Minty BATURA with Choley

Today is my daughter's b'day so wanted to prepare something special for breakfast.Yesterday i was searching for some parata recipe but i couldn't get the book, instead i got one more interesting recipe in women's era that is palak batura.so last evening i went hunting for palak, for my bad luck whole town was out of stock coz yerterday there was no supply of palak i believe and as it was late around 9PM.So i came back home.But i eagerly wanted to prepare this batura with a twist so for giving that green color i have just replaced the palak with mint and coriander leaves and the taste was so good...my daughter liked it very much..

Ingredients for Batura:-

1. Maida-3 cups
2. Rava-1 cup
3. Ginger-1 small piece
4. Garlic-5 cloves
5. Coriander leaves1/4 bunch
6. Green chilly-6-7
7. Mint leaves-1/2 bunch
8. Baking soda-1tsp
9. Soda-bi- carbonate-1/2tsp
10. Curd-1 cup
11. sugar-1tsp
12. Salt to taste
13. ghee-1tbsp

Ingredients for Choley:-

1. Kabuli chana(chickpeas ,Garbanzo beans)-2 cups
2. Tea bag-1
3. cloves-6-7
4. coriander seeds-2tsp
5. cinnamon-2 pieces
6. cumin-1tsp
7. aniseed(saunf)-1tsp
8. black salt-1/2tsp
9. kasoori methi(dry mehti leaves)-2tsp
10. chilly powder-2tsp
11. turmeric-1/2tsp
12. green chilly-3
13. tomato-2 cut into long pieces
14. onion-4 sliced
15. ginger-garlic paste-2tsp
16. ginger-1tsp(julienne)

Method for preparing choley:

• Soak kabuli chana overnight and pressure cook with salt and tea bag(optional)
• now prepare choley masala .Make fine powder by roasting coriander seed,cloves,cinnamon,cumin,aniseed(saunf) till you get nice aroma or coriander turns slightly brown.Now powder all the spices along with black salt.
• now heat a kadai and add oil about 1tbsp,add sliced onion saute for few mins then add chilly powder followed by turmeric powder and ginger-garlic paste.Fry for another 2mins then add tomatoes ,kasoori methi and the choley powder and saute till the tomatoes melts in the gravy.
• now add slit green chilly and cooked choley.With a help of a masher slightly mash few choley before putting into gravy, it gives nice thick texture to the gravy.If you find gravy little bit thick then add 1 cup water and bring to a boil.Switch off the gas and garnish with ginger julienne and coriander leaves. 

Method for Batura:-

Grind chilly,coriander,ginger,garlic and mint leaves to a   fine paste.
• Take a bowl add a cup of curd and then the cooking soda, baking powder and the sugar, mix it well with the fork
• now add  green paste,cumin,maida and the ghee,knead a soft dough and let it rest for at least 4 hours or overnight.
• next day mornging or after hours knead the dough and make big lemon sized balls and roll it like a thick round circle and deep fry in oil till light brown.