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Punjabi Chole Bature

Punjabi chole bature is my absolute favourite. This seems like an elaborate recipe and it is but worth the effort.

September is my favorite month. A few friends and cousins celebrate their birthdays their birthdays this month. Dedicating this post to my favorite Virgos (you know who you are!). Stay blessed.

Credit: Amit Dussana

Collect it:

For Chole/Chickpeas Curry:

• 1 cup Chickpeas/Kabuli Chana, Soaked

Overnight (You Can This Substitute With

Canned Chickpeas)

• 2 Tbsp Garlic Cloves, Sliced

• 2 Tea Bags or 2 Tbsp Tea Tied In A Muslin Cloth

• 1 Tbsp Ginger, Julienned + More For Garnishing

• 4-5 Green Chillies, Sliced (Add Less If You Are Adding Red Chillie Powder)

• 1 Medium Red Onion, Chopped

• 1 tsp Dried Mango Powder/Amchur

• Salt To Taste

• 1 tsp Pomegranate Seeds/Aananardana

• ¾ cup Tomato Puree

• ¼ tsp Turmeric Powder/Haldi Powder

• 1 tbsp Coriander Powder/Dhania Powder

• 2 Tbsp Chana Masala

• 2 Tbsp Oil

• 1 Tsp Cumin Seeds

+ Whole Spices:

• 1 Bay Leaf/tej Patta

• 1 Stick Cinnamon Stick/Dalchini

• 2-3Cloves/Laung

• 1 Star Anise/chakra Phool

• 2 Black Cardamom Pods/Badi Elaichi

• ½ Tsp Cumin Seeds (Jeera)

For the Bhature:

• 1½ Cup All-Purpose Flour/maida

• ½ Cup Semolina/suji

• 1½ Tsp Baking Powder

• 2 Tsp Sugar

• Salt To Taste

• 2-3 Tbsp Oil

• ½ Cup Natural Yogurt

• Warm Water As Needed

• Oil For Deep-Frying

For Serving:

• Onions

• Lemon Wedges

• Fresh Coriander Leaves

• Pickle

Make it:

For The Chole:

Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat.

Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.

Let the pressure come off. Discard the spices and tea bags and keep aside. Discard the tea bag.

If you are using canned chick peas: add garlic cloves and whole spices to a cup of water, add a tea bag and bring it to a boil. Discard the tea bag and use the water while cooking the chick peas. 

Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.

When the seeds crackle, add ginger and sauté for a minute.

Add onions and sauté till the onion is golden brown.

Add amchur and anardana and cook for 2 minutes.

Add tomato puree and mix well.

Add coriander powder, chana masala, and green chilies. Mix well and cook for 5-6 minutes.

Add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.

Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.

For the Bhature:

Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.

Add yogurt and mix well.

Knead into a firm dough without using warm water.

Apply little oil and cover it with a muslin cloth.

Leave it for 2-3 hours.

Divide it into 6-8 equal portions.

Roll out into an oval shape.

Heat oil in a pan.

Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)

For Serving:

Garnish chole with ginger slices, coriander, and onions.

Serve bhature hot with the prepared chole, onions, pickle and lemon wedges.

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