Chole bhature is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala and bhatura/puri, a fried bread made from maida. Although it is known as a typical Punjabi dish, there are varied claims around the origin of dish.
Ingredients Of Chole Bhature
Bhatura:
- 2 cup maida
- 2 tbsp rava
- 1 tsp sugar
- ¼ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- 2 tbsp oil
- ¼ cup curd
- water
- oil
Chole:
- 1 cup chana
- dry gooseberry
- ¼ tsp baking soda
- 1 tsp salt
- 3 cup water
- 2 tbsp oil
- 1 bay leaf
- 1 black cardamom
- 2 pod cardamom
- 1 inch cinnamon
- 1 tsp cumin
- ½ tsp kasuri methi
- 1 onion
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp aamchur
- ¼ tsp salt
- 1½ cup tomato puree
- 2 tbsp coriander
for tempering:
- 1 tbsp ghee
- 2 chilli
- ¼ tsp turmeric
- ¼ tsp chilli powder
- ¼ tsp garam masala
How to make Chole Bhature
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Take maida, rava, sugar, baking soda, sugar, salt and oil. mix well.
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Add ¼ cup curd and mix well.
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Add water as required and knead the dough.
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Grease the dough with oil, cover and rest for 2 hours.
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take ball sized dough and make a ball, roll slightly thick.
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Drop the rolled dough into the hot oil.
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Press until the bhature puffs up.
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Flip over and fry until it turns golden brown.
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Finally, drain off the bhatura.
Make chole
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Soaked chana in water for 8 hours.
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Add gooseberry, baking soda, salt and 3 cup water.
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Pressure cook for 6 whistles.
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When pressure releases, open the cooker and discard the gooseberry.
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Take kadai, heat oil, bay leaf, black cardamom, pod cardamom, 1 inch cinnamon, cumin, kasuri methi. Saute on low flame.
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Add onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
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Add turmeric, chilli powder, coriander powder, cumin powder, garam masala, aamchur and salt.
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Saute on low flame.
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Add 1½ cup tomato puree and saute until the oil separates.
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Add boiled chole and mix well.
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cover and simmer for 10 minutes.
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Heat ghee in a pan, add chilli, turmeri, chilli powder and garam masala.
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Saute on low flame.
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Put the tempering over the chole masala, add 2 tbsp coriander and mix well.
