Punjabi Chole Bhature


For the Chole
  • 1 cup kabuli chana (white chick peas), soaked overnight 
  • 1 tea bag, 3 cloves, 3 black pepper pods - tied in a muslin cloth (optional) 
  • 1/2 tsp cumin seeds (jeera) 
  • 1 onion, finely chopped 
  • 1 large tomato, finely chopped 
  • (1/2") piece of ginger (adrak), grated 
  • 2 cloves of garlic (lehsun), grated 
  • 2 tsp punjabi chole masala (Mixture of many Indian spices - Available in Indian store)
  • 1 tsp Red chili powder 
  • 1/4 th tsp dried mango powder (amchur) 
  • 1/4 tsp turmeric powder (haldi) 
  • 1 tsp coriander seeds (dhania) powder 
  • 1 tsp cumin seeds (jeera) powder 
  • or 1/4th tsp garam masala instead of coriander seeds and jeera powder 
  • 2 tbsp oil 
  • salt to taste 

> For the Bhature
  • 1/2 cup All purpose flour (maida) 
  • 1/2 cup wheat flour 
  • 1/2 cup potatoes, boiled and very finely grated or 1 slice bread soaked in water and crumbled 
  • 1 1/2 tsp oil 
  • 1/4 tsp ajwain seeds /Carom seeds
  • salt to taste 
  • oil for deep-frying 

> For serving
  • 1 onion, roundly sliced 
  • 1 tomato, roundly sliced 
  • 4 lemon wedges 
  • Fresh coriander leaves /Cilantro finely chopped 

Time Required: 45 mins


> Chole :

1) Soak the kabuli chana with the teabag and cloves and black pepper. Pressure cook the Kabuli chana with the tea bag for 3 -4 whistles until they are soft . Drain and keep aside. Discard the tea bag and the cloves and pepper.
2) Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion and tomatoes, ginger and garlic and sauté till the onion is golden brown.
3) Add the punjabi chole masala, chili powder, amchur, turmeric powder, coriander powder, cumin seeds powder or garam masala and salt and sauté for another minute.
4) Keep checking till oil separates from the masala. You will see a layer of brownish oil bubbles separating from all the spices.
5) Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes covered.
6) Take two dry cloves and break the top round part of the cloves and mash them between your fingers and add to the chole. This is optional. Though it gives the chole a very warm aroma.

> Bhature:

1) Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water. OR If you are using bread then soak the bread in water for a minute and squeeze the water from the bread and mash the bread with hand and mix it with the flour to form a firm dough.
2) Knead the dough very well till it is smooth. The dough should not be very runny. It has to be of roti/ chapati consistency.
3) Cover with a wet muslin cloth and rest the dough for 10 - 15 minutes
4) Divide the dough into equal parts and roll out into shape of a roti. The size of the roti/ puri can be medium or small. Some people prefer big sized bhaturas. But make sure you have a large deep dish to fry.
5) Deep fry in hot oil till the bhaturas puff up and both sides are golden brown. Make sure there is enough oil in the wok/ frying pan.
6) Gently put pressure on the side of the puris to puff them up.

Serve with onions and lemon.


Post a Comment

Related Posts Plugin for WordPress, Blogger...
Copyright © . Desi Mejwani - Posts · Comments
Theme Template Powered by Blogger