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1 cup - chola
salt to taste
1 packet - tea leaves
1/2 tsp - Jeera
2 piece - Kadi Patta
1 - Onion (1/2 thinly sliced and 1/2 to make paste)
1/8 piece of ginger, 3 cloves of garlic (add more or less to your taste, and mince them)
1 tsp - Garam masala
1/2 big tomato and 2 tbsp tomato puree (or 3/4 tomato)
1/4 tsp of each - Haldi, Mirchi, Dhaniya powder
1 tsp - Chola masala (optional)
For onion paste:
1/2 - onion
2 - red chillies
small piece of cinnamon
3/4 piece - cloves
2 piece - Elaichi
Ingredients for Batura:
1 cup Maida
1/4 cup Atta
Salt to taste (1/4 tsp)
2 tsp oil
3 tbsp curd
How to Make Chola Batura
Let the chola soak in water overnight. Pressure cook it the next day with salt to taste and a tea bag; this will change the colour of the chola to black.
In a pan, heat a little oil and add jeera and kadi patta.
Then add the thinly sliced onion. Fry till golden brown.
Add minced garlic and ginger paste. Add onion paste. Fry till oil comes out.
Then add tomato and tomato puree. Add haldi, mirchi, dhaniya, garam masala and chola masala.
When the masala is done, add chola and little water. Check salt. Let it cook for a few minutes.
Garnish with chopped onion.
Method For Batura:
Add maida and atta. Add salt and oil. Mix with hand until you can make balls from the atta. Add dahi and mix very well.
Add enough water to make atta dough.
Put the dough in a plastic bag.
Roll the bag to remove any air and tie it. Let it stand at least for 6 hours. (You can do it the previous night when you put chola in water.)
Heat the oil and make big size poories (batura).
Eat with chola and imli chutney.
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