Fatafat Thali In 20 Minutes Episode – 5

Published On December 28, 2022
In Video
By Vijay Haldiya
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR BOILING CHHOLE :
Chickpea / Chhole - 1 Cup
Water - As required
Salt - As per taste
Bay leaf / Tej patta - 1
Black cardamom / Badi elaichi - 1
Black peppercorns / Kali mirch - 3 to 4
Cinnamon / Dal chini - 1 Slick
Tea bag - 1
FOR PREPARING CHHOLE :
Tomato / Tamatar - 2 Chopped
Ginger / Adarak - 1 Inch
Green chilli / Hari mirchi - 1 Chopped
Oil - 2 tbsp
Cumin seeds / Jeera - 1/2 tsp
Dry fenugreek leaves / Kasuri methi - 1 tsp
Pomegranate seeds powder / Anar dana powder - 1 tsp
Red chilli powder / Lal mirch powder - 1 tsp
Chhole masala - 1 tsp
Coriander powder / Dhaniya powder - 1 tsp
All spice mix powder / Garam masala - 1/2 tsp
Chaat masala - 1 tsp
Coriander leaves / Hara dhaniya - For garnishing
FOR PREPARING BHATURE :
All purpose flour / Maida - 1 Cup
Whole wheat flour / Gehu ka aata - 1/2 Cup
Semolina / Sooji - 1/2 Cup fine
Salt - As per taste
Curd / Dahi - 2 tbsp
Baking soda - 1/4 tsp
Sugar - 1/4 tsp
Oil - 2 tbsp + As required for frying
FOR PREPARING FRIED CHILLI :
Green chilli / Hari mirchi - 4 to 5
Oil - For frying
FOR PREPARING SALAD :
Onion / Pyaz - 1 Sliced
Salt - As per taste
Red chilli powder / Lal mirch powder - 1 tsp
Lemon juice / Nimbu ka ras - 1 tsp
Coriander leaves / Hara dhaniya - A handful
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR BOILING CHHOLE :
Soak chickpeas for 6 to 7 hours. Then drain out the water. Transfer soaked chickpeas to a pressure cooker. Add salt, bay leaf, black cardamom, black peppercorns, cinnamon stick, tea bag, and water. Cook it till 8 to 10 whistles and becomes soft.
Once boiled well. Open the pressure cooker and take out all the whole spices and tea bag. Keep it aside.
FOR PREPARING CHHOLE :
Take tomato, ginger, and green chilli in a grinding jar. Grind it for a few seconds to prepare its puree. Keep it aside.
Heat oil in a pan. Add cumin seeds, dry fenugreek leaves by rubbing between your palms, anar dana powder, and the prepared puree. Mix well.
Further, add red chilli powder, chhole masala, coriander powder, chaat masala, and all spice mix powder. Mix well. Saute it for 2 to 3 minutes on a high flame. Stir it occasionally.
Now add boiled chhole. Mix well. Once done, take it out to a serving bowl and garnish it with coriander leaves.
FOR PREPARING BHATURE :
Take all purpose flour in a bowl. Add whole wheat flour, semolina, salt, curd, baking soda, sugar, and oil. Mix well.
Then add water gradually to prepare a medium consistency dough. Apply oil to it. Cover it with a lid. Keep it aside and let it rest for 30 minutes.
Take the small ball sized dough. Prepare a peda from it. Roll a peda to make a bhature.
Meanwhile, heat the oil for frying the bhature. When the oil is hot, fry the bhature on a medium flame until it turns golden brown from both sides.
Once done, Take it out on a serving plate. Likewise, prepare all bhature.
FOR PREPARING FRIED CHILLI :
Heat the oil for frying the chilli. When the oil is hot, fry the green chilli on a high flame for a few seconds. Then take it out to a serving bowl.
FOR SALAD :
Take onion in a bowl. Add salt, lemon juice, red chilli powder, and coriander leaves. Mix well.
'Fatafat Thali In 20 Minutes Episode – 5' is ready to be served.