Recipes to Prevent and Control Diabetes – Non-Fried Oats Bhature & Chole Masala

Recipes to Prevent and Control Diabetes – Non-Fried Oats Bhature & Chole Masala

Non-Fried Oats Bhature Cooking Recipe

Serves 4
Preparation time: 10 mins
Cooking time: 20 mins
Main course

Ingredients

  • Oat flour: 300 g
  • Salt: To taste
  • Curd: 250 g / as required
  • Whole wheat flour: 200 g
  • Baking powder: ½ tsp
  • Olive oil: 1 tbsp + as required

Recipes to Prevent and Control Diabetes - Non-Fried Oats Bhature & Chole Masala

Cooking Method

  1. Take oat flour and whole wheat flour in a large bowl. Add salt, baking powder, and oil. Mix well.
  2. Gradually add curd and knead for 5-6 minutes. The dough should be a little stiff for making crispy bhature. Add more curd if required.
  3. Cover the dough with a wet muslin cloth. Leave it for 3 hours.
  4. Grease your palm well with oil. Take a medium size ball of dough and make a ball shape between your palms. Smooth out the ball, make sure it is crack- free. Roll it into oval shape or round disc.
  5. Heat a Tawa/skillet. Grease it with oil and put bhatura on it.
  6. First, cook from one side. Spread Vi tsp of oil on top surface of bhatura. Turn and cook the other side. When brown spots appear on both sides, it’s done. Eat Non-Fried Oats Bhature with chole masala.

Chole Masala Cooking Recipe

Serves 4
Preparation time: 15 mins
Cooking time: 50 mins
Main course (Weekend special)

Ingredients

  • Uncooked dried Chickpeas: 400 g
  • Onion: 1 medium
  • Water: 1200 ml
  • Tea bags: 4
  • Salt: To taste

For Gravy

  • Garlic: 1 bulb/25-28 cloves
  • Onion: 6 medium
  • Cumin seeds: 1 tsp
  • Red chili powder: ½ tsp
  • Chole masala: 2 tbsp
  • Water: 300 ml
  • Mustard oil: 2 tbsp
  • Ginger: 2 inches
  • Asafoetida: 1 tsp
  • Bay leaves: 2
  • Turmeric powder: ½ tsp
  • Garam masala: 1 tsp
  • Dry mango powder: 1 tsp
  • Salt: To taste

Recipes to Prevent and Control Diabetes - Non-Fried Oats Bhature & Chole Masala 1

Cooking Method

  1. Soak the chickpeas in enough water overnight or for at least 8 hours.
  2. Next day, drain the water and rinse chickpeas thoroughly.
  3. Take the soaked chickpeas, tea bags, salt, sliced onion (1 medium), and 1200 ml water in a pressure cooker. Pressure cook on medium flame for 5-6 whistles. It will take around 15 minutes. The chickpeas should be soft when you mash them with a spoon. If chickpeas are hard, then pressure cook them for two whistles.
  4. Squeeze and discard the tea bags. Strain the chickpeas and keep the stock for later use.
  5. Grind onion, garlic, and ginger together to make a smooth paste.
  6. Add mustard oil to the hot pan. Add asafoetida, cumin seeds, and bay leaves, and saute for 2 minutes.
  7. Add the onion paste to the oil. Mix well and cover the pan with a lid. Cook on medium-low flame for 15 minutes. Cook till it leaves oil.
  8. Add chole masala, garam masala, turmeric powder, dry mango powder, red chili powder, and salt. Cook for 5 minutes.
  9. Add chickpeas and mix well. Masala mixture should coat the chickpeas entirely. Cook for 5-7 minutes.
  10. Add the chickpeas stock plus 300 ml of water. Don’t add too much water as it will dilute the taste.
  11. Bring it to a boil. Turn the flame to low. Cook for 10 minutes until chickpeas absorb the flavor of masala. The gravy should be thick.
  12. Your Chole Masala is ready to eat. Eat it with non-fried oats bhature or brown rice.

Leave a Comment