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Choley Bhaturey



•2 cups Garbanzo beans / Chick peas
•½ tablespoon ginger paste
•½ tablespoon garlic paste
•1 tablespoon cumin seeds
•½ tablespoon turmeric powder
•1 tablespoon chilly powder
•2 tablespoon cilantro
•6-7 mint leaves
•2 bay leaves
•2-3 cloves
•1 tablespoon garam Masala
•1 medium-sized finely chopped onion
•1 big tomato
•1 and ½ cup water
•Salt to taste
•3 tablespoons of refined oil

•2 cups all purpose flour (Maida)
•2 tablespoons yeast powder
•1 tablespoon sugar
•1 cup yogurt
•2 tablespoons vegetable Oil
•Salt to taste
Cooking time: 45 minutes.


Making dough for bhaturey

First take yeast powder and sugar and soak in lukewarm water for 5-10 minutes. Take flour into a mixing bowl. Add salt and mix with the diluted yeast. Make soft dough like for chapattis. Keep aside for 4-5 hours till we make the choley recipe.

To prepare choley

Soak the Garbanzo beans/Chick peas in water for 7-8 hours till they become soft. We can soak over night also. Latter is more preferable. Now take 4 cups of water in a pressure cooker Add salt and baking soda( it will make the peas softer), close the lid of the cooker and wait for 3 whistles to come or cook for 5-7 minutes. Drain the stalk and keep it for further usage in this recipe.

Take 2 tablespoons of oil in a pressure cooker and heat it. Then add cumin seeds fry till they sputter. Add ginger garlic paste and make it dark brown. Add bay leaves, cloves and diced onions. Fry them till light brown. Now add the rest of spices (turmeric powder, red chilly powder, gram masala), tomatoes and salt including the pea stalk. Stir fry for 5-6 minutes till the spices get separated from oil.

A nice aroma will come out from the fried masala.Add the boiled chick peas or the Garbanzo beans into the spices mixture. Mix well so that the beans are coated with the spices. Our delicious choley is ready. Garnish with cilantro and mint leaves. We can sprinkle lime juice also to get a tangy taste. Now it’s the time to serve the choley with the bhaturey.

Take out the dough for making the poories.Make small balls and roll each balls into small tiny sized chappati.It needs to keep it thicker , that add taste to the bhaturey.Deep fry them in the sauce pan till both sides are golden brown.Choley baturey is always served hot.


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