CHOLE & BATURA

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CHOLE & BATURA RECIPE

CHICKPEAS IN A CREAMY TOMATO SAUCE WITH PILLOWY BREAD

KITCHEN  CHARISMA SHAH 

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INGREDIENTS (SERVES 8-10)

CHOLE

1. 3 tbs olive oil
2. 1 medium tomato (diced)
3. 1 (14.5 oz) can of whole tomatoes in tomato juice
4. 2 medium yellow onions (diced)
5. 4 tsp garlic (minced)
6. 4 tsp ginger (minced)
7. 2 tsp dhana jeeru
8. 1 tsp cumin seeds
9. 2 tsp haldi (ground tumeric)
10. 2 tbs kasori methi
11. 1 tsp garam masala
12. 1/4 tsp amchur powder
13. 1/4 tsp fennel seed powder
14. 3 tsp tomato paste
15. 4 bay leaves
16. 1/2 c cream
17. 3 (14.5 oz) cans of garbanzo beans/chickpeas
18. 2 tsp chole masala
19. 4 tbs adu marcha 
20. 2 1/2 tbs mirchi
21. lemon juice to taste
22. salt to taste (about 1 1/2 tbs)

BATURA (MAKES 8-10 SMALL BATURAS)

1. 1/2 c quinoa flour (or whole wheat flour)
2. 3/4 c all purpose flour
3. 1/4 c vital gluten wheat flour
4. 1/2 c greek yogurt
5. 1/2 c milk
6. 1 tsp salt
7. 1 tsp sugar
8. 1/4 tsp baking soda
9. olive oil for frying

INSTRUCTIONS

CHOLE

1. This recipe really relies on soft steamed chickpeas.  I have found the best way to accomplish this is by pressure cooking canned chickpeas covered in water for 1 1/2 hours over low heat.  
2. Heat the olive oil in a large wok (I love this one!).
3. Add the cumin seeds and let cook for 30 seconds (seeds should be sizzling).
4. Add the garlic, ginger and bay leaves.  Sauté until golden brown.
5. Add adu marcha and sauté for a minute.
6. Add the onions and sauté until translucent.  
7. Add the dhana jeeru, and haldi.  Toast for a minute.
8. Add the canned tomatoes, tomato paste, and mirchi.  Cook for about 5-7 minutes or until the tomato smell goes away.
9. Let this cool for a few minutes and then blend it becomes a VERY smooth sauce.   Personally, I like to use my Vitamix for this.  If you cook quite a bit and haven't invested in a Vitamix you should.  Yes its an investment, but it will last you for years.  My mom has been using hers for 10+ years.  
10. Return this resulting sauce to the wok and heat.  Add the chopped tomato and pressure cooked chickpeas.  Bring to a light simmer.
11. Add the cream, garam masala, amchur powder, fennel, kasori methi and salt.  Cook for an additional 5 minutes.  
12. Garnish with a lemon wedge, chopped onions and fresh cilantro.  Serve with a batura.

BATURA

1. Mix all ingredients (minus the oil for frying) in mixer (we love this one!).  
2. Set aside in a warm spot covered with a damp cloth for at least two hours.  
3. Heat the oil over medium high heat for frying.  
4. Roll the batura batter into small 1.5" diameter balls.  Flatten the balls by hand and roll with a rolling pin into 5" diameter circle.
5. Slowly dip into oil and fry until golden brown and fluffy (like in the picture).

GLOSSARY OF SPICES CAN BE FOUND HERE

*these values are approximate and only for the chole (not batura)

*these values are approximate and only for the batura (not the chole)