Wednesday, June 6, 2012

Bettering Breakfast #3 Let's tour North India, shall we? Chhole with Aloo Fry and Baked Bhature.



I have become so obsessed with these breakfast posts that I keep getting ideas in my head all day long!! But one thing that I really want to cover in this series is Breakfasts from all over India. Starting from the North! How can anyone not like a heavy Chhole Bhature breakfast?

I remember when I lived in Delhi, every morning we would go out and eat Nagpal Ke Chhole Bhature, and I used to be full in just 1 of those deep fried large Bhaturas. Served with a side of Carrot Pickle, some Curd and Onions cut into rings, this makes the best heavy breakfast after which you feel fully satiated. I could have this dish more often but it's too oily! So I decided to bake the Bhaturas and I was not disappointed at all!


Chhole, Masala Aloo and Baked Bhature
Serves 4
Recipe by Sanjeev Kapoor


Ingredients:

For the Chhole:
2 cups Chickpeas soaked overnight.
1 large Onion, chopped.
1 Medium Tomato, chopped.
2 Green Chilies, Slit.
1 tbsp Red Chili Powder
2 tbsp Coriander Powder
2 tbsp Everest Chhole Masala

For the Aloo:
2 medium Potatoes, boiled and diced.
Salt
Chaat Masala

For the Baked Bhature :

2 cups Flour
1 tbsp Instant Yeast
1/2 cup Warm Water
1/2 cup Milk+Yogurt
1/2 tsp Salt
1 tsp Sugar
1 tbsp Poppy Seeds (optional)

Coriander leaves for garnish.


Method:

Cook Chhole as per instructions on the packet of Everest Chhole Masala. (I will be putting up step by step pics here once I have them, the last time there was some problem with my Camera)



Dissolve Sugar in warm water  and add yeast to it. Leave it covered for 5 minutes. In the mean time cut your Potatoes into dice.


By now your yeast must have turned nice and frothy. Something like this.


Sift the Flour and Salt together.


Add in all remaining ingredients to it.


And knead it into a nice dough ball. I left mine for an hour to rise for 30 minutes.


While the dough rises, heat up a pan with some oil, and fry the Potato Dice till nice and golden brown.


Toss them in Salt and Chaat Masala, and also some Aamchur if you desire. Set aside. You may leave them on the tava without any heat, as the residual heat would still leave them crisp.






Your dough must have risen by now.


Divide it into 8-9 Lemon sized rounds. Preheat oven to 200C/400F


Roll these out one by one into cute oblongs and place on greased baking sheet!


Let them bake for 10 minutes or till slightly golden brown, lesser than what you see in this pic.


Transfer Chhole on to a plate and top them with Masala Aloo, and sprinkle some Cilantro/Coriander for garnish. Serve with hot yummy Bhature and forget feeling heavy and lethargic later! :)

 YUM!


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