Cholle Bhature

Directions

1. 1
   METHOD: Soak the channa and channe kid al overnight. In the morning, discard the water. Wash it with fresh water and add moti elaichi, dalchini, tea leaves, soda and water enough to cover the channas properly. Presure cook these to have one whistle and lower the flame for 20-25 minutes. Keep Aside In a non-stick pan, take oil, add onions and saute till they become transparent. Add anaar-dana powder and cook for another 2 minutes. Add the chopped tomatoes, ginger and green chillies and stir fry for 3-4 minutes. Now, add the dhania powder, garam masala and chilli powder. Mash the mixture well till it browns and the oil gets separated. Open the pressure cooker and remove the tea bags from the same. Add the ready onion tomato masala to the channas. Add salt and cook the mix for 15-20 minutes on medium flame to give the beautiful color and fragrance. Garnish it with onions, tomatoes, fried potatoes, lemons and green chillies. Serve Hot!
2. 2
   Method: Soak suji in about 1/4 cup water, just enough to over it. Keep this aside for 8-10 minutes Sift the salt, soda and maida in a wide mouth vessel. Add sugar, soaked suji and curd. Knead this well to make a rolling consistency dough with adding warm water if needed. Knead the dough with greased hands to make it smooth. Brush it with oil and cover with a greased cleanwrap. Keep the dough in a warm place for atleast 3-4 hours. Roll out balls and Fry in hot oil. Serve Hot!
3. 3
   VINEGAR ONIONS Ingredients: 3-4 Onion (Rings) 1/2 cup white vinegar 1/2 cup water 1 tsp salt 1/2 tsp red chilli Method: Peel and make rings of the onion or use small onions Place them in a bowl and sprinkle some salt and red chilli powder on them. Mix well. Boil water and vinegar together and pour the mixture on the onions. Sift the onions and serve!