CHOLE BHATURE

Straight from a Punjab kitchen - hot and delicious chole bhature.....

Chole bhature is a food dish originating from North India. It is a combination of chanamasala and bhature- fried bread made from maida. It can also be street food or a complete meal and may be accompanied with onion and lemons.

INGREDIENTS:

For Bhature:

All purpose flour - 2 cup

Semolina - 2 tbsp

Salt to taste 

Sugar - 1/4 tsp

Curd - 1/4 cup

Ghee - 1 tsp

Baking powder - 1 tsp

Water - 1/2 cup (approximate)

For chole masala:

Channa - 1 cup

Bay leaf - 1

Green cardamom - 2

Cloves - 3

Black Cardamom - 1

Peppercorns - 4

Dry amla/gooseberry - 4

Baking soda - 1/2 tsp

Cinnamon stick - 1 inch piece

Tea powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 1

Ginger garlic paste - 1 tsp

Tomato - 2

Green chilli - 1

Ajwain - 1/4 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Chana masala - 1 tbsp

Kasuri methi - 1 tsp

Amchur powder - 1 tsp

Salt to taste

Oil - 1 tbsp

METHOD:

Making Bhature: 

1. In a large mixing bowl, add all purpose flour, semolina, salt, sugar, curd and ghee.

2. Saute well. Now add baking powder.

3. By adding water knead and punch the dough well for atleast 10 minutes.

4. Grease the dough with oil. Cover with moist cloth and rest for atleast 30 mins.

5. After 30 mins, pinch the dough into medium sized balls.

6. Roll the dough evenly into circles using rolling pin. You can use oil instead of flour for rolling.

7. Heat oil in a deep frying pan. When it's piping hot, add each bhature.

8. Once they begin to puff, splash oil over the bhatura till they puff completely.

9. Fry the bhatura till golden brown all over. Then drain it into the tissue paper.

10. Serve hot with chole masala.....

Making chole masala: 

11. Soak chana overnight.

12. In a small muslin cloth add black cardamom, peppercorns, green cardamom, cloves, bayleaf, dried amla, tea powder and make a small bag.

13. In a pressure cooker add the soaked chickpeas, muslin bag, baking soda and water. Cook it for 5 whistles.

14. After pressure release, open the cooker and remove the spice bag. Keep the cooked chickpeas aside.

15. Heat oil in a heavy bottom pan, then add ajwain, cumin seeds, ginger garlic paste and finely chopped onion. Saute well until it becomes light brown in colour.

16. Now add turmeric powder, red chilli powder, coriander powder, cumin powder and chanamasala. Saute well.

17. Add fresh tomato puree. Cook this masala till oil oozes out.

18. Now add cooked chickpeas along with water, salt, kasuri methi and amchur powder.

19. Reduce the flame to low and cook it for 12 to15 mins or until the curry gets thicken.

20. Garnish with cilantro and serve hot......