### Chhola Bhatura Recipe
Chhola Bhatura ek popular North Indian dish hai jismein spicy chickpeas (chhola) aur deep-fried bread (bhatura) shamil hain. Ise ghar par banane ke liye yahaan ek step-by-step recipe di gayi hai:
### Ingredients
#### Chhola (Chickpeas Curry) ke liye:
- 1 cup chickpeas (chhole), raat bhar bhige hue
- 2 bade pyaz, barik kate hue
- 2 bade tamatar, puree kie hue
- 1 tbsp adrak-lahsun ka paste
- 2-3 hari mirch, cheeri hui
- 1 tsp jeera
- 1 tsp haldi powder
- 1 tsp lal mirch powder
- 1 tsp dhania powder
- 1 tsp garam masala
- 1 tsp chole masala (optional)
- 1 tejpatta
- 2-3 laung
- 2-3 hari ilaichi
- 1 kali ilaichi
- 1-inch dalchini ka tukda
- Swad anusar namak
- 2-3 tbsp tel
- Taze dhaniye ki pattiyan sajane ke liye
#### Bhatura ke liye:
- 2 cup maida
- 2 tbsp sooji
- 1/2 cup dahi
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cheeni
- 1 tsp namak
- Zarurat anusar pani
- Tel talne ke liye
### Instructions
#### Chhola banana:
1. **Chole pakayein**:
- Bhige hue chano ko 3 cup pani aur chutki bhar namak ke sath 5-6 seeti ya naram hone tak pressure cook karein. Pani nikal kar alag rakh dein.
2. **Masala tayar karein**:
- Ek bade pan mein tel garam karein. Ismein jeera, tejpatta, laung, hari aur kali ilaichi, aur dalchini ka tukda daalein. Kuch seconds tak bhunein jab tak khushboo na aa jaye.
- Kate hue pyaz aur hari mirch daalein. Pyaz sunahra bhura hone tak pakayein.
- Adrak-lahsun ka paste daalein aur ek minute tak bhunein jab tak kachi mahak na chali jaye.
- Tamatar puree, haldi powder, lal mirch powder, aur dhania powder daalein. Tel chodne tak pakayein.
3. **Chole pakayein**:
- Pake hue chano ko masale mein daalein. Achhi tarah milayein.
- Namak daalein aur ek cup pani (ya ichhanusar adhik) daalein. Dhimi aanch par 15-20 minute tak ubalein.
- Garam masala aur chole masala daalein. Achhi tarah milayein aur 5 minute tak aur pakayein.
- Taze dhaniye ki pattiyon se sajayein.
#### Bhatura banana:
1. **Aata goonthein**:
- Ek bade katorae mein maida, sooji, baking powder, baking soda, cheeni aur namak milayein.
- Dahi daalein aur achhi tarah milayein. Dheere-dheere pani daal kar naram aata goonth lein. Aata chipchipana nahi hona chahiye.
- Aate ko geele kapde se dhak kar 2-3 ghante ke liye rakh dein.
2. **Bhature talein**:
- Ek gehera fry pan mein madhyam-tez aanch par tel garam karein.
- Aate ko saman aakar ki gendon mein baant lein. Pratek gend ko ek circle (lagbhag 6-7 inch vyaas) mein bel lein.
- Bele hue bhature ko saavdhani se garam tel mein daalein. Bhatura phoolne aur dono taraf sunahra bhura hone tak talein.
- Nikaal kar paper towel par rakhein.
#### Parosna:
- Garam bhature ko masaledar chhole ke sath parosein. Ise pyaz ke slice, achar aur neemboo ki phank ke sath bhi parosa ja sakta hai.
Apne swadisht chhola bhatura ka anand lein!