CHOLE BHATURE

Chole bhature is a world famous recipe from the punjabi cuisine. It can't be categorized under one such category, can fall under fast food, street food, complete and as a breakfast item. It stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread. It is served with onions, carrot pickle, green chutney and achaar.

CHOLE BHATURE

Cuisine          :     North Indian, Punjabi
Course           :     Breakfast
Prep time      :     9 hrs
Cook time     :     30 mins
Serves            :    4 serving

Ingredients

Measuring cup used, 1 cup= 250 ml

For chole

• 1 cup dried chickpeas (chole)
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 green chilli- slit
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp dry mango powder
• 1 pinch hing
• salt as required
• 1 tsp kasuri methi
• 1/2 tsp chaat masala
• 2 cups water

Whole spices

• 1 tsp cumin seeds
• 1 tej patta
• 2 inch cinnamon
• 2 to 3 cloves
• 2 green cardamom
• 2 to 3 black peppercorn

Ground paste

• 1 medium size onion
• 2 medium size tomatoes
• 1/2 inch ginger
• 2-3 garlic cloves or ginger garlic paste

Instructions

1. First soak the chickpeas in enough water overnight or for 7-8 hours.
2. Drain the water and cook the chole with water, salt and tea water. Boil some tea leaves(1 tbsp) in water and drain it. Use the drained water. This gives chole a black or dark color. 
3. Strain the chole and keep aside.
4. Make a fine paste of onions, tomatoes, ginger and garlic in a grinder or blender.
5. Keep the paste aside.
6. Heat oil in a pan or kadai/wok.
7. Fry the whole masala till the oil become fragrant.
8. Add the paste and saute till the oil starts to leave the sides of paste.
9. Add all dry spice powders - turmeric, red chilli powder, coriander and dry mango powder.
10. Stir and saute for a minute. Add cooked chole and stir.
11. Pour water. Add salt and stir.
12. Add kasuri methi and chaat masala powder.
13. Simmer on a low to medium flame till the curry thickens.
14. You can add chole masala too. Add green chillies and garam masala powder. Simmer for 2 mins.
15. Garnish with coriander leaves, slit green chillies and julienned gingers.

Ingredients

For bhatura

• 2 cups all purpose flour or maida
• 1 tbsp semolina (rava / sooji)
• 2 tbsp cooking oil
• 4 tbsp curd
• 1 tsp sugar
• 1/4 tsp baking powder
• Cooking oil ( for frying )
• Salt
• Water

Instructions

1. Sieve all purpose flour and semolina in a large wide mouthed bowl. Add sugar, salt, yogurt, baking powder and 2 tbsp cooking oil and mix well.
2. Slowly add water and knead smooth and soft dough.
3. Cover it with a wet muslin cloth and place it in a warm place for about 3-4 hrs.
4. You will notice its increased size, knead again, until smooth.
5. Divide it into small portions and give them a shape of ball.
6. Take one ball, press it and roll out in a circular shape like puri of around 5-6 inch diameter. Keep it thick than regular puri. ( If required , grease ball with oil or coat it with dry flour to prevent it from sticking on rolling board) .
7. Heat oil in a deep frying pan over medium heat. Now, place one rolled out raw bhatura in it. After 5 to 6 seconds, gently press it in centre with a perforated spoon to puff up.
8. When bottom side is lightly golden brown, turn it gently and deep fry another side until light golden brown.

               Bhatura is ready. Serve with chole.

Let me know how you find it, if you try it sometime. you may leave your suggestions for any interesting additions.

Keep Cooking"

-CM