Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

CHOLE MASALA AND BATURAS (CHICK PEA CURRY AND NORTH INDIAN FRIED BREAD)

I’ve tried many recipes for Chole, most times using the ready made chole or chana masala. This morning I was up earlier than usual, in spite of it being the weekend and while browsing through the internet came across this recipe in The Hindu for Chole and Baturas.

This is what you’ll need

For the CholeĀ 

Kabuli chana: 250gms ( I used 2 small tins)

Onions: 3 (sliced)

Tomatoes: 3 (sliced)

Garlic: 4 cloves ( chopped)

Ginger: 1/4″ piece (sliced)

Gren chillies: 3 (chopped)

Cloves: 3

Cardamom: 3

Cinnamon: 1/2″ piece

Turmeric powder: 1 tsp

Chilli powder: 1 1/2tsp

Coriander powder: 1tbsp

Fennel seeds: 1/4tsp

Cumin seeds: 1/2tsp

Peppercorns: 4

Coriander leaves: 2tbsp (chopped)

Amchur: 1tsp

Tomato chilli ketchup: 2tsp

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Since I used the cooked tinned chana, I modified this step a little. Instead of pressure cooking the soaked chana, I boiled the chana with the cloves, cinnamon, cardamom, half of the turmeric powder, chilli powder and coriander powder. Boil for around 5-7 minutes with half a glass of water. Keep aside.

2. Heat the oil in a pan and add the tomato chilli ketchup. Add the onions, green chillies, ginger, garlic and fry for 2-3 minutes. Add the rest of the turmeric powder, chilli powder, coriander powder, cumin seeds, fennel seeds, pepper corns, amchur along with the tomatoes and coriander leaves. Fry well until nicely brown.

3. Let it cool and grind with a little water to a smooth paste.

4. Add the ground paste back to the pan and pour in the cooked chick peas along with the water and salt.

5. Check the seasoning and adjust salt if required. Bring the mixture to a boil.

6. Serve hot with baturas.

Approximate preparation and cooking time: 40 minutesĀ 

Serves: 4

For the Baturas

Wheat flour: 1 1/2 cups

All purpose flour: 4tbsp

Bread: 2 slices

Milk: 1/4cup

Yoghurt: 3-4tbsp

Salt

Oil for frying

Let’s get cooking
1. Soak the bread slices in the milk until soft and soggy.
2. Mix in the wheat flour, all purpose flour, yoghurt and salt. Knead well to a soft dough. (Add water only if required)
3. Cover with a damp cloth and keep for 4-5 hours.
4. When ready to make baturas, heat the oil and roll out into large discs and deep fry in hot oil.
5. Serve with chole.

Dietician’s Note

Chickpeas are a good source of protein. They are rich in both soluble and insoluble dietary fibre. The soluble fibre helps reduce cholesterol and studies have shown that insoluble fibre not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders.

Soluble fibre helps stabilize blood sugar levels. They have a low Glycaemic Index which means carbohydrate in them is broken down and digested slowly. This is helpful for diabetics

The high fibre content of the chickpeas helps maintain satiety and hence an excellent for weight loss diets.

 

 

 

 

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