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November 26, 2007

chola n batura



Tomatoes 1kg
Kabuli channa 1\2kg
Onions 1\4kg
Garlic 6-8
Ginger 1piece
Green chillies 6-8pieces
Dhaniya powder 4tsp
Channa masala 4tsp
Red chilies powder 4tsp
Haldi (tarmaric powder) 1tsp


Soak channa over night.
Pressure cook with salt and haldi.
Tomatoes; onion; garlic; ginger; green chilies grind into paste.
Heat oil and season with jeera.
Fry onions paste till light brown.
Add all dry masala powder n mix tom pulp.
Add salt and simmer till gravy is thicker.
Add the cooked channa with water n boil for some time.
Garnish with chopped coriander.
Serve with hot bathura.




Maida 1\2kg
Sodium bi carbonates 2tsp
Bread 2slice
Curd (sour) 1\2cup
Salt to taste
Water to mix


Sieve maida
Add curd scoop at the center.
Soak the bread in water n place in the center pour the curd.
Sprinkle soda.
Mix the entire ingredient and make the soft dough.
Keep the dough for few hours.



Maida 1\2kg
Baking soda 2tsp
Rasathi banana (yellow) 1
Hot milk 1cup
Salt to taste
Water to mix


Sieve maida with baking powder
Scoop the center.
Add warm milk and banana.
Mix well with water and make soft dough.
Keep the soft dough a side for few hours.

Rules for bathura:-

Keep the dough for long time at least for 41\2hours kneed the dough before frying.
Do not role the dough very thin.
Oil should be very hot.
Qty of the oil should be more to immense for bathura.
Cover the dough with wet cloth.
Adding lots of water with make dough too soft there by shape cannot be retained.

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