PESHAWARI CHOLE BHATURE

Recipe of the delicious PESHAWARI CHOLE BHATURE and my experiments with ADOBE PHOTOSHOP CS6

THE RECIPE

A. PESHAWARI CHOLE

INGREDIENTS

1. Kabuli Chane/Chole (White Chickpeas): 1 cup

2. Chana Dal (Bengal Gram ): 1 big spoon

3. Badi Elaichi (Brown Cardamom): 2 nos

4. Dalchini (Cinnamon): 1 stick

5. Tea bags: 2 nos

6. Onions (finely chopped): 1 cup

7. Anardana (Dried pomegranate) powder: 1 & 1/2 spoon

8. Tomatoes (finely chopped): 1 cup

9. Ginger slivers: 1 spoon

10. Green chillies (finely chopped): 2 nos

11. Dhania (Coriander) powder: 1 spoon

12. Red chilli powder: 1/2 spoon

13. Salt: according to taste

14. Garam Masala (All spice powder): 1/2 spoon

15. Chana Masala powder: 1 spoon

16. Oil: 2-3 spoons

17. Dhania Patta (Fresh Coriander leaves) : 2 big spoons

METHOD

Soak Chickpeas and Bengal gram overnight. Wash properly in the morning and pressure cook alongwith 1 cup of water, 2 Brown Cardamoms, 1 Cinnamon stick and 2 Tea Bags. After one whistle, put the cooker on slow fire for 20 minutes. Remove the boiled Chikpeas and Bengal gram mixture from cooker, drain and keep aside. Do not throw away the leftover water. Put oil in a wok and heat. Add chopped onions and cook till golden brown. Add Dried Pomegranate powder and continue stirring. After 2-3 minutes put chopped Tomatoes, Ginger slivers, Green Chillies and stir-fry for some more time. Then add the other spices alongwith salt and cook for another 2-3 minutes. Mix in the boiled Chikpeas and Bengal gram mixture lightly. After 5 minutes, pour in the left over boiled water which was kept aside. Cook on slow fire for 15-20 minutes. Remove from fire and serve hot garnished with fresh Coriander leaves.

B. BHATURE

INGREDIENTS

1. Maida (All Purpose Flour): 2 cups

2. Baking Powder: 1/2 tea spoon

3. Curd: 1/2 cup

4. Sugar: 1 tea spoon

5. Baking Soda: 1/2 tea spoon

6. Salt: 1 tea spoon or according to taste

7. Oil for frying

METHOD

Make dough with all the ingredients and 2 table spoons of oil. Cover with a wet cloth and keep aside for 1 (one) hour. Prepare chapattis, deep fry and serve hot with Peshawari Chole.

PHOTOSHOP

HAVING RECENTLY LEARNT ADOBE PHOTOSHOP I CANT HELP BUT SHOWCASE MY NEWLY ACQUIRED SKILLS.

THE FIRST IMAGE IS THE PICTURE OF THE DELICIOUS CHOLE BHATURE PREPARED USING STEPS ENUMERATED ABOVE.

THE SECOND IMAGE DEMONSTRATES HOW THE COLOUR OF CHOLE CAN BE CHANGED FROM BLACK TO YELLOW USING PHOTOSHOP.