Here’s another Veg dish for my Veggie friends. My Veggie friends always use to raise their concern that I don’t cook Veg dishes much. That’s not the case. I cook Veg dishes too. Its just so that I love non-veg dishes and cooking them. Enjoy Cholle Baturre my version with green chutney and sweet & sour chutney. My family loved this Veg dish. Try it at your home too.
Ingredients for Green Chutney:
- Fresh Mint leafs (Pudhina) – 2 cup.
- Green Chilli – 2 piece.
- Curry Leafs – 10 petals.
- Fresh Coriander Leafs (Dhaniya) – 2 cup.
- Chat Masala – half tsp.
- Dry Mango powder (Aamchur) – 1 tsp.
- Salt to taste.
- Extra Virgin Olive oil or normal cooking oil – 1 tsp.
- Mustard (Rai) seeds – 1 tsp.
- Extra Virgin Olive oil or normal cooking oil – 2 tbs.
Method to Cook Green Chutney:
- Take a grinder and add mint leafs, green chillis, curry leafs, coriader leafs, chat masala, salt to taste, dry mango powder, 1 tsp of oil and grind them to fine paste.
- Take a frying pan and add 2 tbs of oil and heat it up.
- Add Mustard seeds and let it crackle.
- Add the grinded green chutney paste and stir continuously.
- Cook it for 6 to 8 minutes and turn off the heat.
- Remove it in a bowl.
- Green Cutney is ready.
Ingredients for Sweet and Sour Chutney:
- Good quality Dates (Khajoor) – De-seeded – One cup.
- Tamarind (Imly) paste or pulp – 3/4th cup.
- Gur (Jaggery) – 1 tbs.
- Just a pinch of salt.
- Extra Virgin Olive Oil or any cooking oil – 1 tsp.
Method to Cook Sweet and Sour Chutney:
- Take a Grinder and add De-seeded Dates, Tamarind paste or pulp, pinch of salt, and little water if required.
- Take a frying pan nd add 1 tsp of oil and heat it up.
- Add the grinded paste of dates and tamarind to the hot oil. And keep stiring it continously.
- Add Gur (Jaggery) and keep stiring on medium heat until the jaggery is melted completed and the chutney turns light brown.
- Turn off the heat and remove the Sweet and Sour Chutney in the bowl.
- Sweet and Sour Chutney is ready.
Ingredients for Cholle:
- White Chick Peas or Cholle – Half kg – Soak it in water over night.
- Onion – 2 medium size – finely chopped.
- Tomato – 2 small size – finely chopped.
- Garlic – 8 cloves – finely chopped.
- Ginger -1 inch – finely chopped.
- Green Chilli – 1 piece – finely chopped.
- Coriander (Dhaniya) powder – 2 tsp.
- Garam Masala powder- 1 tsp.
- Red Chilli Powder – 1 tbs.
- Salt to taste.
- Turmeric (Hadi) poweder – half tsp.
- Jeera (Cummin) seeds- 2 tsp.
- Dry Tej patta (Cassia leaves) – 4 to 6 leafs.
- Salt to taste.
- Turmeric (Haldi) powder – half tsp.
- Whole Dry Masalas – 2 inch of Cinnamon Stick, 1 tsp of Black pepper, 1 Black Cardamom, 4 pieces of Cloves (Lawang), 2 Star Anise, 2 Nutmeg (Jaiphal) shell leafs.
- Cooking Oil – 3 tbs.
Method to Cook Cholle:
- Take the water soaked Chick Peas and boil it with a cup of water in a cooker for 8 whistles.
- Take a Grinder and add Onion, Garlic, Ginger, Green Chilli, and grind them into a fine paste.
- Take a Grinder and add Tomatoes, grind it into a fine paste.
- Take a Kadai or Deep Pan and add oil. Heat it up.
- Add all whole dry masalas and at high heat and allow the oil to be infused with all its flavour – normally it takes 2 to 4 minutes on heated oil.
- Strain the oil which is infused with all the dry whole masala flavour.
- Add this masala infused oil, back into the Kadai and heat it up.
- Add cummin seeds and allow it to crackle.
- Add Tej patta leafs and cook it for a minute or so.
- Add grinded Onion/Garlic/Ginger/Green chilli paste into the hot oil. Cook it until the paste turns golden brown. Keep stirring continuosly.
- Add garam masala powder, turmeric powder, red chilli powder, salt to taste, coriander powder into the Kadai. Stir continuously and roast the masalas into the onion paste. Add little water if required which is avoid the masalas to burn or stick to the Kadai. Allow the oil to be released from this masala.
- Add Tomato. Keep stiring continuously and cook the tomatoes until it is totally cooked. Oil will be released from sides of the kadai once tomato is cooked properly.
- Add the boiled Chick Peas to the Kadai and stir well.
- Cover the kadai with a lid and allow it to cook for 5 to 8 minutes on medium heat.
- Take a crusher and gently crush the peas while it is cooking just little bit.
- Add little water and allow it to cook for another 8 to 10 minutes on slow heat with lid covered. The consistency should be thick and not watery.
- Stir well and turn off the heat with lid covered.
- Cholle is ready.
Ingredients for Baturre:
- Maida (fine white flour used for cake) flour – 2 cups.
- Curd or Dahi or Yoghurt – 250 gms.
- Sugar – 1 tbs.
- Salt – half tbs.
- Oil – 1 tbs.
- Baking powder – 1 tsp.
- Cooking Oil for Deep Frying.
Method for Baturre:
- A night before – Take a kneading bowl and add maida, curd, surar, salt, baking powder and mix them well while dry.
- Knead them well until the dough is prepared and ready. Dough should not be sticky.
- Add little water if required only while kneading.
- Keep it in a large bowl.
- Add 1 tbs of oil to the dough and mix them well gently.
- Cover it with a moist cloth.
- Leave is for over night.
- The dough will swell almost double of its original size.
- Next afternoon – Knead the dough again gently.
- Make small balls – about 2 inch size.
- Roll it on a flat surface evenly into a 3 or 4 inch diameter size.
- Take a deep frying pan or kadai. Add sufficient oil into the kadai and heat it up.
- When the oil is properly heated up, gently place the rolled dough into the hot oil. Fry it from both sides until light golden brown.
- Repeat this for all the remaining bature balls.
- Baturre is ready to be served.
Serving Cholle Baturre:
- Take a serving bowl and fill it with Cholle. Place it on a Serving plate along with Green Chutney and Sweet & Sour chutney, along with some sliced onions and Lime.
- Add the Sliced Onion, Lime juice, Green chutney and Sweet & Sour chutney to the Chole and mix it well.
- Serve the hot Cholle Baturre (mixed with Sliced Onion, Lime juice, Green chutney and Sweet & Sour chutney), along with nice, fluffy, hot Baturre and enjoy Khatta Meeta Cholle and Baturre.
- Happy Eating.