Chole Bhature,How To Make Punjabi Chole Bhature?
Chole Bhature is one of the most popular punjabi recipe and almost liked by everyone. Chole a spicy curry made with white chickpeas and bhatura is fried leavened flat bread. Chole bhature is a spicy, tasty and yummy dish. Chole has spicy flavors.
When serve with sliced onions, green chilies and lemon wedges the taste goes really awesome.
The chole curry can be also had with pooris, naan or kulcha. they taste equally good with bread or pav.
The Chole have to be cooked fully. They should not be partially cooked, they should be soft when cooked and melt in your mouth. however, care should be taken that they should not be over cooked or become mushy.
The chole curry can be also had with pooris, naan or kulcha. they taste equally good with bread or pav.
The Chole have to be cooked fully. They should not be partially cooked, they should be soft when cooked and melt in your mouth. however, care should be taken that they should not be over cooked or become mushy.
Ingredients:
- 1 cup chickpeas/chole
- 1 green chilli slit
- 1 tsp coriander powder
- ¼ tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp dry mango powder
- a pinch of asafoetida
- salt as required
- 2 cups water to be added later
- Whole garam masala/spices
- 1 tsp cumin seeds
- 1 large indian bay leaf
- 2 inch cinnamon
- 2-3 cloves
- 2 green cardamom
- 2-3 black peppercorn
Ground Paste Ingredients:
- 1 medium size onion, chopped
- 2 medium size tomatoes, chopped
- ½ inch ginger/adrak, chopped
- 3-4 garlic cloves/lahsun, chopped
- 1 green chili, chopped
Method:
- First soak the chole in enough water overnight or for 7-8 hours.
- Drain the water and cook the chole with water+salt in a pressure cooker.
- Strain the chole and keep aside.
- Make a fine paste of the onions, tomatoes, ginger, garlic and green chili in a grinder.
- Once the paste is done keep the paste aside.
- heat oil in a pan.
- Fry cumin seeds, 1 large indian bay leaf, dal chini, 2-3 cloves, 2 green cardamom, 2-3 black peppercorn till the oil become fragrant.
- Make a ground paste of the whole spices and saute till the oil starts to leaves the sides of the paste.
- Stir while sauting so that the paste does not stick to the pan.
- Add turmeric, red chili powder, coriander and dry mango powder, stir and saute for a minute.
- Once all the spices get cooked properly add the cooked chole and stir. And water, salt and stir it properly.
- Cook chole for 12-15 minutes on low flame, till the curry thickens.
- Don’t cover the pan and stir it occasionally.
- Check the seasoning and add more salt or spice powders if required.
- Garnish chole with coriander leaves.
- Serve chole with onion slices, lemon wedges along with bhatura.
- You can also garnish the chole with some slit green chilies and julienned gingers.
- Enjoy the chole bhature.