle water in between till the dough becomes soft and pliable. Keep it aside for rising for about ½ an hour.
5. Make small balls and roll them like pooris (but slightly thicker).
6. Heat the oil in a frying pan . When it is sufficiently hot, deep fry the baturas.
7. Serve hot with chole curry.

For Chole curry: Adapted from Aayi’s Recipes

1. Chana / chickpea- 1 ½ cups
2. Tomatoes- 2nos
3. Cardamom- 1no
4. Cloves- 3nos
5. Cinnamon- 1 small stick
6. Coriander seeds- ½ tsp
7. Jeera seeds- ½ tsp
8. Fenugreek seeds- ¼ tsp
9. Pepper seeds- ¾ tsp
10. Onions- 2nos
11. Ginger and Garlic paste- 1tbsp
12. Red chilli powder- 1tsp
13. Salt- as per taste

Method:
For  chole curry:

1. Soak the chickpeas in water overnight and cook them in pressure cooker till soft.
2. Grind the tomatoes and keep it a side.
3. Dry roast cardamom, cloves, cinnamon, coriander seeds, jeera seeds, fenugreek seeds, pepper seeds and powder them.
4. Heat oil in a kadai and fry the chopped onions till golden brown in colour. Add the ginger and garlic paste and stir well.
5. Add the ground tomatoes, ground masala, red chilli powder and salt. Cook for sometime and add the cooked chickpeas and cook for some time.
6. Garnish with coriander leaves and serve this hot with bature.

I am sending this to Serve it fried which is co hosted by Krithi’s Kitchen, Joy from fasting to feasting and Iftar nights.