Thunka Puri Recipe How to Make ||Famous Cuttack Baliyatra ||

Thunka Puri

Ingredients Of Chole Bhature

For chole:

·         2 cup chickpeas (channas)

·         2 tsp oil

·         1 bay leaf (tej patta)

·         1 stick cinnamon (dalchini)

·         3-4 cloves (laung)

·         1 tsp whole pepper corns (sabut kali mirch)

·         3 green cardamom  (choti elaichi)

·         2 black cardamom (badi elaichi)

·         1 tsp turmeric powder (haldi)

·         1 tsp chili powder (lal mirch powder)

·         1 tsp coriander powder (dhaniya powder)

·         1 tsp cumin powder (zeera powder)

·         1 tsp cumin seeds (zeera)

·         1/2 tsp asafoetida (heeng)

·         Salt to taste

·         1 cup onions (chopped)

·         1 cup tomatoes (chopped)

·         1 tsp ginger (chopped)

·         1 tsp garlic (chopped)

·         1 tsp ajwain

·         1 tsp lime juice

·         1 green chili (chopped) 
                 
 1 Tbsp butter

For the bhaturas:

·         2 cups maida (refined flour)

·         1/2 tsp yeast, dissolved for 10 minutes in luke warm water

·         1/2 cup whole wheat flour

·         A pinch of salt

·         Water to knead

·         Oil for frying

How to Make Chole Bhature

For chole:

• In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.

• After it gets brown add chopped onions and saute it.

• After sauteing add chopped ginger and garlic.

• Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well.

• For de glazing the pan add little water.

• Now add the chole (soaked overnight and pressure cooked) to the masala.

• After stirring well add tomatoes, little sugar and salt to the chole (chickpeas)

• Now add ajwain, chopped green chilies and water for the base.

• To get the color in the chole, add a tea bag to the masala.

• Simmer the chole gently for an hour and cover it.

• Add lime juice and a dollop of butter to it.

• Garnish the chole with coriander and butter.

• Serve the chole hot with bhaturas.

For the bhaturas:

• Knead the whole wheat flour, maida and salt together with adequate amount of water.
• Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
• Divide it into equal portions. Roll out in an oval or round shape.
• Deep fry till golden brown, like a puri.
• Serve.
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