Chole Bhature is one of the popular and flavorful dishes from Punjabi Cuisine. It can be eaten in breakfast as well as in lunch.
Ingredients
For Chole:
- 250 gram chickepeas
- 2 big elaichi
- 5 cloves
- 2 onions, chopped
- 4 tomatoes
- 8-10 garlic cloves
- 5-6 green chillies slit
- 1 inch ginger
- 4 tablespoon oil
- 1 teaspoon everest chana masala
- 1/4 teaspoon red chilly powder
- Salt, as per taste
For Bhature:
- 1 cup flour, maida
- 1/2 cup suji/ semolina
- 1/4 cup curd
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Water to make dough
Instructions
To Make Chole:
- Soak the chole for 6-8 hrs or overnight.
- Pressure cook chole, salt, eliachi, cloves, onion and water till chana becomes soft.
- Grind onions, tomatoes, garlic, green chillies, ginger into a paste.
- Take a kadai, add 4 tablespoon oil , add hing and put all the ground paste and saute well till all moisture evaporates.
- Add red chilli powder , garam masala, Everest chole masala , salt and all pressure cooked chana to it.
- Give it a good boil and mash some with the back of a ladle.
- In a tadka pan heat ghee and add red kashmiri powder.
- Pour over the chole and garnish with chopped coriander leaves .
To Make Bhature:
- Soak suji in 1/2 cup water for 15 – 20 minutes to make it soft.
- In a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well.
- Add water little by little and knead a soft dough.
- Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough.
- Cover the bowl with a cling sheet and keep it aside for fermentation for 2 – 3 hrs in a warm place. Once it is ready it will be double in size.
- Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
- To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori.
- Fry like poori till both sides are golden brown.
- Drain the bahturas on a tissue paper to drain out excess oil.
- Serve hot with chole and enjoy!
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