Thursday 7 August 2014

Chole Bhature

The third dish in our Rakhi special is my favourite Chole Bhature. Chole bhature is one of the most popular punjabi recipe and being a Punjabi I just love them and it is a perfect vegetarian dish for any occasion. Chole bhature is a spicy, tasty and a heavy dish and almost everyone loves it so make this Rakhi even more special by making Chole bhature with this easy recipe.

For Chole

400 gm while chole
1/2 small bowl chana daal
1 tablespoon salt
2 bay leaves
1 pinch baking soda
1 teaspoon tea 
1 bowl chopped onion
1 bowl chopped tomato
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 green chili
2 clove
1 black cardamom
1 cinnamon stick
1 teaspoon cumin seeds
1 teaspoon black salt
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 teaspoon imli pulp
1 teaspoon red chili powder


1.       In a bowl take chole, chana dal and fill it with water and let it overnight or atleast for 4-5 hours

2.       Take a pressure cooker and add soaked chole, chana daal, salt, water, tez patta, baking soda and tea and give it 5-6 whistles till it becomes boil.

3.       In a mixer take tomato, ginger, garlic, cloves, black cardamom, cinnamon and green chillies and grind it together and make paste.

4.       In a open pan heat little oil then add cumin seeds then add onion and fry them till they are little brown in colour.

5.       After that add tomato paste and fry it. Once the paste starts leaving oil then add your boiled chole  and keep it on high flame for 3-4 minutes till the boil comes.

6.       Once it boils add black salt, cumin powder, garam masala, imli pulp and red chilli powder and mix it well and keep it on low flame for another 5-7 minutes.

7.       Now your Chole is ready to serve.

For Bhature

1/2 kg all purpose flour
2 tablespoon sooji
2 tablespoon wheat flour
1 teaspoon salt
1/2 teaspoon sugar
2 teaspoon sugar
2 tablespoon oil
200 grm curd
oil for fry

1.       Mix all the ingredients together and make a dough (the dough should not be too hard or too soft) and if required then add little water 

2.       Cover it with wet cloth and keep it aside 4-5 hours

3.       Pinch off some dough and make small sized balls and roll into thick round shaped rotis. It should not be too thick or thin

4.       Heat enough oil for deep frying in a kadai. Once the oil is hot, reduce flame to medium high, slide the bhature into the hot oil. Using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown

5.       Now bhature is ready to serve

No comments:

Post a Comment