Chole Bhature

Chole Bhature

Chole bhature is a combination of chole (spicy chick peas curry) and fried bread called bhatura. It is mainly eaten in especially in Punjab and north India. Now it becomes very popular in all over India as a street food. Chole bhature is traditional North Indian Punjabi classic cuisine. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and yeast. When fried, it puffs into a fluff and lightly golden Indian breadwhich served with white chickpea curry popularly called as Chole. It is a heavy breakfast which is generally accompanied with raita or lassi. Chole bhature are served with onion, aachar and green dip.

Ingredients:::

Chole Ingredients

For Chole:

• Kabuli chana (white chick peas)
• 1 big onion grated
• 1 tsp Anardana/ pomegranate Seeds
• 1 tsp giner paste
• 1 tsp garlic paste
• 1/4 tsp Turmeric
• 1 tsp Coriander powder
• 3 medium tomatoes
• 1/2 tsp Garam Masala
• 1 tblsp Green Coriander chopped
• 4pcs dry amla
• 1tsp chole masala  
• 7/8 Curry leaves 
• 1 Bay leaf 
• Salt to test 
• Oil

Bhature:

Bhature dough

• 1 cup Flour (Maida)
• 1/2 cup Suji (Semolina)
• 1/4 cup Dahi (Curd)
• 1/4 tsp Baking Soda
• 1/4 tsp salt
• 1/4 tsp Sugar
• Water to make dough

For tempering:

• 2 tsp Ghee
• 1 small onion
• 1 small tomato
• 1 green chilly
• 1 tsp Chana Masala
• 1/4 tsp Red Chilly Powder
• 1 tblsp Oil

Method:::

To Make chole :

1. Clean and Wash the Chole then sock it overnight. 
2. Cook the soaked Chole in 2 ½ cups of water with dry amla salt and turmeric powder in a pressure cooker for 7-8 whistles and let it cool down. 
3. After the chole have boiled separate the chole from the water. Keep the cooking liquid for later use.
4. Grind together garlic, ginger and anardana in a grinder.
5. Heat 2 tbsp oil in a non stick kadai, add Bay leaf, curry leaves and cumin seeds and stir for 1 minute.
6. Then add onion &  Stir fry till little golden brown. Then add turmeric, coriander powder and the grinded masala.
7. Fry for a 1 min and then add finely chopped tomatoes. Cook it till the oil begins to separate from the paste
8. Now add only the choley and let it simmer for 5 - 7 minutes. Finally add some chole liquid and further cook for 10 minutes.
9. When the chole get be thick add the garam masala and chopped green coriander.
10. Now take a separate pan for tempering and add 2 tsp of ghee. When it gets hot add cubed onion and tomato pieces. Cook for 15 secs and then add green chilly and all powered masala. Mix well ensuring that red chilly does not get burnt and then add to the chole and mix well.
11. Transfer the choley to a serving dish and garnish with a piece of lemon split up into 4 pieces and finely chopped corainder leaves.

To make Bhature:

1. Soak suji in 1/2 cup water for 15 - 20 minutes to make it soft.
2. Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.
3. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.
4. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
5. To make the bhature, heat the oil so that bhaturas do not absorb extra oil and they fluff well and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
6. Drain the bahturas on a tissue paper to drain out excess oil.
7. Serve with chole and mix pickle.