Chole Bhature

 

First post in 2021 is delicious chole bhature. I tried my very first chole bhature for breakfast during our vacation in Jaipur.  The hotel we stayed, served us withq soft golden bhature and thick spiced chole or chickpeas masala. Bhature as some of us know as poori usually serve with potato masala yet,  in most part of Northern India it's serve with chickpeas masala. Chole bhature masala powder sold in many Indian groceries but,  I prefer to make my own masala and store it in airtight container. The masala stays good up to 2-3 weeks. 

The bhature well puffe up while frying and the yogurt added to the dough lends a soft and crispy bhature. The chickpeas are tender credit goes to the pressure cooking method. 

The chole gravy is thick and dark, thanks to the teabag which rendered a beautiful deep dark colour. The masala blends so well into the gravy and infused the chickpeas. Chole bhature is indeed a satisfying and filling meal which makes an ideal breakfast or dinner. Last but not least Happy New Year everyone. May 2021 be a better one. 

Ingredient 

For Chana Masala Curry

2 cups chickpeas, wash and soak overnight 

2 red onions,chopped

1/4 cup oil

1 tomato,pureed

2 tbsp mango powder 

1 teabag

1 tbsp ginger chilly paste

Salt to season 

For Chana Masala

1/4 cup coriander seeds

3 cloves

2 black cardamoms

1 cinnamon stick

3 green cardamom pods

1 tsp fenugreek seeds 

1 tsp black peppercorn

1 tbsp cumin seeds

2 bay leaves

2 dry red chilly

For Bhature 

2 cups wheat flour

1/4 cup yogurt 

1 tbsp semolina 

1/4 tsp salt

2 tbsp oil

Water for kneading 

Methods

For Masala

Over a medium-low flame, dry roast all ingredients listed "For Masala".

Cool completely before grinding the roasted spices into fine powder.  Keep an airtight container.

For The Chole 

In a pressure cooker, heat oil and saute ginger chilly paste for 30 seconds. 

Add onion and saute till brown. Add tomatoes and salt. Add the chickpeas and teabag with 3 cups water. Stir and cook for 20 minutes.

Add mango powder and cook for another 10-12 minutes. Add water if required. Turn off heat.

For Bhature 

In a large bowl,  add  wheat flour, semolina and salt. Stir to combine and add yogurt. Knead well and cover with clean kitchen towel. Rest the dough for 30 minutes.

Divide the dough into equal sized balls. 

Lightly dust a rolling board and pin with flour.  

Roll into neither too thin or too thick disc. 

Heat oil in a work and deep fry till golden on both sides.

Transfer to a plate lined with kitchen towel to drain excess oil.