Chole Bhature
Chole Bhature
Ingredients
For Bhature
- 2 cup maida (all purpose flour)
- 2 tbsp suji (semolina)
- 2 tbsp curd
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp baking soda
- 1½ oil
- ¾ cup water
- oil for deep fry
To boil chole (chickpea)
- 1 cup chole (chickpea soaked)
- ½ cup black tea
- 1 bay leaf (tejpatta)
- 2 inch cinnamon stick
- 1 black cardamom
- ½ tsp salt
- 2 cup water
For Gravy
- 4 tbsp oil
- 2 green cardamom
- 3 cloves
- 1 small onion chopped
- 2 to matoes (pureed)
- 1½ tbsp ginger garlic paste
- 1 tsp red chilli powder
- 2 tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- 1 tbsp chole masala
- 1 tsp aamchur powder (raw mango powder)
- ½ tsp garam masala
- ½ tsp kasuri methi
- ¼ sugar (optional)
- 1 tsp coriander leaves chopped
For tadka
- 2 tbsp ghee
- 1 tsp ginger julienne
- ¼ tsp kalonji (nigella seeds)
- ½ tsp cumin seeds
- ½ tsp kashmiri red chilli powder
Instructions
For Chole
- Add 1 cup soaked chana (chickpea) in a pressure cooker. Than add 2 inch cinnamon stick, 1 bay leaf, 1 black cardamom, ½ cup black tea, ½ tsp salt and 2 cup water. Close lid of pressure cooker.
- Keep heat on medium high for 2 whistle. Then turn heat on low for next 2 whistle. After 4 whistle turn off the heat.
- Open the lid once pressure cooker is completely cooled down. Drain and reserve stock in big bowl.
- 4)Remove black cardamom, bay leaf and cinnamon stick from boiled chana (chickpea).
For Gravy
- Heat 4 tbsp oil in large kadai. Add 2 green cardamom, 3 cloves and 1 big chopped onion. Fry for 5-6 min.
- Add 1½ tbsp ginger garlic paste and fry for 2 min.
- Add 1 tsp red chilli powder, 2 tsp coriander powder, ½ tsp cumin powder, 1 tbsp chole masala and ¼ tsp turmeric powder. Mix everything well for 50 seconds.
- Next add tomato puree and ½ tsp salt. Stir well for 5 min.
- Add boiled chana (chickpea) in a kadai.. Add 1 tsp raw mango powder, ½ tsp kasuri methi and ½ tsp garam masala and mix everthing well.
- Add reserved stock, mix and cover the lid. Cook for 7-8 min and turn off the heat.
For Tadka
- Add 2 tbsp ghee in a pan and let it melt. Add1/4 tsp kalonji, ¼ tsp cumin seeds, 2 green chillies and ginger julienne.
- Turn off the heat and add ½ tsp kashmiri red chilli powder in a pan.
- Transfer tadka in a chole gravy and sprinkle chopped coriander leaves on top.
For Bhature
- In a mixing bowl, add 2 cup maida, 2 tbsp suji, 2 tbsp curd, ½ tsp sugar, ½ tsp salt, ¼ tsp baking soda and 1 tsp oil. Mix well.
- Add water as required to make a dough. Knead well and make a soft dough.
- Cover and let dough rest for 1½ hours.
- Now remove the covered dough and knead once again. Apply some oil on palms and make small balls of the dough.
- Use rolling pin and roll the dough ball in circular sheet to make a bhatura. Don’t roll to thick or too thin.
- Gently drop or slide bhatura in a hot oil. Fry bhatura from both sides until golden brown in color.
- Remove bhatura once its puffed and fully cooked. Place bhatura on kitchen napkin to drain excess oil.
- Sever hot bhature with choley.
Notes
* Knead the dough well but don’t make it sticky.
* Maintain oil temperature while frying bhature to make perfect puffed and crisp bhature.