Chole bhature is a food dish originating from northern India. It is a combination of chana masala and bhatura, a fried bread made from Maida/all-purpose flour. It’s a quintessential dish, which is enjoyed by everyone. With a host of spices cooked together with chickpeas, we are sure you wouldn't be able to resist cooking this recipe again and again.
INGREDIENTS
For Chole Masala Coriander Seeds – 1 tbsp / 15 gm Cumin Seeds – 1 tbsp / 15 gm Black Peppercorns – 15-20 Green Cardamom – 5 Cloves – 8-10 Black Cardamom – 2 Whole Red Chillies – 2 Cinnamon Stick – 3 inches Whole Nutmeg – 1 For Chole Chickpeas – 3 Cups (Soaked for 5-6 Hours or Overnight). Salt – 1 tbsp / 15 gm Loose Black Tea Powder – 2 tsp / 10 gm Water – 4 Cups Clarified Butter (Ghee) – 2 tbsp / 30 gm Bay Leaf – 2 Pomegranate Powder – 1 tbsp / 15 gm Dry Mango Powder – 1 tbsp / 15 gm Red Chili Powder – 1 tbsp / 15 gm Tamarind Water – 1 cup Salt – As Per taste Sliced Onions – 2 medium size Sliced Tomatoes – 2 medium size For Tadka/ Tempering Clarified Butter (Ghee) – 2 tbsp / 30 gm Slit Green Chillies – 3 Nos Julian Ginger Cumin Powder – 1 tbsp / 15 gm For Bhatura All Purpose Flour / Maida – 3 Cups Sugar – 1 tbsp / 15 gm Salt – 1 tbsp / 15 gm Oil – 1 tbsp / 15 gm Yogurt (Dahi) - 1 Cup
METHOD
Prepare Home Made Chole Masala:
Dry Roast all the masalas, Coriander Seeds, Cumin Seeds, Green cardamom, Cinnamon Stick, Black Peppercorns, Cloves, Whole Red Chillies, Nutmeg.
Sautee it on a low flame and until the masalas are aromatic.
Turn off the flame and let it cool before putting it in the blender, and then make it a powder.
Prepare the Bhaturas:
In a Bowl, Knead the maida/all-purpose flour, Sugar, Salt, Oil, Yogurt (Dahi), together and keep it aside for 30 mins to rest it.
After 30 Mins, Divide it into equal portions. Roll out in an oval or round shape.
Deep fry till golden browns!
Serve HOT
Prepare chole:
In a Pressure Cooker, Add the Soaked Chickpeas, Salt
Take a Cheese Cloth, Add Black Tea Powder and Now tie the cloth firmly and put in the pressure cooker.
Add 4 Cups of Water in the cooker and close the lid and give 4-5 Whistles.
Once the Cooker Cools down, open the lid and remove the cheesecloth and make sure the chickpeas are cooked.
Next step, in a large pan, add Clarified Butter (Ghee), Bay Leaf, prepared Chole Masala (1 tbsp/15 gm), pomegranate powder, Dry Mango Powder, Red Chili Powder, and sauté it for 30 seconds on a low flame.
Now, add our cooked Chickpeas, Mix well, and cover & cook for 5 minutes.
Add Tamarind Water, Salt, and Cover & Cook for 10 minutes.
Now Add, Sliced Onions, Sliced Tomatoes, and add Chole Masala (1 tbsp), and water (1 Cup), and Cover & Cook till the oil gets separated.
For Tadka – Take a Small saucepan, heat it on a low flame, add Clarified Butter (Ghee), Green Chillies, Julian Ginger, Remaining Chole Masala, Cumin Powder, and Sautee it for 40-50 seconds on low flame.
Now the add Tadka/Tempering on the Chole and Serve!
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