Introduction:
Chole bhature is a very famous north india dish specially loved in Punjab and Delhi. It consists of spicy chickpeas (chole) served hot with fluffy fried bread (bhature). This meal is eaten for breakfast, lunch or dinner at any time. Along with it sliced onion and lemon make it even more delicious.
Ingredients:
• For chole (chickpeas)• 2 cups kabuli chana (white chickpeas)
• 2 medium onions (finely chopped)
• 2 tomatoes (finely chopped pureed)
• 2 green chilies (slit in the middle)
• 1 tablespoons ginger garlic paste
• 2 teaspoon chole masala (or garam masala)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon dry mango powder (amchur)
• Salt to taste
• 2 tablespoons oil or ghee
• Some fresh coriander leaves
(finely chopped)
• Optional for extra flavor
• 1 black tea bag (to give a drak color)
• 1 bay leaf
For bhature
• 2 cups all-purpose flour (madia)
• 2 tablespoons semolina (suji or rava)
• 1/4 cup yogurt (curd)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Warm water (as needed)
• 1 tablespoons oil (for kneading)
• Oil (for frying bhature)
Method of preparation:
Making chole
• Soak chickpeas
• Wash the chickpeas well and soak them overnight or for 8 hours in water.
• Boil chickpeas
• Drain the soaked chickpeas and put them in pressure cooker.
• Add 4 cups water, a little salt, and optionally a tea bag and bay leaf.
• Cook for 6,7 whistles auntil the chickpeas are soft.
• After boiling, remove the tea bag and bay leaf.
Prepare masala:
• Heat oil in a pan.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden.
• Add ginger garlic paste and green chilies, sauté for 1minute.
• Add tomatoes and cook until the oil separates.
• Mix in turmeric, coriander powder, red chili powder, chole masala, and salt.
Combine chickpeas:
• Add the boiled chickpeas along with their water.
• Simmer on low flame for 10 to 15 minutes until the gravy thickens.
• Sprinkle dry mango powder and mix.
• Garnish with chopped coriander.
Making Bhature:
Knead Dough:
• In a large bowl, mix all purpose flour, semolina, baking powder, baking soda, sugar, and salt.
• Add yogurt and mix.
• Gradually add warm water and knead into a soft, smooth dough.
• Apply 1 tablespoons oil on top and knead again.
Rest the dough:
• Cover with a damp cloth and leave it to rest for 2-3 hours so it ferments and rises.
Roll bhature:
• Divide the dough into equal portions.
• Roll each portion into a thick round or oval disc.
Fry:
• Heat oil in a deep pan or kadhai.
• Gently slide a bhature into the hot oil.
• Lightly press with a spoon so it puffs up.
• Fry until golden brown on both sides.
• Remove onto a paper towel.
Tips:
• To make soft and fluffy bhature, always let the dough rest properly.
• Use tea bag while boiling chickpeas for a richer color.
• Knead the dough well so the bhature puff nicely.
• Heat the oil on medium-high flame before frying.
Conclusion:
Chole bhature is such an iconic dish that is loved in every corner of north india, especially in Punjab and delhi. This dish is not only tasty but also hearty and filling, making it perfect for breakfast, lunch, or dinner at any time. Combination of soft, fluffy bhature and spicy, flavorful chole makes every bite amazing. By following this recipe at home, you can enjoy restaurant or dhaba style authentic chole bhature. Using a tea bag while boiling the chickpeas gives them a rich color, and proper resting and kneading of the dough ensures that the bhature puff up perfectly and stay soft. Serving this dish with sliced onions and lemon enhances the flavor even more. Chole bhature is an ideal weekend treat or for special occasions and is sure to be a hit with family and guests. You can adjust the spices according to your taste and enjoy this comforting homemade dish anytime.
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