Chole Bhature is the most popular dish in Northern India. It won’t be an exaggeration if I say that they are almost everyone’s favorite. No one can say No to fluffy puffed up Bhatures Aka fried flatbread and the yummy delicious bowl of Chole Aka Chickpeas curry to pair it up with. Some sliced onions with pickle makes the dish complete.
Chole and Bhature goes hand in hand. Inseparable!!
This is a high calorie dish but who cares about calories on the sight of yummy puffed up bhatures and chole. You will end up craving for more I bet.
I have shared Chole recipe earlier too. While going through my blog recipes I realised the utmost favorite dish at my place is not there on my Blog- Chole Bhature. So here it is.
You might be thinking it’s real tough to make fluffy and puffed up bhaturas. No is the answer.
Just follow some basic tips and each and every time you will be having perfect bhaturas.
HOW TO MAKE PERFECT BHATURE
1- Bhatura dough is made with All Purpose Flour or Maida. If you will be using Whole wheat flour the taste will not be the same.
2- A little amount of Semolina or Sooji is added to the dough to make the bhaturas crispier from outside. And also they will retain their puffed up shape too.
3- The dough for the bhatura needs to be kneaded well. I kneaded the dough in my stand mixer for 6-7 minutes.
4- The prepared dough should get a minimum of one hour resting time.
5- Ideally the Bhaturas should be less oily to touch. And for that when you fry the bhatura, make sure the oil is sufficiently hot. If the oil is not hot enough the bhaturas will not puff up and absorb a lot of oil.
Chole is probably one of the most iconic dishes of north India, and a visit to any north indian state would be utterly incomplete without sampling this tasty dish. Such is the fragrance of this dish that passers-by are pulled towards its aroma from miles away. The accompaniments (such as bhatura, kulcha, rice, poori etc.) may change but the taste of this evergreen hit will never change.
This is my version of making Chole without any whole spices (khada masala). From last 10-11 years I'm following this method only. It is said that "Necessity is the mother of Invention", so I discovered this method out of necessity. Earlier I used to use whole spices such as cardamom, bay leaves etc. However, because my son was small, he used to pick out these spices thinking they were all pieces of ginger. So I improvised and started using home-made tea masala and voila! The taste was enhanced to the extent of being even better than by using whole spices. And my son had to no longer pick out the supposed 'ginger' pieces. Thus my trial-and-error method for a recipe for this iconic dish yielded success. My son has grown up but I'm still stuck to using this method.
Let’s see how to make this delicious combo of chole and bhature.BHATURE
Preparation Time: 10 minutes+ 2 hours resting time
Cooking Time: 30 minutes
Yields: 9-10 bhature INGREDIENTS:
All purpose flour/ Maida-2 cups
Semolina/ Sooji- 2 tablespoons
Salt- ½ tsp
Baking powder- ¼th teaspoon
Soda bicarb- ¼th teaspoon
Curd- 2 teaspoon
Water- 3/4th- 1 cup
Oil- 1 tablespoon+ for frying DIRECTIONS:
Place flour, semolina and baking powder, soda bicarbonate and salt in a bowl.
Mix well and pass it through a sieve.
Mix yogurt with sugar.
Add this to the flour and add water and mix gradually to make a soft dough by light kneading.
Incorporate oil into the dough and cover the dough with a wet cloth.
Keep it aside for at least 2 hours at a warm place.
After that, Divide dough into equal portions.
Roll them into balls.
Grease your palms with a little oil and flatten the balls.
Roll out the balls in either oblong or round shape.
Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides.
Drain on absorbent paper.
Serve hot with chole.
Chickpeas-2 cups (soak them for 5-6 hrs or overnight)
Tea leaves- 1 teaspoon
Chai masala powder- ½ teaspoon
Onion- 2 medium (chopped)
Tomato puree- 2 tablespoon
Chole/ chana masala-1 teaspoon
Garam masala- ½ teaspoon
Red chilli powder- ½ teaspoon
Ginger- 1 teaspoon ( very very finely grated- optional)
Asafoetida/ Hing- a generous pinch
Salt to taste
Soda bicarbonate- 1/2 teaspoon DIRECTIONS:
In a pan put 1 cup water+ tea leaves+ chai masala.
Bring it to a boil.
Sieve and add this concoction to your soaked chole.
Pressure cook chole with salt and soda till done.
In a pan put ghee and saute onions till transluscent.
Add ginger and hing.
Saute for a minute.
Now add tomato puree.
Give it a good mix.
Now add all the masalas.
Let them cook for a minute till the gravy leaves the oil.
Add boiled chole.
Cook on low heat for 15-20 mins. Till you get the desired consistency of the gravy.
Serve hot with bhature, rice, parathas or chapatis.