Monday, 15 August 2011

Chole Bhature

Tasty punjabi combo meal !
This preparation is for 3 person


For bhaturas:

2 cup all purpose flour(maida)
1 tablespoon curd
1 teaspoon salt
1 teaspoon sugar
1 sachet fruit salt(eno)
water for kneading
oil for frying

For Chole:

2 cup Chic peas (white chana)
1 large onion(grind into paste)
1 teaspoon ginger garlic paste
1 green chilli (grind into paste)
1 table spoon chole powder (home made)
1/2 teaspoon garam masala
1 teaspoon black salt(kaala namak)
1/2 teaspoon asafeotida(hing)
2 table spoon ghee/oil
salt according to taste

Chole powder home made:

1 teaspoon cumin seeds(jeera)
2 teaspoon dry pomegranate seeds(anaardana)
2 big cardamom(badi ilaechi)
3 green cardamom( choti ilaechi)
1 stick cinnamon stick(dalchini)
2 bay leaves(tez patta)
3-4 cloves(loung)
6-7 black pepper balls(sabut kaali mirch)
1 mace(javitri)

Grind them all and store it in an air tight container for future use.

For garnishing:

onion slices
1 green chilli


For Bhaturas:

In a bowl mix all the ingredients and knead  with small portions of water. Cover this dough and keep aside for 15 minutes. Make small balls out of this dough and roll them into round shape .Heat oil in a kadahi  and deep fry the bhaturas on high flame .Place them on absorbing tissue to remove excess oil.

Bhaturas are ready.

For chole:

Soak the channa overnight with little salt. Boil it and keep aside. In a kadahi, heat oil and add hing &green chilli paste. Saute it. To this add onion and ginger-garlic paste, and saute them too. When the color of onion changes to light brown, add chole powder, garam masala and black salt. Mix well. Now add boiled chic peas and stir well . Lower the flame and let it cook for 10 -15 minutes. When the chic peas become semi thick, add salt (if required).

Chole are ready. Garnish it with onion slices and green chilli.

Serve it with bhatura and pickle/salad /sweet chutney.

Optional notes:
The bhaturas I had made here are instant bhatura. The chole turn black in colour, so one do not require to add teabag during boiling procedure. To enrich the colour of chole , prepare them in an iron kadahi.

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