- Chole Bhature recipe, Amritsari chole bhature,how to make chole bhatura
- Chole Bhature is the most popular Punjabi recipe which is now liked almost all over India. Chole stands for a spicy curry made with white chickpeas and bhatura is fried bread made from maida flour.
- Preparation time: 9 hours
- Cooking time: 30 minutes
- Serving for 2
- Ingredients:
- For Bhatura:
- 2 cup refine flour
- 1 tablespoon semolina
- 1 tablespoon wheat flour
- 1 teaspoon sugar
- 1 teaspoon oil
- 1 cup curd
- 1 teaspoon salt
- 1 cup white chickpeas (garbanzo beans / kabuli chana)
- 2 red ripe tomatoes
- 4 to 5 cloves of garlic
- 1 large onion, finely chopped
- 1- inch ginger
- 1 green chilly
- A pinch of asafoetida
- 1 teaspoon cumin seeds
- 1 small piece of bay leaf
- 1 black cardamom
- 4-5 Black peppercorns
- 1 dry red chilly
- 2 cloves
- 1/2 inch piece of cinnamon
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chilly powder
- 1/2 teaspoon coriander powder
- 2 tablespoon ghee
- Salt to taste
- 1/4 teaspoon baking soda powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon dry mango powder
- 1 tablespoon chana masala powder
- 1 tablespoon lemon juice.
- Wash and soak white chickpeas in water overnight or for around 6 to 8 hours.
- Pressure cook soaked white chickpeas with 2 cups water and baking soda in a pressure cooker over medium flame.
- After 4-5 whistles, turn off the flame and let the pressure comes down naturally. Do not open the lid immediately to cook the chana perfectly.
- Grind tomatoes, green chilli and ginger in a mixer grinder to make tomato puree.
- Heat 2 tablespoon ghee in a pan over medium flame.
- Add cumin seeds, asafoetida and mix well now add bay leaf, coarsely crushed cardamom, dry red chilli, cloves,garlic, cinnamon stick coarsely crushed black peppercorns and saute.
- Now add turmeric powder and mix well
- Add tomato puree and saute and add red chilli powder, coriander powder, salt, chana masala and mix well and saute until oil separates from sides.
- Now add boiled chana and mix well.
- Add water if required and mix well and bring it to a boil.
- Lower the flame and simmer for 3 to 4 minutes.
- Just before turning off the flame add garam masala and dry mango powder and mix well.
- Garnish with coriander leaves.
- While serving add chopped onion.
- Take a deep bowl and add refine flour, wheat flour, semolina, salt, sugar, oil and curd and mix well.
- Make a soft dough with water.
- Now cover this with a damp cloth and keep this dough in a humid place for 7 to 8 hours.
- Add 1 teaspoon oil and knead again and divide the dough in medium size ball.
- Heat oil for frying in a wok.
- Dust some flour and roll each ball about 2-inch diameter with a roller.
- Now gently place bhaturas and fry one by one.
- Fry from both sides and it should be light golden brown.
- Place the fried bhaturas on a paper napkin to remove excess oil.
- Bhaturas taste great once hot so fry them just before eating.
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