Chole bature

 This is a special North Indian dish I used to relish during my post-graduation days in Lucknow  . By the time we left Lucknow, I had learned how to make it and my kids always looked forward to these preparations.

Ingredients:

 3 cups refined flour (maida), for 9 bature

¼   tsp baking soda

 Salt to taste

1 cup curds

2 tsps powdered sugar

Oil to fry.

Instructions:

Sieve the refined flour with baking soda. Add salt.

Mix the sugar powder thoroughly into the curds. Add this to the refined flour and knead into a smooth dough. You may sprinkle some water if you need.

Leave it covered overnight.

Divide into 9 portions, make them into balls, spread each one into a round and deep fry in hot oil.

Chole

Ingredients:

1 ½ cups Bengal gram soaked overnight in water

2 tsp tea leaves
3 cups water

Salt to taste
1 bay leaf

Tamarind pulp

To grind

2 tbsps oil

2 onions sliced

1 large tomato sliced

½ tsp turmeric powder

½ tsp red chilli powder

1 ½ tsps. Coriander powder

½ tsp garam masala powder

2 tbsps oil

Coriander leaves to garnish

Instruction:

Boil the tea leaves in 3 cups water for about 2 minutes, drain the tea

Pressure cook the soaked Bengal gram with the black tea, and salt for 15 minutes

Meanwhile grind the onions, tomato into a smooth paste and add it to hot oil, along with the bay leaf, in a thick bottomed pan. Keep stirring and when it starts separating from the sides (takes about 10 minutes). Add all the masala powders and stir well.

Add the cooked Bengal gram, and tamarind pulp into the pan and mix well. Mash a small portion (about 2 tbsps) of the Bengal gram to get a thick gravy.

Simmer for 5 minutes and remove from fire. Garnish with cut coriander leaves.

Serve with bature.