Friday, 19 February 2016


A north Indian platter done in a Bengali kitchen. During my journey of life, I came across many a people of different states of India, the foodie in me adapted a taste for different kind of cuisine. Besides, staying in Kolkata and not loving and tasting the variety of food there is not possible. The people there loves food and will not think twice to taste them.... from the streets to the fine dining. I think this applies to whole of India. My tasting of different food, other than Bengali started at a quite young age when I used to go out with mom for shopping and she would buy me them.

This chole and bhature thing is very popular in Kolkata. My brother too likes it. So northern India featured in our Bengal kitchen quite often. Now, my sis-in-law too loves it, so the combo feature in their lunch box on a regular basis. I had the best tadke wali dals perhaps in the dhabas while touring Rajasthan by road. They perhaps make the best tandoori roti too. I compiled the three recipes together because I felt they make a very good vegetarian platter. My strictly non vegetarian men love to have them too.  So let us do them one by one.

                                                                     TADKA DAL

Green Moong : 1 cup
Tomato : A big
Onion : 1 big[sliced]
Green Chilli : 3-4[slitted]
Minced Garlic : 1tbsp
Minced Ginger : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder :  1tsp
Garam Masala : 1tsp
Cumin Seed : 1/4tsp
Salt : As required
Oil : 3-4tbsp

Soak the dal in enough hot water for 2 hours. Pressure cook up to one whistle adding a little turmeric powder, chilli powder and salt. Let cool.

Heat oil in a wok. Temper with cumin seeds. Add the minced garlic and ginger. Fry for a minute. Add the sliced onions. Fry till brown. Wash, chop and add the tomatoes. Saute till it melts.

Add the slitted green chillies, turmeric powder, red chilli powder, salt. Give a stir and add the boiled dal. Add a cup of water. Let boil for 3-4 minutes. Add the garam masala and boil for another minute.

Serve hot.


Chickpea : 200gm
Tomato : 2medium[chopped]
Onion : 1big[sliced]
Ginger Paste : 1tsp
Garlic Paste : 2tsp
Green Chilli : 3-4[slitted]
Coriander leaves : 2sprig[chopped]
Chole Masala : 1tbsp[ I use store bought]
Chilli Powder : 1tsp
Cumin Seeds : 1/4tsp
Turmeric Powder : 1tsp
Salt : As required
Oil : 3-4 tbsp.

Soak the chickpeas in enough water overnight. Next morning drain the water, wash and pressure cook them in enough water up to 3 or 4 whistles adding little salt and turmeric. Let cool.

Heat oil in a wok. Temper with cumin seeds. Add the garlic paste and fry for 1-2 minutes. Add the sliced onions. Fry till brown. Add the ginger paste and fry for 2-3 minutes. Add the chopped tomatoes. Salute for 2 minutes.

Now add the turmeric, red chilli and chole masala powders, salt and stir for a minute. Add the slitted green chillies and the boiled chickpeas. Fold in well. Add a medium cup of water. Cover cook for 3-5 minutes. Add the coriander leaves, stir, switch off.

I do not always have amla powder, so my chole is never black, as authentic.

                                                        NO YEAST BHATURE

Refined Flour : 2 cups.
Semolina : 1/4 or 1/2cup
Plain Yogurt : 150gm
Salt : As required
Sugar : 1/2tsp
Baking Soda : 2pinches
Oil : 150ml + 2tbsp

Take the refined flour, semolina, salt, sugar and baking soda in a bowl and mix together very well. Add the oil and rub well for 2 minutes.

Beat the yogurt. Add to the flour little by little and knead well till a soft dough is formed. Cover with a moist cloth and keep for 3-4 hours.

Remove cover, again knead for 3-4 minutes. Make medium sized balls. With rolling pin and base roll them into round poori.

Heat 150 ml oil in a wok. Fry the poori each at a time. If we want our bhature white, we have to change the heat constantly while frying.

Isn't that a nice vegetarian platter when served with some salad....