Monday, October 21, 2013

Chole Bhature

"Chole Bhature"
"Chole Bhature" is one of the most popular Punjabi dish, its spicy, tangy and heavy too, "Chole" is a spicy curry made of white chickpeas and "Bhature" is a fried flat bread which has been fermented. Its a complete meal in itself and can be served as a breakfast, lunch or dinner.
 I would like to share with you my mom's recipe of "Chole Bhature" which has been an all time favourite with our family.


Chickpeas, Kabuli chana - 1cup
Teabag - 1
Onion, paste - 1 medium
Onion, chopped - 1 small
Garlic- 3-4 cloves
Ginger, chopped - 1 inch piece
Coriander powder - 1 table spoon
Cumin Powder  - 1 teaspoon
Red chilli powder - 1 teaspoon
Dry mango powder - 1/4 the teaspoon
Dry pomegranate seeds (anardana) - 1 tablespoon
Tomato, chopped - 1 large
Oil - 3 tablespoon
Salt as per taste
Bay leaf - 1 pc
Black Cardamom - 1pc
Clove - 3-4 pcs
Cinnamon stick 1"

Dry ground masala

Green Cardamom - 2 pods
Cinnamon stick - 1 inch
Cloves - 3 -4 pcs
Black pepper - 4-5 pcs
Kasuri Methi (dry fenugreek leaves) - 1 teaspoon
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoons


Refined Flour - 2 1/2cups
Yogurt - 1/2cup
Baking powder - 1/2 teaspoon
Salt - 1 teaspoon
Oil  - 2 tablespoon
Oil for deep frying


For the Chole

Clean, wash and soak chickpeas overnight in water.

Drain chickpeas, add around 6 - 7 cups of water, salt, tea bag, black cardamom, cloves, cinnamon stick, bayleaf  and pressure cook for 20 minutes or until soft and completely cooked. Drain the chick pea, discard the tea bag and reserve the stock.

Dry roast coriander seeds, cumin seeds, black pepper, green cardamom, cloves, cinnamon, and kaasuri methi, let it cool and grind into a coarse powder. Make a paste of one onion, garlic and dry pomegranate seeds.

 Heat oil in a kadhai and add  the chopped onion, fry until its golden brown, add the onion garlic and pomegranate seed paste and fry, add coriander powder, cumin powder, red chilli powder, half a cup of the chickpea stock, fry for 4-5 minutes and add the chopped tomatoes, fry for another 3-4 minutes. Once the tomatoes are mushy and oil starts leaving the sides of the kadhai add the chickpeas, salt and the chickpea stock. Check and add salt, the dry ground masala and amchur. Add chopped ginger and slit green chillies, bring it to a boil and let it simmer on medium flame for 15 to 20 minutes. Garnish with chopped green coriander.

For the Bhature

Mix flour, salt and baking powder in a large bowl and miix well. Sieve this mixture. Add 2 table spoon of oil and yogurt to the flour and mix with your hand add around a cup of water and  make a soft dough. Cover the dough with a wet muslin cloth and keep in a warm place to ferment for an hour. Punch down the dough and divide it into 16 equal parts and roll into balls. Cover with wet cloth and let these ferment for another 15 minutes or so. Heat sufficient oil in a kadhai, roll out approx. five inch round diameter bhature. Heep fry in hot oil until light golden brown on bot sides. Drain and place the bhature on absorbent kitchen paper.

Serve hot with Chole and salad.


I prepare the bhature dough before I  start cooking the chole as this saves on time.
Its easy to cook the chole in a pressure cooker, I usually cook until 5 whistles, prepare the masala and mix well and again pressure cook for another 3 whistles. By doing so the chole absorbes the masala flavor well and its faster too.

No comments:

Post a Comment