Chole Bhature

Chole Bhature, a one meal dish enjoyed by people. This North Indian Punjabi dish is cooked in many ways.

The masalas differ and so the taste. This recipe was shared with me by a friend and a travel show introduced the chutney. I have put together the two recipes and enjoyed a great meal.

Ingredients:

• 250 gms kabuli channa.
• 2 tbs channa dal.
• 1 tsp crushed garlic then chop.
• 1/2 tsp baking powder.
• 1/4 tsp cooking soda.
• 1 tsp ajwain.
• 1 tsp jeera.
• 1/2 cup oil.
• 2 tsp each of red chilli powder and garam masala.
• 3 tsp amchur powder rosted in iron kadai till it turns to coffee brown colour.
• 1 1/2 tsp salt.
• 1 tbsp sliced ginger into julienne.
• 1 tbsp each of coriander leaves and green chillies.

Method:

• Soak channa for 8 to10 hrs.
• In a pressure cooker add channa, channa dal, garlic, baking powder or soda, ajwain and 4 cups water.
• Pressure cook for 20 to 25 mins.
• Remove pressure the channas should be tender to the core.
• In a kadai heat oil, add ginger and lightly fry, add jeera and fry a little.
• Now add roasted amchur powder, red chilli powder and garam masala.
• