Very often we do find Chole bhature when invited for dinner. You might be smiling now if you
have also attended that cool dinner. Even you might be that chole bhature party inviter. Are
you too? We do this because chole bhature is the most loved, tasty, and stomach-filling dish.
Punjabi food has attacked the entire Indian kitchen, Right? We are always happy to enjoy
the Punjabi flavors. But to tell you chole bhature is not Punjabi dish, it originates from Delhi.
In the 1940s, this most popular and famous chole bhature debuted in Delhi.
Why Chole bhature has won hearts
Chole has a very tempting texture and a binding flavor. The legendary chole makers
prepare this dish with a deep flavor of spices and the warmth of gravy. We feel the
creaminess of gravy, the boldness of chole and potato with that spicy masala’s.
The soft and fluffy bhatura just from the hot oil speeds up your hunger. And when that one
bite of bhatura dipped in hot chole combines they give you a yummy fulfilling taste. They are
just finger-licking good. And when served with chaas or lassi, onion slices, lemon then OMG!
They just make your day.
This has made many chole bhature lovers and makers in and around the country.
Chole bhature at Vijay Dairy is made with that proper authentic flavor, giving the rich creamy
gravy texture to the chole. We serve the piping hot chole with fully fluffy soft bhature. Come
let’s love the delicious tempting chole bhature more at Vijay Dairy.
What makes a yummy chole bhature
Cooking is fun but cooking the food to great taste is a trick
When served chole bhature, Chole looks great in the brown shade, isn’t it? What is your
style chole color?
Many add the tea bag to get that brown color. To get that authentic taste I add something
more just see below the recipe to love the dish. Let the dish get its warmth from the base.
Do you also love that spiced potato bite garnished on the top of the chole? People of
Delhi just can’t imagine a chole without that tangy, piquant potato cubes.
The football-shaped fluffy puffy bhature are the tempters. They just attract the dish.
Making a perfect fluffy bhature goes well with proper oil temperature, timing, and the rolling
of bhatura.
Even you are now wanting this fulfilling dish on your plate? Then just let’s make with that
authentic ingredients.
Recipe
By Chef Sanjyot Keer (Your Food Lab)
Ingredients:
- White chickpeas (Kabuli chana) 250 gm
- Garlic cloves 6-7 nos.
- Whole spices:
- Cinnamon stick 1 inch
- Black cardamom (Badi Elaichi) 1-2 nos.
- Green cardamom (choti/hari Elaichi)1-2 nos.
- Cloves (Laung) 3-4 nos.
- Black peppercorns (Kali mirch) 5-6 nos.
- Bay leaf (Tej patta) 2-3 nos.
- Carom seeds (Ajwain) 1 tsp
- Black tea concoction (Boil 2 tbsp black tea powder in 250 ml water)
- Salt to taste
- Water as required
- Oil 3 tbsp
- Onion paste of 2 medium size
- Ginger garlic paste 1 tbsp
- Tomato puree of 3-4 medium size
- Salt to taste
- Green chillies 1-2 nos. (chopped)
- Ginger 1 inch(julienned)
- Powdered spices:
- Coriander powder 1 tbsp
- Red chilli powder 1 tbsp
- Jeera powder 1 tbsp
- Anardana powder 2 tbsp
Water as required
- Garam masala 1 tsp
- Kasuri methi 1 tsp
- Fresh coriander 2 tbsp
Methods:
- Wash the chickpeas and soak it in fresh water for 5 hours or overnight.
- Drain the excess water and wash thoroughly with fresh water.
- Set a cooker on medium heat add the soaked chickpeas, garlic cloves, whole spices,
strained black concoction to darken the chickpeas, salt to taste and add water so it is 2
inches above the chickpea. Mix well and pressure cook for 3-4 whistles on medium heat. - Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice
stir. - Check whether the chickpea is cooked or not by mashing it with a fork or spoon, if not, give
1 or 2 whistles more to cook completely. - Set a deep pan or wok on medium heat, add oil, onion paste and cook until golden brown,
add a splash of water if the onions stick to the pan. - Add ginger garlic paste and sauté for 1-2 minutes.
- Add tomato puree and salt to taste, cook until the oil is released.
- Add ginger, green chillies and powdered spices, cook for 2-3 minutes, add 100 ml water,
mix and cook for a minute. - Add the cooked chole along with its water and mix well, add water to adjust the consistency
of the curry, you can reduce or increase the amount of water depending how thick or thin you
want your chole to be, make sure you add hot water and bring it to a boil. - Add garam masala, kasuri methi and freshly chopped coriander leaves, mix and cook
further for 2-3 minutes. - Your flavourful Amritsari chole is ready to be served, serve hot with freshly prepared
bhaturas or kulcha, accompanied with pickle and onion rings on side.
For hot bhaturas
Ingredients:
- Refined flour 2 cups
- Baking powder 2 tsp
- Baking soda 1 tsp
- Salt to taste
- Sugar 1 tsp
- Ghee 2 tbsp
- Curd ½ cup
- Water as required
- Oil for deep frying
Water as required
Oil for deep frying
Methods:
In a mixing bowl add Refined flour, baking powder, baking soda, salt and sugar, mix and ad
ghee and curd, mix well and incorporate the curd and ghee in the flour.
Add water to knead a soft and stretchy dough, apply oil on the dough surface to prevent it
from drying, cover it with a damp cloth and rest it for 1 hour.
Divide the dough balls into small equal dough balls.
Flatten it with hands and further roll in into a little thick chapati, apply oil if it sticks to the
surface.
Set a wok or deep pan filled with oil on medium high heat, deep fry the bhaturas in hot oil
on both the sides until golden brown in colour, push the bhatura with the frying spoon
downwards while frying to fluff up nicely.
Your hot bhaturas are ready to be eaten along with hot chole.
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