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Thursday, December 10, 2015

The Dilliwala

There isn't enough lime in the world to cover my love for chhole bhature. Buuuut that's later.


Let some cumin seeds sputter with chillies in heated oil, and then add ginger, garlic and onions. Add salt, turmeric, cumin powder, coriander powder, chana masala and amchur. I usually don't have amchur so I replace it with a little achar. Add cooked chickpeas and tomato and water and simmer. Garnish with coriander. Additional tip: when you boil the chickpeas put in a teabag for extra color/flavor.


Knead maida with oil, yogurt, a little baking powder and a little warm water. Let it sit for a few hours in the fridge before you make the bhaturas. Once done, roll them into circles and deep-fry in very hot oil.

Drown your food in lime. I insist.

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