Chole Bhature is a popular Indian dish consisting of spicy chickpea curry (chole) served with deep-fried bread (bhature). Here's a basic recipe to help you make Chole Bhature at home:
Ingredients for Chole (Spicy Chickpea Curry):
- 1 cup dried chickpeas (or 2 cups canned chickpeas)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon garam masala
- 1 teaspoon dried mango powder (amchur)
- Salt to taste
- Cooking oil
- Fresh coriander leaves for garnishing
Ingredients for Bhature (Deep-Fried Bread):
- 2 cups all-purpose flour
- 1/2 cup semolina (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup plain yogurt
- 1 teaspoon sugar
- Salt to taste
- Water (as needed)
- Cooking oil for deep frying
Instructions:
1. Soak the dried chickpeas in water overnight or for at least 6-8 hours. If using canned chickpeas, skip this step.
2. Drain and rinse the soaked chickpeas. If using canned chickpeas, rinse them well.
3. In a pressure cooker or a large pot, add the chickpeas with enough water to cover them. Add a pinch of salt and cook until tender. In a pressure cooker, cook for about 4-5 whistles, or if using a pot, simmer for 45 minutes to 1 hour until the chickpeas are soft.
4. In a separate pan, heat some oil and add cumin seeds. Let them splutter.
5. Add the chopped onions and green chilies to the pan. Sauté until the onions turn golden brown.
6. Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
7. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and oil starts to separate from the mixture.
8. Add the cooked chickpeas (or canned chickpeas) to the pan. Mix well and simmer for 10-15 minutes, allowing the flavors to meld together.
9. Add garam masala and dried mango powder (amchur) to the mixture. Adjust the seasoning according to your taste.
10. Garnish the chole with freshly chopped coriander leaves.
Now let's move on to making the Bhature:
1. In a large mixing bowl, combine the all-purpose flour, semolina (if using), baking powder, baking soda, sugar, and salt. Mix well.
2. Add yogurt to the dry ingredients and start kneading. Gradually add water, a little at a time, and continue kneading until you have a smooth and elastic dough. The dough should be soft but not sticky.
3. Cover the dough with a damp cloth and let it rest for about 2 hours to allow it to rise.
4. After the resting period, divide the dough into small balls, about the size of a golf ball.
5. Heat oil in a deep frying pan or kadai for deep frying the bhature.
6. Take one dough ball and roll it out into a flat disc, approximately 4-5 inches in diameter. Repeat the same with the other dough balls.
7. Carefully slide one rolled-out bhatura into the hot oil. Press
This post first appeared on DISCOVER TIPS | Knowledge Magazine | Gaurav Harit, please read the originial post: here
