Tomato Poori with Chole
INGREDIENTS FOR POORI:
1 cup wheat flour
2 medium sized tomatoes
2 tblsp finr rava/ semolina
1 tsp ghee
1/2 tsp red chilli pdr
1/2 tsp coriander pdr
1/4 tsp cumin pdr
Pinch of garam masala (optional)
Pinch of hing / asafoetida
2 tblsp finely chopped curry leaves
Salt to taste
Oil for deep frying
PROCEDURE:
- Roughly chop the tomatoes and blend them into a smooth paste
- Put it in a wide bowl, add all the other ingredients , mix well
- Give a good mix and prepare a soft but stiff dough
- Make small balls , dust with little flour and roll into pooris
- Heat oil, drop the rolled poori one at a time
- Press the poori with the back of the spatula or throw the hot oil over the poori using the spatula.
- Within seconds poori will puff up nicely
- Turn the puffed poori and fry on both the sides
- Serve hot poori with any side dishes of your choice
Chole:
1/4 kg soaked kabuli chana(chick peas)
2 tblsp chana dal(bengal gram)
1 tej patta(bay leaf)
2 badi elaichi (big cardamom)
Boil the above ingredients in cooker for 5-6 whistles till it becomes soft
2 chopped onions
1 chopped tomato
4 tsp sp oil
1 /2 tsp turmeric powder
2 tsp chilli powder
2 tsp chole masala
Corriander leaves
PROCEDURE:
1/4 kg soaked kabuli chana(chick peas)
2 tblsp chana dal(bengal gram)
1 tej patta(bay leaf)
2 badi elaichi (big cardamom)
Boil the above ingredients in cooker for 5-6 whistles till it becomes soft
2 chopped onions
1 chopped tomato
4 tsp sp oil
1 /2 tsp turmeric powder
2 tsp chilli powder
2 tsp chole masala
Corriander leaves
PROCEDURE:
- In a pan take oil and saute onions ,when it becomes pink add tomato chopped and fry
- Add chilli powder,haldi and chole masala and fry
- Put boiled chana ,salt to taste ,1/4 cup water and cook till it becomes little thick
- Garnish with corriander leaves and serve with batura or poori
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