- 4 tbsp ghee
- 1 tsp zeera
- 2 -3 onions (ground to a paste)
- 3 tomatoes (boiled, de-skinned and ground to a paste)
- 1 tbsp ginger-garlic paste
- 2-3 tbsp Zaiqa Chole Masala
- 200 gms chickpeas or channa (soaked overnight and boiled)
- 1 potato (boiled and mashed)
- Salt to taste
- 2 tbsp grated paneer
- 2 tsp cashew (kaju) paste
- 3-4 chopped green chillies
Suggestion – Boil soaked channa with a tea bag, whole garam masala potli (3 green cardamom, 3 cloves, 1 bay leaf & 1 black cardamon) dried amla and little baking soda. Discard amla, tea bag, garam masala potli and water after boiling.
- Heat ghee, add zeera and onion paste, and fry till light golden brown.
- Add tomato puree and fry well for about 6-7 mins or till oil separates.
- Add ginger-garlic paste and sauté well. Add Zaiqa Chole Masala, salt to taste and boiled channa; fry well for 4-6 mins. Add a cup of water to the gravy.
- Add the boiled and mashed potato, cashew paste and salt and bring to a boil; simmer for 15 mins.
- Finally add paneer, chopped green chillies and serve hot with bhaturas/puris.
Basic Bhatura Recipe
- 2 cups maida
- 1 tbsp semolina (rava)
- 1/2 tsp baking powder
- 1/2 tsp sugar
- 1/2 cup curd
- a pinch of baking soda
- Mix all the ingredients and knead with warm water to a soft dough.
- Rest the dough for 2 hours before making bhaturas.