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Duration: 1 hour
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|For Punjabi Chole Masala|
|Tomato for puree||5 (medium size)|
|Salt||as per taste|
|Red chilli powder||2 tsp or as per taste|
|Punjabi chole masala||2 tsp|
|Coriander leaves (chopped)||2 tsp (for garnishing)|
|Maida/All purpose flour||750 gms|
|Soda water||1 small size full bottle|
|Salt||as per taste|
|Oil||for deep frying|
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For Punjabi Chole Masala:
- Soak chickpeas overnight or for 7-8 hours in sufficient water.
- Drain water and boil chole/chickpeas with salt, tea bag and soda in a pressure cooker. You can also prepare tea bag at home like me.
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- Let pressure drop on its own. Remove tea bag from the boiled chole.
- In the boiled chole, add tomato puree, salt and punjabi chole masala powder.
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- Now prepare a temper, heat oil, add curry leaves and red chilli powder.
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- Temper chole, cook chole for at least 15 minutes. Mash chole and if you want semi dry consistency add water accordingly. Do not cover the cooker.
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- Punjabi chole masala is ready to serve. Garnish with chopped coriander leaves.
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- Sieve maida/all purpose flour, sooji, and salt.
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- Add soda water and sugar, mix well.
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- Knead everything well. Prepare a smooth dough.
- Cover dough with a cloth and keep dough for 15 mins.
- Heat oil in a deep frying pan or kadhai.
- Make balls from the dough and prepare bhature with the help of rolling pins.
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- When the oil is hot enough, place bhatura in the oil. Let bhatura puff.
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- When the bhatura are light golden, remove from oil and keep on a tissue paper to drain excess oil.
- Make rest of the bhatura this way.
- Serve the bhatura hot with punjabi chole masala and onion wedges.
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