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The quintessential North Indian dish can now be easily cooked at home. All you need is a little time in the kitchen, patience and lots of love!
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2 cups Chickpeas
2 cups Maida
1/2 cup Wheat Flour
2 Onions, chopped
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1 tsp Yeast
2 tsp Sugar
3 tsp Salt
2 cups Water
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1 tsp Garlic
1 tsp Ginger
1 Tomato, chopped
1 bunch Coriander Leaves
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1 tsp Cumin Seeds
1 Black Cardamom
8 Black Peppercorns
3 Cloves
2 tsp Oil
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1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
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1 Bay Leaf
1 Cinnamon Stick
2 Green Cardamoms
Dried Amla
Tea Leaf
Boil chickpeas along with tea leaf and dried amla.
Pour oil in a pan. Put all the whole spices, add chopped onions, garlic and ginger, and saute till golden brown.
Add turmeric, red chilli, coriander powder, cumin powder and salt. Add some water and mix well.
Add boiled chickpeas and chopped tomatoes. Mix well.
Transfer the mixture into a pressure cooker. Add coriander leaves and pressure cook it.
Take yeast in a bowl, add sugar and water to it. Stir them together.
Take maida in a big bowl, add wheat flour, salt and yeast mix to it.
Stir and add water to it. Knead the mixture to form a dough. Cover the dough with a cloth.
Take the dough and roll into round thin chapattis. Fry them to make bhature and serve hot with choley.
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