Archive for the 'Indian Breads' Category


Chole Batura/Bhature

Spicy Chickpeas with Deep fried bread


Winter has knocked the doors, with shorter days and longer nights. Last week it was cold, gloomy, dark and raining. Even though it was thanks giving weekend my husband was working from home. After eating rice for two days continuously we were desperately craving from something spicy and hot. What else could be more comforting than “Chole Batura” which also happens to be one of our favorites.

Chole – Spicy curried garbanzo beans/chickpeas
Batura/Bhature- deep fried crispy yet soft bread made out of white flour

Generally chole is served along with batura/ bathure ,  is a mouthwatering dish originated from Punjab. Chole batura is also a popular street food snack in Northern part of India. Traditionally leveling agents like soda, yogurt and yeast are used in preparing batura dough and fermented for hours (4-6 hrs) and deep fried, which sometimes consumes lots of oil while frying. I was searching for an oil free batura recipe, I googled and found one on Tarla dalal’s website. I have been making it since then. Chole is also known as Channa Masala. Puri/Poori and Chole/Channa masala is another popular combination.

Ingredients for chole /channa masala

1 cup Chole /chickpeaks/garbanzo beans
(Wash and soak chole overnight. Pressure cook with little salt and water for 15 – 20 minutes. Do not over cook.)
1 medium onion finely chopped
2 tbs ginger-garlic paste (fresh/ store bought)
2 Green Chillies finely chopped
2 tbsp tomato puree
1 medium tomato finely chopped
1 small stick cinnamon
1 tsp cumin seeds
1/2 tsp Turmeric
1/2 tsp Chilli powder
2 tsp Channa/ chole Masala
Coriander leaves finely chopped
Salt to taste
2 tbsp Oil


Heat oil in a heavy and deep skillet on medium flame. Add cinnamon stick, cumin seeds and allow it to splutter. Now add chopped onions, ginger-garlic paste, green chillies and sauté till the onions turn soft and golden brown. Add turmeric, chilli powder and channa masala powder sauté for couple of more minutes. Now add chopped tomatoes and tomato puree and sauté till the oil starts to separates and tomatoes becomes soft and mushy. Drain the excess water from the cooked beans add it to the skillet with salt and 1 cup water and mix well. Turn the heat to low and cover the lid. Let the mixture cook slowly on low heat for 20 minutes so that masala can blend well. Keep stirring in the middle. Add the chopped coriander leaves, stir well and turn off the heat. Reserve few coriander leaves and chopped onion for garnish.


Ingredients for Batura/Bhature

1 cup all purpose flour (maida)
1 cup potato, boiled and grated (1 large potato)
2 tsp oil (optional)
Salt to taste
Oil for deep frying (1 ½ to 2 cups)
¼ cup plain flour for dusting


Sieve flour and salt into a bowl, add grated potato, oil and knead into firm dough without using any water. Knead the dough very well till it is smooth and pliable. Cover with a wet muslin cloth and rest the dough for 10 minutes. Divide the dough into equal parts and roll out into circles. Mean while heat oil in a deep pan or skillet, fry batura’s one at a time till the baturas puff up and both sides are golden brown. Drain excess oil on paper towel and keep warm while you fry the remaining.

Serve hot with the chole, sliced onion and lemon wedges.

Notes and Tips

You can use canned garbanzo beans to avoid soaking and cooking. Drain all the liquids, rinse thoroughly and use the beans. You can use canned tomatoes/puree to substitute fresh tomatoes and you can use garam masala instead of channa masala or both. For thick gravy mash few cooked beans while simmering. You can serve chole with puri, naan, roti, paratha, kulcha or even with rice. Actually I was in a hurry so just too couple of pictures before everything gone. I will update it with better one’s soon. 🙂

Hop to Asha’s blog for more chole and Batura 🙂


Bobbattu/Puran Poli

Happy Diwali

దీపావళి శుభాకాంక్షలు


Bobbattu, a flakey Indian bread stuffed with sweetened yellow lentils is a traditional sweet from Southern India made during special occasions and festivals. The dough is called poli and the stuffing is called purnam. This is one our families favorites. Pulihora and Bobbattu is a classic combination made during any festival. To tell you the truth I don’t like sweets. This is the exceptional one. Thanks to my mom who used to run behind me and make me eat this delicacy. Bobbattu is often served with a splash of warm clarified butter.

