Chola Bhatura is one of the most famous North Indian Dish. It is a mouthwatering breakfast in Delhii, evening and occasional snacks in Kolkata and Mumbai and down South; you could also find its popularity in the food courts of the various malls.

Ingredients of Bhatura:

Maida flour 1 kg

Curd 250 gm

Salt ( according to taste)

Chili Powder (according to taste)

Eno water; it is Eno and water mixed together (this is optional; however it makes the Bhatura more soft and puffy)

Ingredients of Chola:

White Chola / chick peas (kabuli) ½ Kg

Onions 3 piece

Tomato 2 piece

Green Chili 3 piece

Garlic 1 spoon

Ginger 1 spoon

Coriander leaves 1 spoon

A pinch of Ajwain /carom seed (Trachyspermum ammi)

A pinch of cumin seed (jeera)

Everest Chola masala

Garam masala

Turmeric powder

Salt (according to taste)

Oil

Method for preparing Chola:

•  Soak the White Kabuli Chola for around 4-5 hours in water.
• Drain the water and boil it in a pressure cooker with fresh water.
• Allow the Chola to be boiled for around 20 to 30 minutes. It takes time.
• Grind the onion, green chilli, garlic and ginger together. Then, the tomato should be grinded apart in the mixer grinder.
• Now heat the oil in a pan, add the cumin and carom seeds .Carom seed is added as it helps in digestion. When the seeds crackle, add the onion, chilli, ginger and garlic paste and sauté till the paste turns golden brown. You would notice that the oil leaves the paste.
• Add the tomato pure this time and sauté it till the oil again begins to leave from the whole paste.
• When the paste is fried well, add Everest Chana Masala, turmeric powder, garam masala and salt and sauté it for 2 minutes.
• At last add the boiled Chola and water to the fried paste. Allow all the ingredients to mix well. Simmer for 10 to 15 minutes.
• Sprinkle finely chopped coriander leaves over the spicy and mouthwatering Chola .
• Serve hot.

Method for preparing Bhatura:

• Take the Maida flour. To it add salt, Chili Powder and Eno water (optional).Mix all of them well.
• Now dough the flour with curd. Knead the dough with the minimum possible use of water. It is due to the curd that the Bhatura would have a sour flavor.
• Keep aside and allow it to ferment for 4-5 hours so that the dough softens and become puffy.
• After the dough has fermented well, roll out round to make puris.
• Deep fry them in hot oil till the Bhatura puffs up.

Serving:

                             Serve the puffed up Bhatura with the spicy Chola, onion rings, sliced lemon and mango pickles.