PUNJABI KHATTEY CHOLEY - BHATUREY

Ingredients for Choley

• 250 Grm White Chick Peas (Kabuli Chana-safed choley) (soaked overnight or at lest 8 to 10 hrs in warm water)

choley white- chick pea

• 1 Table Spoon Chana Daal (soaked
• 1 Tea Bag
• 1 Table Spoon Bhuna Zeera (Roasted and coarsely ground cumin seeds).
• 1 T.Spoon turmeric powder .
• 2 Table spoon Dhaniya powder (dry coriander seeds finely ground).
• 2 T.Spoon degi mirch (very fine red chilly powder)
• 1 big Table Spoon Full of (Imli ) tamarind pulp OR Anardana powder (pomegranate dry powder).

pomegranate dry powder-anardana powder

• Puree of 3 medium tomatoes .
• 2 Tablespoon oil ("i use- clarified butter = ghee")
• 1 Heaped T.Spoon Garam masala powder
• Salt To taste.

Ingredients for Bhaturey

1. 1/2 cup of potatoes (boiled & grated)
2. 1/2 cup Dahi (beaten curd )
3. 1 cup of all-purpose flour (Maida)
4. 1 Table Spoon Suji (rawa)
5. salt (to taste)
6. 1 & 1/2 tsp. of Cooking oil
7. More Cooking oil (for deep frying)

For Garnishing The Choley

1 Large Onion (sliced)
4 lemon Wedges
2-3 Green chilly - finely chopped
Fresh Green Coriander leaves - finely chopped

coriander leaves

Directions
Choley

1. Pressure cook the Chanadaal and Chana (Chick Peas) with the tea bag for 3 whistles until they are soft. Keep aside. Discard the tea bag.
2. Heat the oil in a pan.
3. Add red chilli powder, pomegranate powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
4. Add the tomatoes paste and saute for 2 minutes
5. Add Tamarind Pulp (if not added pomegranate powder in dry masala )
6. Add the chick Peas and its remaining water and mix well. Simmer for 10 to 15 minutes.
7. Add Gram masala And set aside. Roasted cumin powder

Bhaturey

1.Combine the flour, Potato, 1 ½ teaspoons of oil , Dahi, Suji and salt and knead into a firm dough without using any water.
2.Knead the dough very well until it is smooth. Cover with a wet muslin cloth and give rest to the dough for 10 minutes.
3.Divide the dough into equal parts and roll out into circles of 125 mm. (5") diameter.
4.Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
5.Serve hot with the cholay, sliced Onion , chilly , lemon wedges & Green coriander HOW TO MAKE TAMARIND PULP.

1. Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.
2. mash Imli in water with hand or help of a flat spoon thoroughly.
3. Sieve and drain the water and pulp with help of big net strainer.
4. use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .

Rajma Chawal

Kadi Chawal And Rajma Chawal , One Of My most Favorite Dish Till Now,
This dish I Still Remember one summer holiday when me and my Di, (elder Sister) Went to Our Grand Mother's house for vacations ,One after noon My grandmother cooked this Delicious dish (Rajma Rice) for dinner for 15 people of our house and went to market , You Wont Imagine that that whole food was gorged by 2 little girls (me and Di) , and after returning From Market What Nani (grand ma) did to us That's indescribable, Still I want to share the same recipe here, Hope your tiny totes will enjoy this dish same as we still .Because still disappears in a jiffy .



Rajma (Red Kidney Beans)

• Dried kidney beans: 250 gms, (soaked for minimum 8 hours.)
• Water: 1 litre,
• Red chilly powder: 1/3 tsp, (I Use degi Mirch )
• Turmeric powder: 1/3 tsp,
• Ghee: 2 Table sp.(ghee is best taste in kidney beans)
• Ajwain: 1/2 tbsp,
• Coriander powder: 2 tbsp.
• Cumin seeds: 1 T.sp.
• Fennel seeds: 1/2 tsp.
• Chopped ginger: 2 Table Sp.
• Garam masala: 1 tsp.
• Tomatoes (chopped): 4 Table sp.
• Fresh coriander (chopped): 1 Table Sp.
• Salt: to taste.

Method For Rajma :

1. Soak dried Rajma in water for at least eight hours.
2. Boil till beans are soft and tender but not broken. (aprox 1/2 hour on sim after 1st whistle of pressure cooker)
3. Mash Few Beans and mix them well with remaining Rajma.
4. Drain (save the cooked water) and keep aside.
5. Save the water it is cooked in aside.
6. Dry Roast On Hot Tawa & Grind the cumin seeds, fennel seeds and ajwain seeds to a powder.
7. Add Coriander Powder to this powdered spice mix.
8. Heat ghee in a pan and sauté ginger.
9. Add red chilly powder, turmeric powder, chopped tomatoes and ground powder .
   
10. Mix well. Now add the Rajma and the water it was boiled in.
11. Now add the salt and garam masala. Garnish with fresh coriander.
12. Serve with Hot Plain Rice.(recipe separately Included)
    

Handy Hints :

• These are Meant to be served with plain steam Good Rice.
• If The gravy seems thick add little more water.
• You can add Minced Onion and Garlic too while frying the Masala ,For that First Fry Onion Garlic then add rest of the spices and tomotes as given above .