15/07/2024
Step 1: Preparing the Chollay
Take a pressure cooker and add 2 cups of chickpeas soaked overnight.
Add 1 tbsp salt and cook for 5 minutes.
Step 2: Making the Dough for Bathoory
First, soak semolina (sooji) in water for 5 minutes.
Take a bowl and add:
2 cups maida (all-purpose flour)
1/2 tsp salt
1/2 tsp baking soda (meetha soda)
1 tbsp sugar
2 tbsp oil
Mix them well.
Add 2 tbsp yogurt and 4 tbsp soaked semolina (sooji) and mix.
Gradually add lukewarm water to form a dough.
Put oil over the dough, cover it, and let it rest for 20 minutes.
Step 3: Preparing the Tarka
Take a saucepan and add 4-5 tbsp oil.
Add:
Fennel seeds (saunf)
Cardamom (elaichi)
Curry leaves (karipata)
Cloves (long)
Black pepper (kali mirch)
Cinnamon (darchini)
Fry in the oil.
Add onion paste, tomato paste (from 2 tomatoes), and ginger-garlic paste. Fry it well.
Add:
Salt
Red chili powder (mirch)
Turmeric powder (haldi)
Black pepper (kali mirch)
Crushed red chili (kuti lal mirch)
Chaat masala
Dry coriander (sookha dhania)
Garam masala
Add 2 tbsp yogurt and mix well.
Now add the cooked chickpeas and fry them.
Add water and the paste of boiled chickpeas.
Step 4: Adding Tarka to Chollay
Take a pan and add butter (makkhan).
Add:
Green chilies (hari mirch)
1/2 tbsp dry coriander (sookha dhania)
Cumin seeds (zeera)
Mix well and add the tarka masala to the chickpeas.
Step 5: Preparing Bathoory
Make small balls (peeray) from the dough and let them rest for 5 minutes.
Roll out the dough to make flatbreads (roti).
Take a pan with hot oil and fry the dough until golden brown. Use a spatula to handle the dough.
Your dish is ready!
