Receipe Title: Chole Bhature
Origin Of Receipe:India
For How Many People:4
How Many Minutes to Prepare: 15
How Many Minutes to cook: 60
- Chickpeas (Kabuli Chana) soaked overnight and drained - 1 cup ,
- Tea bags - 2 , Ghee/Oil - 2 tbsp,
- Cumin Seeds (Jeera) - 1 tsp,
- Green Chillies (slit) - 2,
- Ginger and Green Chilli Paste - 1 tsp,
- Coriander Powder (Dhaniya Powder) - 1 tsp,
- Cumin Seeds Powder (Jeera Powder) - 1/2 tsp,
- Red Chilli Powder - 1 tsp,
- Chole Masala - 1 tsp,
- Dried Mango Powder (Amchur powder) - 1/2 tsp,
- Dried Pomegranate Seeds (Anardana) roasted and coarsely crushed - 1 tbsp,
- Garam Masala Powder - 1 tsp,
- Onions (finely chopped) - 1 medium,
- Salt to taste,
- Water - 6-7 cups,
- Maida (All-Purpose Flour) - 2.5 cups,
- Yogurt (Curd) - 1/2 cup,
- Sugar (Powdered Sugar) - 1.5 tsp,
- Baking powder - 1/2 tsp,
- Oil - 2 tsp, Salt - 1 tsp,
- Water (to knead) - as required,
- Oil - for deep frying,
For Garnishing: Onions (finely chopped) - 1 medium
Step By step Cooking Description:
Making Chole -
- Take a pressure cooker and add overnight soaked chickpeas into it.
- Add tea bags, 6-7 cups of water and salt into it, cover and cook for 5 minutes on high flame and about 15-20 minutes on medium flame or till fully done and soft.
- The softening of chickpeas depends on itself and also on the pressure cooker, so cook till you get soft chickpeas.
- Now drain the chickpeas and discard the tea bags but reserve the stock.
- Heat ghee or oil in a non-stick pan or a kadai.
- Add cumin seeds (jeera) and green chillies into it and saute it till the cumin seeds begin to crackle.
- Add finely chopped onions and sautÃ© till the onion gets translucent. Stir in between so that the onions won't burn.
- Then add ginger-green chilli paste, mix well and saute for another 30 seconds.
- Now add coriander powder, cumin seeds powder and red chilli powder and mix it well again.
- Add chole masala, dried mango powder, roasted and coarsely crushed dried pomegranate seeds, garam masala powder and mix it.
- Then add reserved stock, mix it well and bring the mixture to boil.
- Add the stock as per the gravy you want to have in chole/chickpea.
- Now add already cooked chickpeas (kabuli chana) and mix well.
- Add some water if needed.
- Cook covered over low flame for 10-15 minutes. Turn off the heat and set aside.
For Bhaturas -
- Take all purpose flour/maida, baking powder and salt in a big bowl. Mix them well and pass it through a sieve.
- Add yogurt and sugar into it.
- Add water and mix gradually to make a soft dough by light kneading.
- Now add 2 tablespoons of oil into the dough and knead again.
- Cover the dough with a wet cloth. Keep it aside for an hour.
- For better results, keep it overnight.
- Divide dough into sixteen equal portions. Roll them into balls.
- Cover and keep to ferment for around 10 minutes.
- Grease your palms with a little oil and flatten the balls.
- Roll out into five-inch diameter diskettes.
- Heat sufficient oil in a kadai or a pan.
- When the oil is hot enough, place the rolled bhatooras into it.
- Deep fry the bhatooras on high heat till light brown.
- Flip it and fry till the other side also turns light brown.
- Drain on an absorbent paper or kitchen towel so that excess oil gets absorbed.
- Repeat the process with the remaining dough.
- Heat the checkpea/chole before serving.
- Garnish the chole with finely chopped onions.
- Serve hot chole bhaturas with raita, salad and pickle.
Enjoy this delicious dish with your loved ones.