Chole kai saath yai bhature
Kabhi nahi hote adhure
But tasty swaad umdaa
Hai sabka Favourite chahe bacha ho ya bhuda😀😀
Popular in Punjab and parts of North India.
Today , i am going to share with you all one of my favourite recepie, even i must say its my family's favourite recepie Chole bhatura.
When i introduce in my restaurant all loved this recepie, especially bhatura.
Prep Time 9 hrs
Cook Time 30 mins
Total Time 9 hrs 30 mins
INGREDIENTS
For Pressure Cooking Chickpeas
▪︎1 cup dried white chickpeas
▪︎ water as required for soaking
▪︎ ¼ teaspoon salt
▪︎3 cups water for pressure cooking
▪︎ 4-5 pods of Dry Awla ( gooseberry )
Other Ingredients For The Gravy
▪︎ 2 to 3 tablespoon oil or ghee
▪︎¼ teaspoon red chilli powder
▪︎1 teaspoon coriander powder
▪︎1 pinch asafoetida (hing) - optional
▪︎ salt as taste
▪︎1 green chilli (hari mirch) - slit
▪︎1 teaspoon Garam Masala Powder or chole masala
▪︎1 large tej patta (indian bay leaf)
▪︎1small inch piece of cinnamon
▪︎1tsp roasted jeera powder
▪︎1 medium size onion - chopped
▪︎2 medium size tomatoes - chopped
▪︎1 inch ginger - chopped
▪︎4 to 5 medium sized garlic cloves - chopped
▪︎1 green chili - chopped
Ingredient For Bhatura
▪︎1.5 cups maida (all-purpose flour)
▪︎⅓ cup fine sooji (rava or fine semolina)
▪︎½ tablespoon oil or ghee
▪︎½ tablespoon fine granulated sugar
▪︎½ teaspoon salt or as required
▪︎ ½ cup Curd (yogurt)
▪︎ Water - as required for kneading
▪︎ Oil - for deep frying as required
METHOD
Pressure Cooking Chickpeas
Rinse the white chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 7 to 8 hours.
Next day drain all the water and cook the chickpeas with water,salt and dry pods of awla in a pressure cooker or a pot.
Drain the water and keep the chickpeas aside.
Making The Curry
In a grinder or blender take 1 medium sized chopped onion, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili.
Grind or blend to a fine paste.
Then again in a grinder add 2 chopped tomatoes no need to add water while making the paste as the juice of the tomatoes will help in making the paste.
Keep the both paste aside.
Heat 2 to 3 tablespoons oil in a pan or kadai, add the whole spices tej patta, cinnamon.
Fry the whole garam masala mentioned above till the oil become fragrant. But don't burn them.
Add the ground onion garlic,ginger paste and saute till the oil starts to leave the sides of the masala paste.
Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste and then add tomato paste sayte for 8 yo 19 minutes. Stir while sauteing so that the paste does not stick to the pan.
Next add all the dry spice powders, teaspoon red chili powder, coriander powder (dhania powder),a pinch asafoetida (optional), roasted jeera powder and salt to taste.
Mix very well and saute for a minute or two. Now add the cooked chickpeas and stir, add 1 to 1.5 cups water or add as required mix well.
Simmer the gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. Don't cover the pan. Stir occasionally.
Mash a few chickpeas with the back of spoon. This helps in thickening the gravy.
Lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and simmer for a minute .
Check the seasoning and add more salt or spice powders if required. Garnish the curry with coriander leaves.
You can also garnish with some slit green chilies and ginger julienne.
Making Bhatura
Using a sieve, sift the maida (all-purpose flour), salt in a mixing bowl. Then add the semolina and sugar to the sifted ingredients.
Now to the sifted ingredients, add the curd and oil. Mix very well with a spoon or by hand.
Adding water in parts first mix and then knead to a smooth and soft dough.
Cover the dough with a wet cotton napkin and let it rest for 2 hours.
After 2 hours, pinch medium-sized balls from the dough.
Roll the dough piece to a neat ball between your palms. Place the dough ball on your work surface and press it lightly with your fingers. Spread a bit of oil on both sides of the dough. Using a rolling pin, roll the dough ball into an oval or elongated shape. You can also make a round circle.
In a pan or kadai heat oil on medium-high heat for deep frying. Drop the rolled dough in hot oil and it will quickly start puffing in the oil.
When the sizzling of the oil stops, turn over the bhatura and fry the other side. You can flip once or twice for even cooking.
When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. Roll and fry all bhaturas this way.
I serve chickpea curry with salad along with bhatura. Enjoy the chickpea curry with bhature.
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