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Bheege Wale Chole with Bhatura

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Bheege Wale Chole with Bhatura

Description

Chole Bhature is a classic Punjabi combo that has achieved cult status. Punjabi food generally is wholesome and caters to a robust clan and retains its rustic flavour. The unique feature is you can have Chole Bhature for breakfast lunch or dinner. Whilst Chole can be eaten with rice or naan, puri or kulche, Bhatura is complimentary only to Chole. These Chole are cooked without onion and garlic. Tear a piece of Bhatura, dip it in the spicy gravy, nibble some pickle and bite on the onion for foodie nirvana. The burst of flavours in the mouth will be hot, spicy, tangy and make your mouth crave for more. The chanas and dals like black gram, green gram and Bengal gram are usually simmered for hours on a slow fire, till they are creamy and then seasoned with spices and garnished with malai or fresh cream for that rich touch. Consequently, the food is simply delicious.<br /> Bhatura is a leavened fried Indian bread made with flour. Chickpeas or Chole are soaked overnight and boiled in a pressure cooker these days but my mom used to cook it on a charcoal fire all day. The spicy Chole, the spongy Bhature served with onions and pickle is a complete gastronomic delight. Usually, lots of garlic and onion goes into the recipe but this recipe does not use garlic or Onion at all.  Keep in mind that Chole are not fattening but the Bhatura has a lot of Calories. It is pure decadence on a plate. But there is no harm in indulging in a rare treat on a weekend. It is a guilty pleasure I indulge in when my salivary glands complain. Is it foodporn? Yes, it is Chole Bhature after all.<br />  

Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 40 Min

Total Time : 4 Hr 40 Min

Ingredients

Serves : 4
  • 5 Ingredients for Bhatura
  • 2 1/2 cups Refined flour or maida
  • 1/4 cup Yogurt
  • 1 litre of Bottled Soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 16 Ingredients for Chole
  • 1 1/2 cups Chickpeas or Kabuli Chana
  • 6 tablespoon Butter
  • 6 Cloves
  • 2 Black cardamoms
  • 5 Green cardamoms
  • 1 inch Cinnamon
  • 1 Salt to taste
  • 2 Tea bags
  • Juice of 1 lemon
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Baking powder
  • 3 medium Tomatoes
  • 2 Green chillies
  • 4 tablespoon Oil
  • 4 Dried red chillies 4
  • 2 inches Grated ginger
  • 12 ingredients for Chole masala
  • 5 teaspoon Coriander seeds 6
  • 2 teaspoon Peppercorns
  • 1/2 th teaspoon Asafoetida
  • 6 Cloves
  • 2 Green cardamoms
  • 1 teaspoon Dried mango powder 1
  • 1 teaspoon Red chilli powder
  • 1/4 th teaspoon Black salt (kala namak) 1/4 teaspoon
  • 1 inch Cinnamon
  • 1tsp Onion seeds or kalonji
  • 2 teaspoon Dried fenugreek leaves or kasoori methi

Directions

  • Heat 2 tablespoons butter in a pressure cooker. Add cloves, black cardamoms, green cardamoms and cinnamon and sauté till fragrant.
  • Add chickpeas, salt, tea bags and sufficient water. Mix well and bring to a boil. Cover and pressure cook till 6-8 whistles are given out. Remove from heat, let the pressure reduce completely, drain and reserve the cooking liquor. Discard the tea bags.
  • To make Chole masala, grind together all the ingredients into a fine powder. Set aside.
  • Put 2 tablespoons butter, lemon juice, red chilli powder and 1 teaspoon Chole masala powder in another bowl and mix well.
  • Put 2 tablespoons refined flour and baking powder in another bowl and mix well.
  • Chop tomatoes and green chillies.
  • Heat oil in a non-stick pan. Add green chillies and sauté well. Add dried red chillies and 4 tablespoons chana masala and mix well.
  • Add boiled chickpeas, reserved cooking liquid to the pan and mix. Add tomatoes, grated ginger and mix well. Cover and cook till the tomatoes are pulpy. Remove from heat.
  • Method for Bhatura
  • Take the flour in an open dish and add the sugar and salt to it. Now make a smooth dough with the Soda water. Cover with a damp muslin cloth and keep aside for 20 minutes.
  • Take the dough again and make medium-sized balls. Roll the discs into a round or oblong shape. Deep fry Bhaturas in oil till golden.
  • Transfer the Chole into a serving bowl and sprinkle the remaining Chole masala on top. Garnish with onion rings, lemon wedges and serve hot with the soft, spongy, fluffy Bhaturas.
Harjeet Kaur

Harjeet Kaur

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