Amla chholay and bhatura Recipe

Cooking Directions

• STEP 1.To make the amla chutney, blend amla, green chilies, ginger, garlic, and spices until smooth. Set aside.
• STEP 2.Heat oil in a pan and add cumin seeds, onions, and tomatoes. Cook until the onions turn golden brown.
• STEP 3.Add the cooked chickpeas, along with turmeric, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 4.Pour in the amla chutney and simmer for 5-7 minutes, allowing the flavors to meld together.
• STEP 5.For the bhatura, mix all-purpose flour, yogurt, salt, and baking soda in a bowl. Knead into a soft dough, adding water if needed. Let it rest for 30 minutes.
• STEP 6.Divide the dough into small balls and roll them out into flat discs.
• STEP 7.Heat oil in a deep pan and deep-fry the bhaturas until they puff up and turn golden brown.
• STEP 8.Serve the amla chholay with hot bhaturas and enjoy!

Cooking Tips

• You can adjust the spiciness of the chutney by adding or reducing the amount of green chilies.
• For a healthier version, you can bake the bhaturas instead of deep-frying them.
• Serve the amla chholay with some sliced onions, lemon wedges, and a side of yogurt for a complete meal.

Storage and Serving

• Leftover amla chholay can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and refresh the bhaturas in a hot oven for a few minutes.
• This dish is best enjoyed fresh and hot, so serve it immediately after cooking for the best taste and texture.