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Recipe

Spices Chole Bhature

It is one of the most papular punjabi recipe which is now liked almost all over india and even abroad. Chole stand for spicy curry make with white chickpeas and bhatura is fried leavend flat bread

Ingredients

For the chole

  •    1 cup kabuli chana (white chick peas), soaked overnight
  •    1 tea bag or tsp tea leaves , tied in a muslin cloth
  •    1 onion, finely chopped
  •    12 mm (1/2") piece of ginger (adrak), grated
  •    2 cloves of garlic (lehsun), grated
  •    2 cloves of garlic (lehsun), grated
  •    2 tsp chilli powder
  •    2 tsp dried mango powder (amchur)
  •    1/4 tsp turmeric powder (haldi)
  •    1 tbsp coriander (dhania) powder
  •    1 tsp cumin seeds (jeera) powder
  •    2 tbsp oil
  •    salt to taste

For the Bhature

  •    1/2 cup plain flour (maida)
  •    1/2 cup potatoes, boiled and grated
  •    1 1/2 tsp oil
  •    salt to taste
  •    oil for deep-frying

For serving

  •    1 onion, sliced
  •    4 lemon wedges

 

Method

For the Chole

1. Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.

2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.

3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute

4. Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside.

For the Bhature

1. Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.

2. Knead the dough very well till it is smooth.

3. Cover with a wet muslin cloth and rest the dough for 10 minutes.

4. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.

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