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Sarson ka Saag with Makki ki Roti | Cook with Budgett

 SARSON KA SAAG  Cook with Budgett brings another simply best yet tasty recipe which goes by the name Sarson ka saag – One of the Indian recipes that are a symbol of love, taste, and patience. Sarson is the Hindi/Punjabi word that is used for Mustard and Saag means Greens basically. Moreover, saag is a Punjabi term that means greens. so the English translation for Sarson ka Saag is mustard greens. Picture Courtesy - Pankaj Bhadouria Shortcut methods are not allowed in the making of Sarson ka saag. Sorting the greens from the pool of them, washing them, chopping and then cooking them… Blending them and again cooking them is a time-intensive method but the end result is worth paying off. And in today’s world of curry in a hurry Cook with Budgett - simply best yet tasty recipe has curtailed some steps and came up with to let you savor the taste of an authentic Sarson ka saag, a little bit of investment of time is required but the rate of return is exponentially amazing. Picture Courtes

Chole Bhature Punjabi Style | Cook with Budgett

PUNJABI STYLE CHOLE BHATURE 


Picture Courtesy- whatshot


Cook with Budgett- simply best yet tasty recipes understands the feel of your heart and we speak in sync with you, we would love to present you Chole Bhature AKA Chana Bhatura recipe which is one of the most popular Punjabi dish found and loved in every part of India. Chole stands for a spiced tingy cum Licious chickpea curry and Bhatura stands for soft and fluffy fried bread. Enjoy the weather with Cook with Budgett.

Chana Bhatura is a spicy, tasty, and hearty dish. I have eaten this dish at many places in Punjab and Delhi from where the delicacy of this dish was found to be a pioneer. Each restaurant or Dhaba (eateries on highways) have their own flavors and taste in the chickpea curry somewhere you will find it spicy and somewhere perfectly balanced on the ground of spices. 

Even the bhature size and flavor varies from restaurant to restaurant and eateries to eateries. The ideal bhatura should be less oily and should get puffed fully. They should also be eaten hot and fresh. Make this simply best yet tasty recipe and mind don't parcel it, you don't wanna spoil the taste


Picture Courtesy - Recipes in Hindi


Ingredients. Buy with us

For Pressure Cooking Chickpeas

▢One cup dried white chickpeas [canned chickpeas can also be used]

▢water as required for soaking

▢Quarter teaspoon salt

▢Three cups water for pressure cooking

▢A pinch or two of baking soda - optional

Other Ingredients For The Gravy

▢3 to 4 tablespoon oil or ghee

▢Half teaspoon turmeric powder

▢Quarter teaspoon red chili powder

▢One teaspoon coriander powder

▢One pinch asafoetida (hing) - optional

▢Half or One teaspoon dry mango powder (amchur powder)

▢1 to 2 cups water to be added later

▢Salt as required

▢One green chili (Hari mirch) - slit

▢One teaspoon Garam Masala Powder or chole masala

Whole Garam Masala

▢One teaspoon cumin seeds

▢One large tej patta (Indian bay leaf)

▢Two-inch cinnamon

▢3 to 4 cloves

▢Two green cardamom

▢3 to 4 black peppercorns

Ground Paste Ingredients

▢One medium-size onion - chopped

▢Two medium-size tomatoes - chopped

▢One inch ginger - chopped

▢5 medium-sized garlic cloves - chopped

▢One green chili - chopped


Ingredient For Bhatura

▢Half cups maida (all-purpose flour)

▢⅓ cup fine sooji (rava or fine semolina)

▢Half tablespoon oil or ghee

▢Half tablespoon fine granulated sugar

▢Half teaspoon salt or as required

▢Quarter or ½ teaspoon baking soda

▢Half cup Curd (yogurt)

▢water - as required for kneading

▢oil - for deep frying as required



Picture Courtesy - Times of India



Instructions

Pressure Cooking Chickpeas

  • Rinse the white chickpeas a couple of times in water let all the impurities get washed away. Then soak the chickpeas in enough water that they get submerged overnight for 7 to 8 hours.
  • The next day drains all the water down and cooks the chickpeas with some water cum salt in the pressure cooker.
  • The addition of a pinch or two of baking soda while cooking the chickpeas is necessary.
  • Drain the water and keep the chickpeas aside.

Making The Curry

  • In a grinder or blender take one medium-sized chopped onion, 3 medium-sized chopped tomatoes, 1 inch chopped ginger, 5 to 6 garlic cloves, and one chopped green chili. 
  • Grind or blend it till the fine paste texture comes out to be.
  • No need to add water while making the paste as the juices coming out of the tomatoes will help in making the paste with enough texture appeal.
  • Keep the paste aside.
  • Heat 3 to 4 tablespoons oil in a pan or Kadai.
  • Add the whole garam masala (spices) - one teaspoon cumin seeds, one large tej patta, 3-inch cinnamon, 3 to 4 cloves, 2 green cardamoms, and 3 black peppercorns.
  • Fry the whole garam masala mentioned in the above step, till the oil becomes fragrant and smelling amazing and lovely. But don't burn them keep that in mind.
  • Add the ground paste and saute till the oil starts to distinguish itself from the masala paste.
  • Keep stirring often. Sauté for 10-12 minutes or more till the oil starts to leave the sides of the masala paste and the paste thickens and becomes glossy. Stir while sautéing so that the paste does not stick to the pan.
  • Next, add all the dry spice powders - Half teaspoon turmeric powder (Haldi), Quarter teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch of asafoetida (optional), and Half or 1 teaspoon Dry mango powder (amchur).
  • Mix it very well and saute it for a minute or two as required. Now add the cooked chickpeas and stir them together.
  • Add 1 to 2 cups of water. Also, add salt as per taste and mix all well.
  • Simmer the gravy on a low or medium flame for 13 to 15 minutes or until the curry thickens. Don't cover the pan. Stir it occasionally time-to-time.
  • Mash a few chickpeas with the spoon backside. This will helps in thickening the gravy in a good manner.
  • Lastly, add 1 slit green chili and 1 teaspoon garam masala powder or we can go with chole masala powder. Mix it well and simmer it for a minute or two.
  • Garnish the curry with some coriander leaves.
  • Garnishing it with some slit green chilies is also a great idea.
  • Serve chickpea curry with onion slices. Enjoy the chickpea curry with bhature.

Coming onto Making of our Bhatura's

  • Using a sieve, sift the maida (all-purpose flour) properly with salt and baking soda in a mixing bowl. Then add the semolina and sugar to that.
  • Now to the ingredients which you sifted above, add the curd (yogurt). Mix it all well with a spoon.
  • Adding water step by step, first mix and then knead to a smooth and soft dough and if not comes out to then add water accordingly.
  • Cover the dough up with a cotton cloth and let it rest for approximately 2.5 hours.
  • After that, pinch medium-sized balls out of the dough.
  • Roll the dough with the help of your palm. Place the dough ball on your kitchen slab and press it lightly with your fingers. Spread a bit of oil on both sides of the dough. Using a rolling pin(Belan), roll the dough into a ball into an elongated shape. 
  • In a Kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will start puffing up.
  • When the sizzling of the oil, turn over the bhatura and fry the other side properly. You can flip once or twice for even cooking better and crispy.
  • When it gets light golden, remove the bhatura and drain that on paper towels to remove excess oil. Roll and fry all bhaturas this way.
  • Serve the hot puffed-up Bhatura with chickpea curry.





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