Lip-Smacking Chole Bhature

Chole bhature is a popular North Indian vegetarian dish, though it takes some time to cook but it is worth to invest time in this delicacy. Chole is nothing but Masala Chickpeas and Bhature is deep-fried bread. Chole is not only popular in North-India but also equally popular all over India and often known as Chana Bhatura, Masala Chola Bhatura, Pindi Chole, Chole Kulcha, and many more names, all these are different variety of dish and often cooked in different ways,.

Make no mistake that this dish is oil-free, Bhatura is deep-fried and you have to have guilt-free consumption, burn your calories some other day, because it is one tasty and Lip-Smacking dish, you can't miss!!

My Kitchen... My Recipe... My Way.  

• Preparation Time 15-20 mins
• Cooking Time 40 - 45 mins
• Serves 3 - 4 
• Course -  MainCourse

Ingredients for making Chole

• Chickpeas (Kabuli chole)  500 gms
• Onion 3 medium (ground)
• Ginger /Garlic Paste 2 tbs
• Tomato 2  (puree)
• Green Chillis 3 - 4 chopped / slit
• Cardamom (whole) 2 - 3
• Clove (whole) 3 - 4
• Bay leaf 2
• Cinnamon Stick 1 inch
• Black Cardamom (whole) 1 - 2
• Salt to taste
• Teabags (opt) 2
• Water as required

Spices (homemade chole masala )

• Red Chilli Powder  1tsp
• Dhaniya Powder  2 tsp
• Cumin Powder 1tsp
• Turmeric Powder (opt) 1tsp
• Amchoor powder  2tsp
• Kasuri Methi (crushed) 1tbs
• Fennel Powder 1tsp
• Pepper Powder 1 tsp
• Anardana Powder  2tsp
• Garam Masala 1tsp
• Salt 1tsp
• Rock Salt  1tsp

Ingredients for making Bhatura

• All-Purpose Flour (maida)  2.5 cup
• Rava ( semolina) 1tbs
• Yogurt 1/2 cup
• Baking Soda 1/2 tsp
• Oil 2 tbs
• Salt 1/2 tsp
• Sugar 1 tsp
• Water for kneading
• Oil for deep frying

Preparation

Rinse the chickpeas well and soak them overnight or at least 8 - 9 hrs.

Method

Soaking overnight will make your chickpeas easy to cook. Transfer the soaked chickpeas to a pressure cooker along with whole spices, tea bags, salt, and water. Cook it to 2 whistles on high flame and 5 whistles on low flame now turn off the flame. 

Once the pressure is realized discard the tea bags and keep them aside.  In a pan heat 2 - 3 tbs of oil add bay leaf and some cumin seeds saute till it turns aromatic. Now add grounded onion paste and ginger garlic paste saute till it turns golden. Now add tomato puree and as soon as you will add tomato puree add salt to taste now cook it for 4 -5 mins. then add 4 tbs of our homemade chole masala add saute for another 5 - 6 mins until the oil is separated now add the boiled chole and adjust the consistency and seasoning. cover the lid and let it simmer for at least 15 - 20 mins so that chole can absorb all the flavors properly. After that, the gravy will be thickened turn off the flame. Add chopped coriander and your Chole is ready.

For Making Bhatura

In a mixing bowl take, maida add semolina, baking powder, salt, sugar, oil and mix well. Make a soft but firm dough and apply oil and cover and keep for at least 1 - 2 hrs. Knead, Make ping pong size balls of dough and roll out a not too thin and thick round disc of 8 - 9 inches. Deep fry in hot oil till golden. Enjoy with chole!!

Instant Kitchenette Tip

• Simmer 1 - 2 tsp of tea powder in 2 cups of water then strain it and add to the pressure cooker, this is an alternative for a teabag, In case you do not have tea bags at home, it will solve the purpose of giving darker color to chole.
• Add 2 grated boiled potatoes when you are kneading the Bhatura dough it will help you to make quick Bhatura if you are running out of time.
• If your Chole is not soaked well add 1/2 tsp of baking soda to the pressure cooker at the time of boiling.
• You can use the package chole masala for convenience.

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Smriti Kitchenette