Chole Bhature otherwise called Chana Bhatura is quite possibly the most mainstream Punjabi dish preferred practically all over India. Chole represents a spiced tart chickpea curry and Bhatura is a delicate and soft singed raised bread.
Chana Bhatura is a hot, delectable and a mouth-watering dish. You must have eaten this dish at numerous places in Punjab and Delhi. Every restaurant or ‘dhaba’ add their own secret flavours to enliven the chickpea curry. In certain places the prepared curry is extremely hot, at some places the curry additionally has varying textures from somewhat thick to semi-dry in nature. It has a fiery spicy flavour to it!
Let’s have a look at the recipe!
Ingredients Required-
For Chole/Chickpeas Curry:
Chickpeas or Kabuli chana which is soaked overnight or for 8-9 hours – 1 cup
Garlic cloves, sliced – 2 tablespoons
Teabags – 2 or 2 tablespoons tea tied in a muslin cloth
Ginger, – 1 tablespoon + more for garnishing
Green chilli, sliced – 4-5 (add less if you are adding red chilli powder)
Red onion, chopped – 1 medium
Dried mango powder/amchur – 1 teaspoon
Salt to taste
Pomegranate seeds/Anardana – 1 teaspoon
Tomato puree – ¾ cup
Turmeric powder/Haldi powder- ¼ teaspoon
Coriander powder/Dhania powder – 1 tablespoon
Chole masala powder – 2 tablespoon (optional)
Oil – 2 tablespoon
Cumin seeds – 1 teaspoon
Bay leaf/tej patta – 1
Cinnamon stick/Dalchini – 1 stick
Cloves/laung – 2-3
Star anise/chakra phool – 1
Black cardamom pods/Badi Blaichi – 2
For The Bhature:
All-purpose flour/maida) – 1½ cup
Semolina/suji – ½ cup
Baking soda – 1½ teaspoon
Sugar – 2 teaspoon
Salt to taste
Oil – 2-3 tablespoon
Natural yoghurt – ½ cup
Warm water as needed
Oil for deep-frying
For Serving:
Onions
Lemon wedges
Fresh cilantro (coriander) leaves
Pickle
INSTRUCTIONS:
The Chole:
Cook the soaked Kabuli chana with the tea bags, water, salt, garlic cloves, and whole spices in a pressure cooker giving 4 whistles on high heat. Now Turn down the heat and cook for another 15 minutes or until they are soft. Let the pressure come off, remove the spices, tea bags, and rest it aside.
Heat some 2-3 teaspoons of oil in a pan, add the cumin seeds and turmeric powder. When you see crackling, add ginger and mix well for a minute.
Add onions and mix until the onion is golden brown.
Add amchur powder, and anardana powder and cook for 2 minutes. Add tomato puree and mix well with the amachur and Nardana powder. Now, add coriander powder, chana masala powder, and green chillies.
Mix it well and cook for 5-6 minutes.
Now, add some water if needed.
Cook covering it and cooking over low flame 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 roll into a dough ball.
Add yoghurt and mix until combined. Knead into a firm dough ball without using warm water. Coat it with oil and cover it with a kitchen cloth.
Set aside for 2-3 hours and allow it to rise. Divide it into 6-8 equal portions. Use a rolling pin to roll out the dough balls into an oval-shaped flatbread. Repeat the same with other parts as well.
Heat oil in a pan or a Kadai. Slide the bhatura in it. Deep fry them until the bhaturas puff up and both sides are slightly golden brown.
For Serving:
Garnish your dish of chole with ginger slices, coriander, and onions. Serve the hot and fluffy bhatura with prepared chole, onions, pickle, and lemon wedges.
