Title: Indulge in the irresponsible delight of chole bhature: A mouthwatering recipe
when it comes to delectable north Indian cuisine, one dish that stands out among the crowd is chole bhature. This iconic combination of spicy chickpeas Curry and deep-fried bread is a true treat for the taste buds. Originating from the streets of Punjab, chole bhature has won the hearts of food enthusiasts across the country and beyond. In this blog, we’ll take you through an easy to follow recipe prepar this mouth-watering delight in the comfort of your won kitchen.
For chola (chickpea Curry):
. 1 cup dried chickpeas (soaked overnight)
. 2 medium size onions (finally chopped)
. 2 medium size tomato
. 2-3 green chillies
. 2 tablespoon ginger-garlic paste
. 1 teaspoon cumin seeds
. 1 teaspoon turmeric powder
. 1 tablespoons red chilli powder
. 1 tablespoons coriander powder
. 1 tablespoons amchur powder
. 1 teaspoon garom masala
. Salt to test
. 2 tablespoon cooking oil
. Fresh coriander leaves
For bhature (deep fried bread):
. 2 cups all- purpose flour (moyda)
. 1/2 cup plain yogurt
. 1/2 teaspoon braking powder
. 1/4 teaspoon braking soda
. 1 tablespoon semolina
. 1 tablespoon oil
. Salt to test
. Water (as needed)
. Cooking oil (for deep frying)
- chole preparation:
. Rinse the soked chickpeas thoroughly and pressure cook them with enough water and salt until they turn soft and tender.
. Heat oil in a pan and add cumin seeds.
let them splutter.
. Add chopped onions and saute until they turn golden brown.
. Add ginger-garlic paste and green chillies. Saute for a minute.
. Add tomatoe pureed, turmeric powder, red chilli powder, coriander powder and salt. Mix well and cook antil the oil separates from the masala.
. Add cooked chickpeas along with the water from the pressure cooker. Mix well and simmer for 10-15 minutes.
. Add amchur powder and garam masala. Adjust the consistency and sesoing according to your parference.
. Garnish with freshly chopped coriander leaves.
2. Bhature preparation:
. In a mixing bowl, combine all-purposes flour, yogurt, baking powder, baking soda, semolina, oil and salt.
. Gradually add water and knead the dough until it becomes soft and pliable.
cover it with a damp cloth and let it rest for 1-2 hours.
. Divide the dough into small balls and roll them into oval or round shaped dishes of medium thick ness.
. Heat oil in a deep pan for flying. Carefully slide one bhature at a time into the hot oil.
. Press the bhature gently with a slotted spoon to help it puff up . Flip and fry until both sides turn golden brown.
. Remove the bhature from the pan and drain excess oil on a paper towel.
. Repeat the process with the remaining dough balls.
. Sarving the hot and puffed bhature with a generous helping of flavorful chole.
. Accompany it with pickles,sliced onions, and a side of green chutney for and enhanced experience.