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QUICK FIX

Delhi Chhole Bhatura

Photo: K. Ramesh Babu

Chaat wise A perfect snack on a rainy evening

Ingredients

For bhatura:

Maida: 250 gm

Water: 100 ml

Baking powder: 10 gm

Bombay rawa: 20 gm

Curd: 40 gm

Sugar: 120 gm

Jeera: 5 gm

For chhole: Kabuli chana: 250 gm

Water: 1 litre

Baking soda: 3 gm

Salt : 10 gm

Chopped onions

Green chillies: To taste

Ghee: 60 gm

For gravy

Tomato: 100 gm

Curd: 25 gm

Salt: To taste

Red chilli powder: 25 gm

Kasuri methi: 20 gm

Method

Mix all bhatura ingredients to make a dough and keep aside for at least one hour. Boil the kabuli chana for at least two hours and shift it to a kadai. Add green chillies and onion. Cook with ghee. A tadka of jeera , ajwain, ginger, salt and red chilli powder is to be added to the chhole. Now, cook the gravy ingredients together. Mix the chhole with 130 gm gravy. Cook for half an hour and serve.

Chef Raju Yadav’s association with Eat street on the Necklace Road has immensely benefited the management and the chaat loving foodies flooding the place. Raju’s past experience with Haldi Ram’s in Delhi is proving to be a boon here as he churns out some authentic and yummy chaats. He’s equally adept at Chinese, South Indian and continental cuisine.

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