Butter Naan with Amritsari Chole

Naan is a fermented bread and can be made easily at home. Serve it with kabuli chana made in truly Amritsar style.

Ingredients

Naan

2 cups All purpose flour
1 packet dry yeast
2 tsp sugar
2 tsp salt
2 tblsp oil
1/4 cup water

Amritsari Chole

1 cup Kabuli Chana, soaked over night
1 medium onion
1 large tomato
1 tblsp tomato sauce/paste
2 cloves garlic
2 bay leaves
2 green chilis
1 clove
1 tsp garam masala
1 tsp cinnamon powder
1 tbslp oil
1 tsp jeera/cumin seeds
2 tsp turmeric powder
salt to taste

Method

Naan

- Warm the water and dissolve the sugar.
- Add the dry yeast and let it aside for atleast 10 min.
- Water will froth up.
- Add this water to the flour.
- Add salt and oil.
- Make the dough so that it stretches well.
- Leave the dough aside for 2 hours.
- After 2 hours, dough will puff up.
- Remove the air and let the dough puff up until you are ready to make naan.
- Heat the broiler at high.
- Roll out the naan with the help of rolling pin.
- Naans are usually oval in shape.
- Let it cook under broiler for 2-3 minutes or until brown spots appear.
- Add little butter as soon as you take it out of oven.

Amritsari Chole

- Cook the soaked chana in pressure cooker until 3 whistles.
- Puree onion, tomato, chili, clove, garlic and handful of cooked kabuli chana.
- Heat oil in a pan and add cumin seeds.
- Add turmeric powder, garam masala, cinnamon powder and bay leaves.
- Add the kabuli chana and 1/2 cup of water.
- Add salt to taste and the tomato sauce.
- Let it simmer for 5-10min

Serve chole with hot butter naan.