Chole Bhature Recipe: Chole Bhature recipe is a premium Punjabi cuisine served by most North Indian bhaba and restaurants. This exotic delicacy is high movement item and can be consumed by some food lovers any day or any time of the day. You can say that bhature is a large Poori served with chickpeas curry and is very popular throughout India. There are accompaniments of this delicacy in fresh sliced onions in rings, “Aam ka Aachar” (or mango pickle) and green chilli pickle.
Chole bhature recipe also called chana bhatura recipe is a tempting and flavorful dish from Punjabi Cuisine. Spicy chickpeas curry served with fried Indian breads.
Ingredients: For Chole: 1 cup white gram (chole) 3 tomato 4 green chilli (to taste) 2 inch ginger 4 leaves of green coriander 1 tablespoon vegetable oil 2 bay leaves (tej patta) Two black cardamom (elaichi) 2 clove 1 inch cinnamon One teaspoon tamarind paste 1 teaspoon red chilli powder (to taste) One teaspoon coriander powder 1 teaspoon dried mango powder (amchur) One teaspoon dried pomegranate powder (anardana) Salt to taste
For Bhature: 2 cup all purpose flour 2 tablespoon semolina ½ teaspoon salt 1 tablespoon oil ½ teaspoon baking powder or 1 teaspoon Eno ½ cup curd ¾ cup warm water Oil for deep frying
Method: For Chole 1. Soak white chole for 6-8 hours in 5 cups of water. 2. Add soaked chole with water to a pressure cooker, let it whistle 4-5 times and let it cool. 3. Meanwhile, grind all tomatoes and 2 green chillies. 4. Grate 1 inch ginger and finely slice rest of the 1 inch ginger. 5. Heat oil in a pan 6. Add bay leaves, cardamom, cinnamon and clove and stir for a minute. 7. Add grated ginger and stir for a minute. 8. Add tomato and green chilli paste and stir for 5-6 minutes. 9. Add red chilli, coriander powder, mango powder, pomegranate and salt. 10. Add boiled white chole with water (all or limited) and let it cook for 15-20 minutes. 11. Pour some Pindi Chole to a serving bowl and garnish it with green chillies, sliced ginger and fresh coriander. 12. Serve with Indian breads and salads.
For Bhature Take flour in a bowl. Add semolina and salt. Mix well. Add baking powder or Eno and mix well. Put oil and rub well with the help of palms. Add curd and knead the dough. Add warm water as required to make soft dough. It should leave a dent when pressing the dough with finger. Knead and punch the dough for 4-5 minutes. Grease the dough with oil. Cover with moist cotton cloth and rest for 2 hours. Divide the dough into 6 to 10 balls to make large to medium size Bhature respectively. Make smooth balls using hands. Use a few drops of oil if needed. Roll the dough into discs using rolling pin. Use a few drops of oil so that dough does not stick. Roll dough into discs that are neither too thin nor too thick. Try to place them side by side. Nicely heat oil in a deep frying pan. There should be sufficient oil for a puffed Bhatura to submerge fully in the oil. Gently add one Bhatura disc to the oil. Press with a strainer/skimmer with long holder to puff up. As Bhatura starts to puff, put some oil over the Bhatura from the pan using strainer/skimmer, till Bhatura puffs completely. Flip over and fry the Bhatura till golden brown from both sides. Take out and drain excess oil by placing on a tissue paper. Fry the rest of the discs in same way. Serve Bhatura with Chole curry, cut onions and mango pickle.
Recipe Servings: 4 Prep Time: 6-8 hours Cook Time: 40 mins Total Cook Time: 6-8 hours Difficulty Level: Medium
About Chole Bhature Recipe: Chole Bhature is a premium Punjabi cuisine served by most North Indian bhaba and restaurants. This exotic delicacy is high movement item and can be consumed by some food lovers any day or any time of the day. You can say that bhature is a large Poori served with chickpeas curry and is very popular throughout India. There are accompaniments of this delicacy in fresh sliced onions in rings, “Aam ka Aachar” (or mango pickle) and green chilli pickle.