CHOLE BHATURE A NORTH INDIAN DISH

CHOLE   BHATURE

CHOLE BHATURE is a dish originating from Northern India. Mainly it is the famous dish of Punjab but it is liked by most of the people of India.

It is a combination of Chole masala and Bhatura( a fried bread made from refined flour). It is often eaten as a breakfast dish. It can also be street food or a complete meal and may be accompanied with onion, pickle, lemon wedges etc.

Chole Masala is a spicy, tangy flavours. The taste and the consistency of the curry varies from place to place.It is very easy to prepare at home. So today we learn to prepare Chole Bhature.

INGREDIENTS - 

FOR POTLI MASALA - 

Bay Leaf - 1

Cinnamon Stick - 1

Cloves - 4

Black Pepper - 1 tsp

Green Cardamom - 3

Black Cardamom - 1

Tea Leaves - 1 tbsp

FOR CHOLE MASALA  - 

Chick Peas - 2 cups

Oil - 5 tbsp

Red Chili - 1

Cumin Seeds - 1/2 tsp

Onion - 1 cup (finely chopped) 

Ginger Garlic Paste - 2 tsp

Turmeric Powder - 1 tsp

Red Chili Powder - 1 tsp

Coriander Powder - 1 tbsp

Cumin Powder - 1/2 tbsp

Kashmiri Red Chili Powder - 1 tbsp

Chole Masala - 1 tbsp

Tomato - 4 (chopped)

Salt as per taste

Kasuri Methi - 1/2 tsp

Dry Mango Powder - 1/2 tbsp

Coriander Leaves - 2 tbsp

FOR BHATURE - 

Refined Flour - 2 cups

Semolina (suji) - 3 tbsp

Baking Powder - 1/2 tbsp

Baking Soda - 1/2 tsp

Sugar - 2 tsp

Curd - 1/2 cup

Salt as per taste

Oil - 2 tbsp

Oil  - for frying

Warm Water  - as required

PROCEDURE - 

At first take 2 cups of chickpea. Wash and soak it for at least 8 hours.Then wash it again and put it in the cooker along with salt, 1/2 tsp baking soda, masala potli and 3 cups of water. After the first whistle we cook the peas on low flame for another 2 whistle.

For making masala potli take all the potli masala ingredients in a muslin cloth and tied it nicely.

For Bhatura dough, we take 2 cups refined flour in a bowl. Add 3 tbsp suji, salt, baking powder, baking soda, sugar, curd and make a soft dough with 1/2 to 1 cup of warm water. Coat 1 tbsp oil over the dough and cover it with a wet cloth that the dough do not dry from outside. Keep it for at least 2 hours.

PROCEDURE FOR MAKING CHOLE MASALA - 

Heat 5 tbsp oil in a kadhai. Add 1/2 tsp cumin seeds and 1 red chili. Add chopped onion and fry till it turns golden brown. Add ginger garlic paste and fry for 1/2 minute. Add tomatoes and fry till they start releasing oil. Add red chili powder, turmeric powder, coriander powder, cumin powder, chole masala powder, salt, kashmiri red chili powder and dry mango powder. Fry for 1 minute. Add the (strained) chola and kasuri methi in to the masala. Fry for 2 - 3 minutes. Add 3 cups of water (boiled chole water) and cooked for another 15 minutes. If masala is dry then adjust with 1 cup of water. Now our chole masala  is ready. Garnish with coriander leaves.

PROCESS FOR MAKING BHATURE - 

Divide the dough into 10 equal portions. Make balls from them. Secure that there are no cracks in the ball. Grease oil in the platform, then roll the ball in to round or oval shape.

Heat oil in a deep frying pan. Fry the bhatura in the medium flame. In this way fry all the bhaturas. 

Now our chole bhature is ready. Serve with onion, pickle and lemon wedges. 

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SO ENJOY YOUR SUNDAY DINNER WITH THIS RECIPE.