Chole Bhature

 Chole Bhature 

There is debate over the place of origin for chole bhature. Some sources claim the dish to have originated in Delhi, where it is very popular. Others claim eastern Uttar Pradesh to be the place of origin.

Chole bhature is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.

    (Source: wikipedia)

Ingredients for Bhature:

• 4 cup all purpose flour
• 2(1/4) cup refined oil
• 1/2 teaspoon baking powder
• salt as required
• 1/2 cup yoghurt (curd)
• 8 tablespoon semolina
• 2 teaspoon sugar

Step 1: Mix all the ingredients in a large bowl for the dough.

(Source: https://www.indianhealthyrecipes.com/bhatura/)

To prepare this amazing Indian bread, take a deep bowl and sieve flour along with semolina in it. Now, add salt, sugar, yoghurt, baking powder and ¼ cup of oil. Mix well.       

• Step 2: Knead the dough and cover with a muslin cloth.

  

  (Source: https://www.indianhealthyrecipes.com/bhatura/)

  Using enough water, knead the contents in a soft dough. When done, cover it with a damp muslin cloth and keep aside for 2-3 hours. Remove the cloth and if the dough is puffed out, then, again knead the dough and ensure that it is soft and smooth. Divide the dough into equal portions and shape them into round balls.

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  Step 3: Deep Fry the bhaturas with oil.

  

  (Source: https://www.indianhealthyrecipes.com/bhatura/)

  Now, take a ball and roll it in the shape of a roti using a little amount of oil. Roll all the balls in a similar way. Meanwhile, heat the remaining oil in a kadhai on medium flame. Take a rolled roti and deep fry it in the heated oil. Fry it until it turns golden in colour. Then, gently flip it and fry from the other side as well. Fry all the bhaturas. When done, drain the excess oil using the absorbent paper and hence your bhaturas are ready to be served.

Ingredients for Chole:

For chole

• 250 gm white chickpea/kabuli chana/garbanzo beans
• 2 tablespoon black chickpea
• 2 tablespoon black tea
• 1/2 cup vegetable oil
• 1 potato cut into cubes
• 2 ” ginger piece thin slices
• 4 green chillies slits
• 1/2 cup cottage cheese optional
• 2 potatoes cubed, optional
• water as needed

Spices

• 2 cinnamon stick
• 1 black cardamom
• 4 cloves
• 2 teaspoon dried fenugreek leaves
• 1 teaspoon cumin powder
• 2 tablespoon dried pomegranate seeds powder/anardana
• 1 tablespoon amchur powder/dried mango powder
• 2 tablespoon chole or chana masala
• 2 teaspoon coriander powder
• 2 teaspoon red chilly powder.

Recipe Chole:

Step-1: Wash and soak white and black chickpea in water(app 1 litre) overnight or for 6-8 hours.

Step-2: In a pressure cooker, add these soaked chickpeas along with water, 1 tsp salt and 1 tsp oil.

Step-3: Boil 2 cup water in another pan with tea leaves, strain and add to pressure cooker (you can use tea bags also).Cover the lid and cook for three to four whistles. Keep aside

Step-4: Heat oil in a big kadhai or pan and fry potatoes and cottage cheese. Drain and keep aside. Now fry green chilly, and ginger, drain and keep aside.

Step-5: Now to this oil(keep flame low) add cinnamon stick, cardamom, cloves and dried fenugreek leaves, fried ginger and green chillies and all spices one by one along with salt.Add the boiled chickpeas with remaining water(if water isn’t enough to add 2 cups boiled water).

Step-6: Let it cook on low flame till water mix with chickpeas and forms a thick spicy gravy.

Step-7: Add fried potatoes and cottage cheese.

Step-8: Garnish with tomato and onion rounds, green chilli slits, ginger strips, fried potato and paneer and chopped coriander and garam masala. Drizzle lemon juice and enjoy.

Happy Cooking 😋

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By: Ayush Jain