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.

For The Bhature Method:-

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