Chole Bhature
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Chole Bhature! The name only makes one drool. This North Indian , crispy, crunchy, spicy, tangy delicacy has made us all go crazy for it. Its become a part of our go-to menus, on cold rainy days, cool winter evenings, get-togethers. Learning this recipe will help any newbie impress their family and friends.
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Ingredients
For the Chole
- 2 cup Chickpeas Soaked Overnight
- 2 Onions
- 2 Tomatoes
- 1 Green chili chopped
- 1 tsp Ginger garlic paste
- Salt to taste
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- ¼ tsp Turmeric Powder
- 1 tsp Chole masala
- 1 tsp Garam masala powder
- Water as required
- Coriander leaves to garnish
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Instructions
Chole Method
- Soak 2 cups chole overnight. Next morning add salt, 1/2 teaspoon red chili powder, 1/4 teaspoon haldi, 1/2 teaspoon garam masala to them.
- Boil them in a pressure cooker in 4-5 cups of water for 3 whistles on full flame.
- Slice the onions. To make the gravy, heat 2 tablespoon oil in a pressure cooker. Add the onions.
- Let cook on slow flame for about 10 minutes till golden brown. Stir occasionally.
- Add in dry masalas like jeera powder ,salt, dhania powder, garam masala, red chilli powder, chole masala and ginger garlic paste.
- Toss in the chopped tomatoes.
- Add in 1 cup water. Pressure cook for 1 whistle on full flame.
- After the pressure releases on its own , blend the gravy with a hand blender.
- The gravy consistency will be smooth mixture.
- Add in the boiled chole and keep on slow flame to fry a bit for about 10 minutes with a lid on.
- Add in 1 cup water and pressure cook for 1 whistle so that the chole take in all the flavors of the gravy.
- Chole Sabji is ready.
Bhature Method
- Take the maida , curd, salt to taste and 1 teaspoon oil in a big bowl.
- Knead to a soft dough.
- Let it stand undisturbed for about 3 hours ( in summers ) or 5 hours ( In winters ) till it swells up quite a bit.
- Take a small ball of dough and Roll out the Bhaturas, just like Rotis or Puris.Use flour to help roll as the dough will be quite soft.
- Heat oil in a pan to fry the Bhature.
- Fry them on low to medium heat.
- Press with a slotted spoon so that the Bhatura plumps and swells up.
- Fry till golden brown and then remove with a pair of tongs. Remove on paper towels.
- Serve hot with the Chole, Sliced onions and a cube of lemon.
Notes
Adjust gravy consistency and seasonings as needed.
Recipe Nutrition
Calories: 444 kcal | Carbohydrates: 80 g | Protein: 18 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Sodium: 60 mg | Potassium: 555 mg | Fiber: 11 g | Sugar: 9 g | Vitamin A: 687 IU | Vitamin C: 15 mg | Calcium: 115 mg | Iron: 6 mg
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Anju Bhagnari
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Drooling
Coming to your house Anju:)