Chapathi with Chole Matore

Dishes, whether they are from the North or the South are prepared  fresh and in a very scientific way to make them really tasty, healthy and suited for all types of  people.People in the northern part tend to use more ghee for their recipes and their foods are more spicy, where as in the south use vegetable oil. Chappathi‘s , Poories are most commonly prepared  dishes all over India as they are easily digestable , very healthy and goes with  any type of side dish.

Chapathi

Ingredients

  • Wheat flour  ;-500 gms;,
  • Maida  or all purpose flour[available in iIndian stores],
  • Warm water to make dough,
  • Salt,
  • Vegetable oil

Method of Preparation

In a wide mouthed  steel vessel, take 500 gms of wheat flour and add two to three table spoons oil, and required quantity of salt. Add warm water to the  mixture  and mix them well to make a dough .Kneed well  for two minutes to make the dough soft.Divide the dough into small portions approx. to the size of big lemon and roll out each balls using a roller ,to make round shaped chappathi.

Heat Tawa in a medium flame  and place the prepared dough on the tawa. When half done apply any veg. oil or ghee  on the top and flip it over to the other side until the other side is done. Stores the prepared chapathi’s  in an air-tight container.

Chole Matore

Ingredients

  • Kabuli channa;-200 gms
  • Onions;-grated–one cup
  • Tomatoes;-3-4 cut into small pieces;
  • Potatoes;-2;  boiled and and outer skin removed,and cut into small cubes;
  • Coconut milk;- one cup;
  • Grated ginger;-one teaspoon;
  • Channa masala powder;-1 and a half table spoon; (Chat masala gives a different flavour but you could give it a try!)
  • Green chillies;-2-3 cut into small pieces;
  • Tomato puree;-one cup
  • Coriander leaves;- cut into small leaves;-one cup;
  • Red chilli powder;- one teaspoon;
  • Butter;-100 gms.

 Method of preparation

Soak Kabuli channa over night in a vessel with one litre of water; Cover with a lid.

Cook channa in a pressure cooker in a high flame(3-4 whistles).Allow it to cool.

Heat  a pan or Kadai, put some veg oil ,and when it is hot put some mustard seeds .When the seeds splutter, add onion pieces,and when the onion  are  fried, add tomato pieces,,ginger gratings green chillies[, cut into small pieces] saute, Now add  one cinnamun stick about 2” long  and saute .Now add tomato puree and red chilli powder,channa masala powder, salt . After the mixture are well cooked, add cooked channa, separating water from it. Cook well, if necessary add little water in which channa was cooked. Add salt, if you want you can add little sugar, Now lower the flame and let channa masala cook for some time. Now add butter;-100 gms and stir well. cook till butter melts. Turn off the gas , and transefer the dish into another steel vessel. Season with coriander leaves.

[To make coconut milk, Grate the fresh coconut piecesby means of grater, and grind in a wet grinder by adding 2 cups of water. Take out coconut water by means of strainer,and store in a cup.] and serve with hot chappatties.

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