Making of Chole bhature
Chole bhature or Chole Puri is a combination of two dishes: chole – a spicy chickpea curry, and bhature – a type of fried bread made with maida flour. Popular throughout North India, the dish was invented in Delhi in the 1940’s. It is commonly accompanied by onions, pickles, mint chutney, and chilled lassi.
Ingredients Of Chole Bhatura
2 cup chickpeas (channas)
2 tsp oil
1 Bay leaf (tej patta) 1 Cinnamon stick (dalchini)
3-4 Cloves (laung)
1 tsp whole pepper corns (sabut kali mirch)
3 Green cardamom (choti elaichi)
2 Black cardamom (badi elaichi)
Turmeric powder (haldi)
Chili powder (lal mirch powder)
Coriander powder (dhaniya powder)
Cumin powder (zeera powder) Cumin seeds (zeera)
1/2 tsp asafoetida (heeng)
Salt as required
1 cup onions and tomatoes chopped
1 tsp ginger garlic paste
2 green chilies, chopped
Tea bag (optional)
1 tbsp butter
For the bhaturas (poori):
2 cups maida (refined flour)
1/2 tsp yeast (dissolved for 10 minutes in luke warm water) (optional)
1/2 cup whole wheat flour
A pinch of salt
Water (to knead)
Oil (for frying)
Process for making Chole Bhature
1.In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
2.After it gets brown add chopped onions and saute it. Now add ginger garlic paste
3.Followed by turmeric, chili powder, coriander powder, cumin powder, asafoetida and salt, fry the ingredients together well.
4.For deglazing the pan add a little water.
5.Now add the chole (channa) (soaked overnight and pressure cooked) to the masala.
6.After stirring well add tomatoes, little sugar and salt to the chole.
7.Then add ajwain, chopped green chilies and water for the base.
8.To get the color in the chole, add a tea bag to the masala (optional) 9.Simmer the chole gently for an hour and cover it.
10.Add dollop of butter to it.
11.Garnish the chole with coriander and butter and serve them hot with bhaturas.
Prepare the bhaturas:
1.Knead the whole wheat flour, maida and salt together with adequate amount of water.
2.Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work (optional).
3.Divide it into equal portions. Roll out in an oval or round shape.
4.Deep fry till golden brown, like a puri.