Amritsari Chole and Bhature

Instructions

Amritsari Chole

Step 1: Wash chole well and soak them in enough water for at least 7-8 hours or overnight.

Step 2: Transfer the chole into a cooker and add water and tea bags.

Step 3: Close the lid and steam chole on medium heat for 20 minutes.

Step 4: Heat up oil in a pan and add cumin seeds.

Step 5: When cumin seeds splutter, add onion and fry well on medium heat until it turns light brown.

Step 6: After frying onion for about 7-8 minutes, when the onion begins to turn light golden add ginger-garlic paste and fry well together.

Step 7: When onion gets brownish color add tomato puree and fry well for another 5-6 minutes.

Step 8: When oil begins to release from the masala add chole masala, red chili powder, salt and fry well together for about a minute.

Step 9: Remove the tea bags form the cooked chole and add chole along with the water.

Step 10: Simmer chole on medium heat for about 7-8 minutes.

Step 11: Add ginger julienne, green chilies and mix well. Amritsari chole are ready.

Boondi Raita

Step 12: Take a strainer and place it on a bowl.

Step 13: Add bundi and water in the strainer and soak it for about 10 minutes.

Step 14: Mix curd, salt, red chili powder, coriander leaves, chat masala well and beat the mixture really good until it turns creamy.

Step 15: Drain all the water from soaked boondi and add that.

Step 16: Mix well and boondi raita is ready.

Onion Salad

Step 17: Soak onion slices on ice water for just about 30 seconds and take them out.

Step 18: Drain all the water from soaked slices and sprinkle red chili powder, coriander leaves,  chat masala. 

Step 19: Mix everything well together and onion salad is ready.

Bhature

Step 20: Mix curd, water, salt and baking powder well together and add maida.

Step 21: Knead the dough and take out small ball form it.

Step 22: Make it smooth and even.

Step 23: Sprinkle dry flour on the rolling board and roll out bhatura from the dough ball.

Step 24: Heat up oil on high heat in a pan and drop bhatura into it.

Step 25: Press it a little and when lower side gets nice golden color, flip the bhatura over.

Step 26: When other side is fried well take the bhatura out, drain excess oil and transfer it into a dish.  Bhatura is ready.