Bobbatu is also known as puran poli in Northern India.

Ingredients to make Poli

1 cup maida / all purpose flour
Pinch of salt
Water to make dough
1/4th cup oil

Procedure to make poli

In a wide bowl mix maida , salt and water (around 1/3rd -1/4th cup) and knead into a dough, this will be of a chapati dough consistency. Now slowly add oil to the dough and keep kneading until the oil is absorbed into the dough. Cover the dough and rest it for 45-60 minutes. By this time the oil will separate from the dough. The dough will be stringy and elastic.

Ingredients for Puranam/Puran

1 cup Channa dal
1-1 ½ cup sugar
1/2 tbsp Cardamom powder

Procedure to make Purnam

Wash and soak channa dal for 20-30 minutes. Pressure cook channa dal with little water, less than 1/4th cup (3 whistles). Once done drain all the excess water completely. Make sure that there is no water and cool down the cooked lentils completely. Mash this cooked dal using a potato masher. Add sugar, cardamom powder and mix well.

Procedure to make Bobbattu/Puran Poli

Divide the dough and puranam into balls of equal portions (lemon ball size). Take one portion of poli(dough) on a wax paper/foil/zip lock bag (traditionally banana leaf is used), apply oil (around 1 tsp) and roll out the dough into a small round with ur hand, you can use rolling pin. Keep the purnam ball in the middle and cover it by bringing the dough corners together. Dip your fingers in oil and flatten the ball (dough and purnam, like stuffed paratha) gently pressing the poli with your fingers from the edges to the center into to a circle, as thin as you can without tearing it (make sure the dough and the stuffing are distributed evenly).

Now carefully invert the poli using a spatula or with your hand on to a warm tawa/gridle. Cook both sides until the color changes into light brown color. Flip and drizzle little ghee on both sides and remove from heat. Repeat the process with remaining purnam and poli. Serve hot or cold.


Notes and Tips

You can use jaggery (grated) instead of sugar and wheat flour instead of maida. If the purnam is runny, keep in the fridge for some time and then use it. You can make the purnam ahead and refrigerate and use it when needed. You can use a rolling pin to roll the dough but I’m more comfortable with my hands. You can also use tortilla presser to press it but you should be very gentle and careful while pressing.

Freezing tips

You can refrigerate the cooked polis for 2-3 weeks in fridge or stack up the cooked, cooled polis layered with wax paper and freeze. It stays good for 2-3 months. Defrost and re-heat just before serving.

Look forward for step by step pictures. I will be updating soon.


Aloo Paratha


One of the easiest recipes that can be prepared for a breakfast or lunch or dinner is a stuffed paratha. They are very filling and are a hit with my family. Paratha stuffed with Aloo curry is the easiest of stuffed parathas. Chapathi dough stuffed with spiced mashed potates (aloo) and cooked on a hot tawa with butter or ghee with simple daal or homemade curd makes an excellent breakfast, brunch and dinner in my home.


For stuffing/filling
4-5 potatoes
1 tbs. cooking oil
½ tsp cumin seeds
1/4th tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (optional)
Salt to taste

For dough
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil
Salt to taste
2 tbsp curd/ yogurt
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s



dsc03502.jpgMaking the filling

Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.

Making dough
dsc03505.jpg(can be made while potatoes are boiling)
Sieve flour. Add salt, oil or ghee, curd and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again

Rolling out parathas (as shown in the picture)

Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of dsc03501.jpga small puri. Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a tava, allow one side to cook when the color changes into light brown color.Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot.

Notes and Tips

If you are new at making parathas, it is better to have firm dough, which is easier to control while rolling out. dsc03506tn.jpg

Parathas can be made in advance, cool and stackup cooked parathas on top of each other with a wax paper in between and wrapped in foil and chilled or frozen. They can be de-frosted and re-heated before serving. To re-heat, place 1 paratha on a hot gridle or tawa and cook until it become crisp on both sides.

You can use the similar procedure with uncooked parathas also. Parathas last 2-3 months in freezer and 5-7 days in fridge.