Chole Bhature is an absolutely decadent treat that is a must-try if u are a Punjabi food lover … It is one of many Punjabi specialties. It is also something I cook less often. Only because of a personal preference for Rajma (red kidney beans).
Over the years, I have tried many recipes for chole recipes till i had my very own recipe, that is a family pleasure now.
This recipe has also been perfected over many years and fuses the recipes of countless people. Like everyone else, my mom used black tea leaves to darken the chole. She would tie them in muslin and throw them in, and later retrieve the muslin pouch. Here i used a lil better and an easier option…tea bags! At times i try to omit the tea bags…i simply make masala fresh, pan roast the spices to a black shade of brown! Simple, it was! Just the way you do for Biryani masala. Though in this recipe i have used the tea bag but remember there are lot many ways to acquire that dark colour without using the tea bags.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
|
- 2 cups chickpeas (channas)
- 2 tsps oil
- 1 bay leaf (tej patta)
- 1 cinnamon stick (dalchini)
- 3 - 4 cloves (laung)
- 1 tsp pepper corns whole (sabut kali mirch)
- 3 cardamom green (choti elaichi)
- 2 cardamom black (badi elaichi)
- 1 tsp turmeric powder (haldi)
- 1 tsp chili powder (lal mirch powder)
- 1 tsp coriander powder (dhaniya powder)
- 1 tsp cumin powder (zeera powder)
- 1 tsp cumin seeds (zeera)
- 1/2 tsp asafoetida (heeng)
- to taste Salt
- 1 cup onions (chopped)
- 1 cup tomatoes (chopped)
- 1 tsp ginger (chopped)
- 1 tsp garlic (chopped)
- 1 tsp ajwain
- 1 tsp lime juice
- 1 green chili (chopped)
- 1 tea bag
- 1 tbsp butter
- 2 cups maida (refined all purpose flour)
- 1/2 tsp yeast water , dissolved for 10 minutes in luke warm
- 1/2 cup whole wheat flour
- A pinch salt of
- Water to knead
- Oil for frying
Ingredients
Ingredients for Bhature:
|
|
- In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
- After it gets brown add chopped onions and saute it.
- After sauteing add chopped ginger and garlic.
- Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well
- For the glazing the pan add little water.
- Now add the chole (soaked overnight and pressure cooked) to the masala.
- After stirring well add tomatoes, little sugar and salt to the chole (chickpeas)
- Now add ajwain, chopped green chilies and water for the base.
- To get the color in the chole, add a tea bag to the masala.
- Simmer the chole gently for an hour and cover it.
- Add lime juice and a dollop of butter to it.
- Garnish the chole with coriander and butter.
- Serve the chole hot with bhaturas.
- Knead the whole wheat flour, maida and salt together with adequate amount of water.
- Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
- Divide it into equal portions. Roll out in an oval or round shape.
- Deep fry till golden brown, like a puri.
- Serve hot !!!
