Serves 1
Directions
- 1Add salt, sugar, oil, suji, dahi, and eno to maida and mix well.
- 2Knead the dough with normal water.
- 3Patki the dough five to seven times in the parat and let it rest for one hour after covering.
- 4Boil the aloo and chhole.
- 5To make the chhole black, add sukha amla to it.
- 6Fry the boiled aloo with namak and mirch.
- 7Grind lehsun, adrak, and pyaz in a mixer jar.
- 8Heat oil in a clay pot, add jeera and tejpatta, and bhun it well.
- 9Add kali mirch and laung.
- 10Add the ground masala.
- 11Add namak, mirch, and dhaniya powder.
- 12Add the boiled chhole and mix well.
- 13Add some water and let it cook.
- 14Make gol-gol loyias.
- 15Apply oil to the loyias so that they don't dry out.
- 16Make garam garam bhature.
Ingredients
- 500 grams maida
- teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon mustard oil
- 2 teaspoons suji
- 2 teaspoons dahi
- 1 packet eno
- aloo
- 500 grams chhole
- 10 pieces dry amla
- oil
- cumin
- tejpat
- 2 kali mirch
- 4 laung
- masala
- namak
- mirch
- dhaniya powder
- lehsun
- adrak
- pyaaz
- tomato
Equipment
kadhaiPressure cookerMixing bowlMixer jar
Tips
- To make chhole black, add dry amla while boiling and remove later.
- To make restaurant-style chhole, do not add haldi.
- To make ghar-style chhole, add haldi.
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