Chole Bhature

A Punjabi dish which is popular and loved by all indians. A chole bhature is a dish made of chickpeas and served with poori like bhature. Mouthwatering and delicious!



INGREDIENTS: CHOLE

• Chickpeas/kabuli chana, 1/2 kg 

• Onions, 2-3 finely chopped 

• Tomatoes, 3 big (made into purée) 

• Turmeric, 1/2 tspn 

• Green chillies, 2-3 

• Ginger-garlic paste, 1 tblspn 

• Red chilli powder, 1 tblspn 

• Coriander leaves, 1/2 cup  

• Oil, 2-3 tblspn 

• Salt, as per tatse 

• Lemon juice, 1-2 tblspn 

•  Amdchur powder, 1/2 tspn

Ingredients to be ground into a fine powder:

• Cinnamon stick, 1 1/2
• Cloves, 3
• Black pepper, 3-4
• Bay leaf, 1
• Whole Coriander/coriander powder, 1 tblspn
• Cumin seeds, 1/2 tspn
• Red chilli flakes/red chilli powder, 1/2 tspn
• Shahi jeera, 1/2 tspn
• Cardamom, 2

Grind all these ingredients into a fine powder, and our chole masala is ready. If you already have store bbought chole masala you can skip this step.

Serves: 4-5
Category: Veg
Recipe Type: Main Course

RECIPE: CHOLE

• Wash and soak kabuli chana overnight.
• Now in a pressure cooker add the soaked chana straining its water, and add fresh water just so it covers the chana.
• Cook till 4-5 whistles on medium flame.
• Cool down and keep aside.
• Now in a big wok or vessel, add oil.
• When oil is hot, add cumin seeds, let it splutter.
• Add onions and fry till golden brown.
• Add Ginger-garlic paste and saute over low flame.
• Now add the tomato purée. And saute over high flame for few mins.
• Lower the flame, cook for about 3 mins.
• Add grounded chole masala, red chilli powder, turmeric, amchur powder, few chopped coriander leaves. Mix it well and cover it for 2 mins.
• When the gravy starts to leave oil from sides, add the chole i.e chana with its water.
• Cook for 2-3 mins over high flame then lower the flame and cook for about 7 mins.
• Add salt, green chillies slit into half, lemon juice and remaining coriander leaves.
• Serve hot with bhature.

INGREDIENTS: BHATURE

• Maida, 1/2 kg
• Sooji, 1/2 cup
• Oil or melted ghee, 2 tblspn
• Salt, 1/2 tspn
• Oil, to fry

RECIPE: BHATURE

• Take maida flour into a wide utensil.
• Add sooji, add oil or ghee and salt to tatse.
• Knead the dough adding little water at a time.
• It shouldn't be too soft or too hard, it should be stiff.
• Now take a small portion of it and roll it into a small circle. Make such circled bhature with all the dough and keep it covered.
• Meanwhile, take a big wok, add sufficient oil to fry the bhatures.
• Fry the already rolled bhatures one by one.
• Take them out on a paper so the extra oil is removed.
• Serve hot with chole.

Notes:

• Chickpeas or kabuli chana should get tendered well, when you press it with your finger it should mash and shouldn't feel like a bite in it.
• Adding freshly grounded masala enhances the taste.
• Adding amchur powder is optional, but it tatses good.
• If maida is too heavy for your stomach, you can make pooris of wheat flour, not much difference you'll feel.