Chole Bhature Recipe

If you are to select one dish that represents Punjab, chances are that it would be Chole Bhature. The favorite cuisine of Punjabis has now become a common household name across all states in North India. Though heavy in cholesterol, Chhole Bhature entices people with its strong pungent taste. Even if you avoid oily food, it is worth a try at least once in a life. What follows next is a very general Chole Bhature Recipe used in common household.

Ingredients

For Bhature

• Maida: 400 gram
• Suji: 50 gram
• Curd: 100 gram
• Sugar: 1 teaspoon
• Baking Soda: 1 teaspoon
• Salt: to taste
• Oil: for frying

For Chole

• Chole: 250 gram
• Baking Soda: ½ teaspoon
• T-Bag: 2
• Tomatoes: 5
• Green Chilies: 2
• Ginger: 1 inch long
• Refined Oil: 2 tablespoon
• Cumin Seeds: ½ teaspoon
• Asafetida: 2 pinches
• Pomegranate Powder: 1 teaspoon
• Coriander Powder: 2 teaspoons
• Red Chili Powder: ¼ teaspoon
• Garam Masala: ¼ teaspoon
• Salt: To taste
• Coriander Leaves (chopped): half bowl

Method

For Bhature

1. Sieve Maida and Suji separately. Mix baking soda, curd, sugar, oil (2 tablespoon) and salt with maida and suji and make soft dough using lukewarm water.
2. Cover the dough and put it in a closed space for 2 hours.
3. Heat the oil in a frying pan.
4. Make small balls from the dough. Use these balls to make bhature.
5. To make bhature, you can either use a rolling pin or your own hands. Note that a bhature is thicker than a chapatti or puri.
6. Put the bhature in hot oil for frying. Stir it and press it from the both sides using a scoop. Fry till it becomes light brown. Make all bhature in this way.

For Chole

1. Preparation should start a day before in advance. Let the chole soak in water for a full night.
2. Wash chole in clean water and boil it in a pressure cooker with a glass of water, salt, baking soda and t-bags.
3. Take tomatoes, green chilies and ginger, ad mix them well in a mixer.
4. Heat the oil in a frying pan. Put asafetida, cumin seeds and pomegranate powder. Add coriander powder and red chili powder, and stir with a spoon.
5. Fry the spices until they are adequately cooked. Put a glass of water and salt.
6. Let the gravy boil and then add the boiled chole. Don’t forget to throw away the used t-bags. Stir chole to mix it well.
7. Cook chole until it boils again. Let it cook for 2 more minutes and add garam masala. The chole is ready now.
8. Garnish Chole with coriander leaves. Serve it hot with Bhature and enjoy.