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Chole Bhature Canapes
Servings – 2 – 3
INGREDIENTS
All purpose flour – 300 grams
Salt – 1/2 teaspoon
Baking soda – 1/8 teaspoon
Curd – 160 grams
Warm water – 80 milliliters
Chickpeas – 200 grams
Water – 1 litre
Water – 1 litre
Salt – 1 teaspoon
Oil – 30 milliliters
Cumin – 1 teaspoon
Onions – 85 grams
Ginger garlic paste – 1 tablespoon
Tomato – 130 grams
Green chili – 1 tablespoon
Salt – 1 teaspoon
Red chili – 1 teaspoon
Turmeric – 1/2 teaspoon
Chaat masala – 1 teaspoon
Chana masala – 1 teaspoon
Water – 60 milliliters
Coriander – 2 tablespoons
Oil – for frying
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt, 1/8 teaspoon baking soda, 160 grams curd and mix it well.
2. Add 80 milliliters warm water and knead it into a smooth soft sough.
3. Rest the dough for 2 hours.
4. In a bowl, add 200 grams chickpeas, 1 litre water and soak for 4 hours.
5. Take a pressure cooker, add soaked chickpeas, 1 litre water, 1 teaspoon salt and cover it with lid.
6. Cook until you hear 3 whistles.
7. Open the lid and remove it from heat.
8. Drain the chickpeas and keep aside.
9. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
10. Then, add 85 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 tablespoon ginger garlic paste and stir well.
12. Now, add 130 grams tomato, 1 tablespoon green chili and mix it well.
13. Cook for 5 – 7 minutes on medium heat or until it turns soft and pulpy.
14. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon chaat masala, 1 teaspoon chana masala and mix it well.
15. Then, add 60 milliliters water and mix it again.
16. Cook for 3 – 5 minutes on medium heat.
17. Now, add the boiled chickpeas and mix it well.
18. Cook for 8 – 10 minutes on medium heat.
19. Add 2 tablespoons coriander and mix it well.
20. Cook for another 3 – 5 minutes on medium heat.
21. Remove it from heat and keep aside.
22. Take a ball from dough and dust it with flour.
23. Flatten it with the help of a rolling pin.
24. Cut out circles from it.
25. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
26. Remove it from heat and drain it on an absorbent paper.
27. Place it on a serving plate.
28. Add the prepared chole on it.
29. Garnish with onion and green chili.