Punjabi chole with soft bhature is the best combo ever!
Serves 5
Ingredients
For chole masala:
2 medium sized cup chole or chickpeas, soaked overnight
1/4 tsp baking soda
1 tea bag
3 tbsp oil
1/2 tsp jeera or cumin seeds
2 tej patta or bay leaves
4-5 black peppercorns or sabut kali mirch
1 cinnamon stick or dalchinni
2-3 laung or cloves
1 javitri or mace
2 onions, finely chopped
1 tbsp ginger-garlic paste
4 tomatoes, pureed
1 tsp coriander powder
1/2 tsp jeera or cumin powder
1 tsp red chilli powder
1.5 tsp salt, adjust to taste
1/2 tsp garam masala
1/2 tsp anardana
1/4 tsp ginger powder or sonth
1 tbsp imli water, boil handful of imli in water and then sieve the water
1.5 tsp chole masala
1 tsp kasuri methi
For bhature:
500 gms maida or all purpose flour
1 tbsp suji or semolina
2 tbsp curd or plain yogurt
1 tsp salt
1/2 tsp sugar
2 tbsp bread crumbs
1/4 tsp baking soda
3 tbsp oil
Instructions
For chole masala:
Drain off the water from the soaked chickpeas and boil them with baking soda and a tea bag for 6-7 whistles.
In a pan or kadhai, add oil and saute cumin seeds.
When the begin to crackle add tej patta, laung, kali mirch, javitri and dalchinni and saute well.
Then add chopped onion, ginger garlic paste and saute till the onions turn golden brown.
Add in the pureed tomatoes and all the spices to it.
Add in the imli water and simmer cook till all masalas blend well with tomatoes.
Add the boiled chole or chickpeas to it, cover and cook for 10 minutes on medium flame or pressure cook for 2 whistles.
Your delicious punjabi chole are ready!
For bhature:
Add all the ingredients in a bowl.
Make a tight dough using water and keep aside for 1-2 hours.
Roll it into oval or round bhaturas and fry in hot oil.
Your crispy bhaturas are ready!
Nutrition Facts
Per Serving (2 bhatura): 445 calories; 24.8 g fat; 46.3 g carbohydrates; 8.9 g protein; 6.9 g fibre.
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