Chole buns
For the dough
1 1/2 cup maida
1 tsp salt
1 tsp sugar
1 tsp milk pwd
3/4 cups of milk +1 1/2 tbsp
Tbsp of butter
1 1/2 tsp of dry yeast
Soft the flour on the counter n mix in the salt n milk pwd
In a bowl mix the yeast n sugar in warm milk cover n leave to froth
After it froths make a well in the flour n mix in the frothy yeast. It will be like a very thick batter. Donor mix more flour. Keep mixing with the palm of your hand keep pulling together n kneading. Mix in the bittern knead for a good 15 mins. It will start getting spongy n won’t stick to the hand throw the dough on the counter 2 -3 times while kneading. Slightly oil a deep bowl sprinke lol water cover n leave to rise in a warm place reapeat thrice then punch make Ito desired shapes cover with a wet cloth n let it rise .
For the chole
Kadhai chole
Kabuli chole 1 cup( chick pea)
A tsp of dried amla (gooseberry)
2tbsp chole masala
1 tsp red chilli pwd
1 tbsp dhaniya pwd ( corriander pwd)
1 tsp amchur pwd (dried mango pwd)
1/4 tsp garam masala pwd
I tsp chaat masala
Salt n black salt to taste
1″ ginger cut into jullines
3-4 green chillies slit
2-3 tomatoes cut into chunks
2 tbsp ghee
1/4 tsp ajwain ( carrom seeds)
2 tsps kasuri methi crushed

Soak the chole overnight n drain the next morning add the amla 1-2 bay leaves n 2 big cardamoms n boil in a pressure cooker with water 3-4 cups. Reduce the flame after one whistle n boil for 20-25 mins after the steam released on its own strain n reserve the water. Throw away the cardomom n bay leaf. Transfer the chole to a big bowl n mix in all the dry spices. Ginger n tomatoes. Heat a Kadhai n put the chole mixed with masalas in it keep turning them around gently. Keep putting in the reserved water n cooking till the water is almost dry. Heat the ghee separately in a pan when it’s hot enough put n the geen chilli n ajwain n immediately pour over the chole( donot let the ajwain burn or it will give a very bitter taste) if it burns throw it n make the tadka again mix it properly in the chole
For the chole buns
Dive the dough in roundels
Take a roundel spread it open like we do for a kachori or stuffed paratha stuff with a little chole. Close up the opening put on a greased tray. Continue with the rest of it. Cover with a wet cloth let it rise n bake at 200• for 20 mins. As it starts turning brown remove from the oven brush with butter n serve hot.

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