Sunday, October 7, 2007

Corn Batura

A delicious recipe from Punjab which is served for breakfast has become very much loved brunch and lunch in our house hold. This may not be the authentic way to make Chole Bhature but thought let me try something different. so, Instead of channa i have used sweet corn.

Ingredients: For Masala
1 cup Sweet Corn
1 big Onions
1 large Tomatoes/1/2 canned Tomato puree
1 inch Ginger
2-3 cloves Garlic
1/4 tsp Amchur Powder
1/4 tsp Coriander Powder
1/2 tbsp Red chili Powder
1/2 tbsp Garam Masala
1/2 tbsp Badhshah Chole Masala
2 Cardamoms
2 Cloves
1/4 inch Cinnamon
2-3 tbsp Coriander Leaves, chopped
1 tsp Cumin Seeds
2 tbsp Oil
½ tbsp Sugar
Salt to taste

Cook the Sweet Corn with little salt in pressure cooker with enough water for about 15 minutes.
Cool it and Take out the Corn kernels.
In a mean while, grind onion, ginger, and garlic along with cardamom, cloves and cinnamon without adding any water.
Heat ghee or oil in a frying pan and add cumin seeds to it.When it splutters add the ground masala paste and fry in medium flame till ghee separates from it.
Add Coriander Powder, Amchur Powder, Red chili Powder, garam masala, Badhshah Chole masala and sauté it for a minute.
Now mix tomato puree and keep stirring constantly until the moisture is completely absorbed.Add salt, sugar and cooked corn kernels with little water and cook till gravy turns thick.
Remove from fire and garish with chopped coriander leaves and serve hot with bhaturas or puries accompanied with finely chopped onions and lemon pieces.

Ingredients For Batura:
1/2 cup Plain Flour
1/2 cup Wheat Flour
2 tbsp plain yogurt
1/2 tsp Baking powder
2 tsp oil
Salt to taste
Mix all the ingredients above and knead well using enough water to make soft dough.Cover it with wet cloth and keep it in a warm place for half an hour.
Make a lemon sized ball and roll them out to chapatti sized circles with ¼ cm thickness.
Heat oil in a deep frying pan and fry bhaturas till they turn slightly golden and place them on paper towel.
Make sure that you don’t fry the bhatures long because you want them to be soft and light golden.Serve them with Corn Masala and vegetable salad and relish.

1 comment:

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