Chole Bhature

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Recipe By:

Sabhyata Jaura

Everyone favourite
“CHOLE BHATURE”❣️

RECIPE FOR “BHATURE TWO WAYS”

1st Method
Ingredients
– 300g maida
– 50g sooji
– 2 tbsp dahi
– 1/2 tsp baking powder
– pinch of salt
– lukewarm water to knead the dough
– oil for deep fry

2nd Method
– 300g maida
– Soda water to knead the dough
– oil for deep fry

Method
– mix all the ingredients and leave dough for 2 hrs in warm place
– make balls and leave for another 15 mins
– make round shapes or oval shapes using rolling pin
– deep fry

RECIPE for “PUNJABI STYLE CHOLE”
Ingredients – serving 4 peoples
– 1 cup chickpeas soaked overnight in water
– 2 tbsp tea leaves
– bay leaf, jeera, saboot dhaniya, dalchini, hari elachi, moti elachi, saboit kali mirch, laung (Masale A)
– 4 medium size onions, 3 medium size tomatoes, 2 green chillies ( grind in mixer grinder and make a smooth paste)
– salt to taste, deggi mirch, dhaniya powder, garam masala, lal mirch, kali mirch powder, jeera powder( Home made – saute on tawa till changes color in black, then grind in mixer to fine powder) (Masale B)
– baking soda
– dhaniya leaves or kasoori methi

METHOD
– Take a pan add water, tea leave bags and add all (Masale A) and boil it for 10 to 15 mins
– take out tea leave bags
– sieve the water and put in pressure cooker and add soaked chickpeas with pinch of salt and baking soda
– cook for 25 to 30 mins at low flame
– seperate the water and chole after boiling
– Take another pan add oil, jeera and masale which we seperate above from water
– add onion, tomato, ginger, green chillies paste
– add all the (Masale B)
– saute well and add little water to avoid masala sticking with bottom
– cook it at low flame until oil seperate from masala
– now add chickpeas and saute well
– when chickpeas and masala incorporate well add water which we seperate after boiling chickpeas
– cook at low flame for 15 to 20 mins or till the gravy becomes thick
– garnish with garam masala and dhaniya or kasoori methi

Ingredients

Directions

1 Step
Chole Bhature

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