Punjabi Chole Bhature
Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this
Prep. : 30 Mins
Cook : 45 Mins
Total Time :
75 minutes
Cuisine : Punjabi
Servings : 4
White Chickpeas (Kabuli chana) – 1 cup (soaked overnight)
Black cardamom – 1
Green cardamom – 2-3
Cloves- 3-4
Bay leaves – 1-2
Ginger – 1inch
Oil- 2 tbsp
Asafoetida (Hing)- ¼ tsp
Cumin seeds-1tsp
Cinnamon stick – 1 inch
Red chilli powder – 2tsp
Turmeric powder – ½ tsp
Coriander powder – 1tbsp
Chaat masala- ½ tsp
Garam masala – ½ tsp
Salt- to taste
Onions – 3 (large)
Garlic cloves – 4-5
Ginger- 1inch
Green chillies – 1-2
Tomatoes – 3 (large)
Freshly chopped coriander leaves- ¼ cup
For Bhature:-
Whole wheat flour(Atta) – 1cup
All purpose flour (Maida)- ½ cup
Semolina (Rawa/Suji) – 2tbsp
Baking soda- a pinch
Curd- 2 tbsp
Sugar – 1tsp
Salt – to taste
Oil- 1 tbsp
Warm water- as required
Oil- for frying
- In a pressure cooker, add the soaked chanas along with bay leaf, cloves, green cardamom, black cardamom, ginger & pour enough water to cover the chanas completely.
- Season with salt and close the lid. Give it 4-5 whistles. Once done keep it aside to release its pressure and cool down.
- Meanwhile in a mixer grinder, grind together onions, ginger, green chilli, garlic cloves, to make a smooth paste. Keep it aside.
- Then add tomatoes along with 1 tsp of red chilli powder in a grinder and grind to a smooth paste.
Now that all the prep is done, we will start with making the chole! – Heat oil in a kadai, add cumin seeds along with hing and cinnamon stick. As they start crackling, add the onion paste and sauté till it browns evenly.. - Then add the tomato paste and mix well, let it cook for 4-5 mins on medium heat (Keep stirring in between).
Now add salt along with turmeric powder, red chilli powder and coriander powder; mix them all together and sauté the mixture till it releases oil from the sides..
- Remove the cinnamon stick and add a little hot water, stir well so that the masala doesn’t stick to the bottom and sides..
- As the oil separates, add chaat masala and garam masala, mix well..
- Now open the lid of the pressure cooker and remove the cooked out ginger, bay leaf, black cardamom..
- Then add the boiled chanas to the prepared masala in the kadai along with it’s water..
- Cook for another 8-10 mins and mash them slightly with a masher. Cook till you feel that the masalas have nicely been incorporated in the chole. – Add chopped coriander and mix well..
- Take the chole out in a serving dish and garnish with some more freshly chopped coriander leaves.
- In a Paraat(broad and deep plate), mix all the ingredients together to get a crumbly texture..
- Now add warm water little by little and knead to form a soft dough. Once done keep it covered with a wet muslin cloth for about 25-30mins..
- eat oil in a kadai for frying. Roll out the bharuta with the help of oil (no dry flour) and deep fry on high flame..
- Serve hot with prepared Chole along with pickles and onion on the sides
For The Bhature Method:-
H
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