How’s your appetite?
As we all are going through this crisis of Covid-19. It is said that by eating good food, the mood also remains good.
So let me introduce you with some Punjabi eating stuff Chole- Bhature.
Who doesn’t love chhole bhature? The North Indian dish is popular for its blend of spices, aroma and distinct flavour.
Chole- Bhature is one of the famous dishes not only in northern India in fact it is loved and enjoyed by people all over India. It is a combination of ‘chickpea curry’ and ‘Indian fried flatbreads’ famously known as ‘Chole-Bhature’.
Punjabi’s are fond of eating and Chole-Bhature is a Punjabi cuisine. It is usually eaten in the morning as breakfast or at lunch too.
If you stay away from things made of oil, you will still like it. This is one such food item which you can easily find at each and every corner in Indian street and restaurants. I prefer to make them at home is super easy and healthier too. It won’t take your much time to make and I’m sure everyone will be very happy by eating it. You can make this for a special occasion and you can serve it to your guests as well.
Thinking about chhole bhature, it is making my mouth water, so before it comes out to let me first tell you the recipe. Lol!
Ingredients needed for Chhole Bhature:
- Whole wheat flour – 700 gm
- Wheat Flour- 300 gm
- Baking powder- 1 tbsp.
- Sugar- 2 tbsp.
- Curd- 1 cup
- Water (to knead)
- Cooking oil (for frying) – 1⁄2 litre
These all are essential ingredients to make a fine a dough with using water.
Steps to make Bhature
- Knead the whole wheat flour, maida and salt together with an adequate amount of water.
- Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
- Divide it into equal portions. Roll out in an oval or round shape.
- 4.Deep fry till golden brown, like a puri.
|-Chickpea (channas) – 250 gm|
-Onion – 3 (chopped)
-Garlic- 1 (chopped)
-Ginger- 2-3 inches (chopped)
-Tomato- 2 (chopped)
-Green chillies- 2 (chopped)
-Ghee or oil – 2 tbsp.
-Cumin seeds- 1 tbsp.
-Celery- 1 tbsp.
-To taste salt
|-Asafoetida- 1⁄2 tbsp.|
-1 no – Black cardamom
-1tsp – Cumin or jeera
-3 no – Green cardamom
-1 no – Bay leaf
-4 no – Cloves
-1 inch – Cardamom
-8 no – Peppercorn
Some useful tips to make Chhole Bhature
- Soak the required amount of chhole in a vessel with enough water to cover them, preferably overnight.
- If you are looking for that brown/dark colour, ensure you put two tea bags while cooking/boiling the chickpeas in cooker. You can add more tea bags for a deeper colour.
- Don’t worry, they don’t hamper the taste of chhole in anyway. You can use dried amla for that tangy taste.
All set to prepare chhole tonight?
Chhole masala powder is a must for this recipe. If you don’t have store bought masala, you can make your own from scratch.
Here’s Chhole Masala Powder Recipe:
Take these spices –
|1tbsp – Coriander seeds|
1tsp – Fennel seeds or saunf
3 no – Green cardamom
4 no – Cloves
8 no – Peppercorn
|1 no – Black cardamom|
1tsp – Cumin or jeera
1 no – Bay leaf
1 inch – Cardamom
Take all the dry spices and roast and blend them together. Add half a teaspoon of anardana.
Steps to make Chhole-
- In a pan, add some oil or ghee and cumin seeds into it. Stir and fry them well.
- And when it gets brown, then add the paste of garlic, chopped ginger, tomato, onion, green chillies into the pan and then add salt, celery, asafoetida fry the ingredients together well. For deglazing the pan add a little water.
- Now add soaked chickpeas into the masala.
- Simmer the chole gently an hour and cover it.
- Add a dollop of butter to Chole Garnish the chole with coriander and butter and serve them with hot bhatura’s.
To make it more tasty you can also make chutney with it and it is quite easy to make.
Just take peppermint, green chillies, tamarind, salt to taste grind it properly to make its fine paste then add crushed onion, reddish, carrot, green chillies and whatever you have. Serve it hot and this is going to be loved by everyone.
Key Ingredients: chickpeas (channas), oil, Bbay leaf (tej patta), Cinnamon stick (dalchini), Cloves (laung), whole pepper corns (sabut kali mirch), Green cardamom (choti elaichi), Black cardamom (badi elaichi), rurmeric powder (haldi), chili powder (lal mirch powder), coriander powder (dhaniya powder), cumin powder (zeera powder), cumin seeds (zeera), asafoetida (heeng), salt, onions, tomatoes, ginger, garlic, ajwain, lime juice, green chili, Tea bag, butter, maida (refined flour), yeast (dissolved for 10 minutes in luke warm water), whole wheat flour, salt, Water (to knead), Oil (for frying)