1 cup Chola
Salt to taste
1 packet Tea leaves
1/2 tsp Zeera
2 piece Kadi Patta
1 Onion (1/2 thinly slized and 1/2 to make paste)
1/8 piece of Ginger, 3 cloves of Garlic (add more or less to your taste, mince them)
1 tsp Garam Masala
1/2 big size Tomato and 2 tbsp Tomato Puree (or, 3/4 tomato)
1/4 tsp each Haldi, Mirchi, Dhaniya powder
1 tsp Chola Masala (if not doesn’t matter)
For Onion Paste
2 Red Chillies
Small piece of Cinnamon
3/4 piece Cloves
2 piece Elaichi
Let chola soak in water overnight.
Next day pressure cook with salt to taste and 1 packet of tea (from 100 pack we get in USA), or put little tea-leaves, we get in India and wrap it in a cloth. This will change the color of chola to black.
In a pan, in little oil, add Zeera, Kadi Patta. Then add 1/2 thinly slized onion. Fry till golden brown.
Then add minced garlic and ginger paste. Then add onion paste. Fry till oil comes out. Then add tomato and tomato puree. Add haldi, mirchi, dhaniya and chola masala.
When masala is done, add chola and little water. Check salt. Let cook for few minutes.
Garnish with chopped onion.
Ingredients For Batura
1 cup Maida
1/4 cup Atta
Salt to taste (1/4 tsp)
2 tsp Oil
3 tbs Curd
Add maida and atta. Add salt and the add oil. Mix with hand, till you can make balls from atta. Mix dahi. Mix very well. Add enough water to make atta dough.
Put the dough in a plastic bag.
Roll the bag to remove any air and tie it. Let stand atleast for 6 hours.(You can do it when you put chola in water, previous night).
Heat the oil and make big size poories (batura).
Eat with chola. Enjoy with Imli Chutney.