Chole Bhature is a combination of chole (chik peas) and fried bread made of maida flour called Bahtoora..It is a heavy breakfast taken mstly by the Punjabi people.
How to prepare Chole?
- Chick peas -- 400 g
- Tomatoes -- 2
- Medium onions -- 2
- Green chillies -- 3
- Sour cream -- 1 small cup
- Ginger garlic paste -- 1 tbsp
- Garam masala -- 1/2 tsp
- Chole masala powder -- 2 tbsp
- Daniya, jeera powder -- 1 tbsp
- Red chilli powder -- 1 tbsp
- Turmeric -- 1 tsp
- Butter -- 3 tbsp
- Rai (mastard seeds) -- 1 tbsp
- Jeera -- 1 tbsp
- Red chillies -- 2
- Asafoetida -- 1 pinch
- Salt according to taste
- Coriander few leaves
- Soak the peas in water overnight and cook them until they become soft. Make sure they are not over cooked.
- Cook the cut onions, chillies and tomatoes separately.
- Grind the onions, tomatoes and chillies along with a cup of the cooked chole to a smooth gravy.
- Now heat butter in a kadai and add rai, jeera, red chillies and asafoetida.
- When the jeera starts spluttering add some onions which are finely chopped.
- Now add the ginger garlic paste, garam masala, dhaniya powder, red chilli powder, chole powder and turmeric.
- When the oil starts leaving from sides add all the drained chole and the onion-tomatoes gravy.
- Add salt according to taste and let it cook on low flame for 5-10 minutes.
- Now add sour cream and allow it to mix completely and cook on low flame until the oil starts separating or nearly 15-20 minutes.
- Now remove from the flame and garnish with finely chopped coriander.
- Now you can serve this with parathas, naan or rice.
How to Prepare Bhature?
- All-purpose flour -- 2 cups
- Baking powder -- 1 tsp
- Yogurt -- 1 cup
- Salt -- 3/4 tsp
- Vegetable/ canola/ sunflower cooking oil for deep frying
- Put the flour, baking powder, salt and yogurt in a large mixing bowl. Wash your hands well and dry thoroughly.
- Mix the ingredients together by hand and knead till a smooth dough is formed. Cover with cling film and keep in a warm, dark place for 5-6 hours at least.
- After 5-6 hours, the dough will have risen and become fluffy. Remove the cling film and punch the dough to remove extra air from it. Knead again till the dough is smooth and elastic.
- Divide the dough into several equal-sized balls.
- Set up the cooking oil to heat, in a large, deep pan, on medium heat. Also prepare a plate or large bowl to place the cooked Bhaturas for draining, by lining it with paper towels.
- Lightly flour a clean, dry rolling surface and place one ball on it. Roll out into a circular shape of 6" diameter. You could also roll the ball into a long oval shape of the same size.
- To test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready.
- Once the oil has reached the correct temperature, add a rolled-out Bhatura to it gently, to avoid splashing hot oil. In 5-7 seconds, turn gently with a slotted spoon. Wait another 5-7 seconds and press gently in the center of the Bhatura with the slotted spoon. This will cause tit to puff up like a ball! Keep frying and turning gently till both sides are golden. Drain and remove from oil when done and keep in bowl/ plate on paper towels.
- Serve piping hot with Chole!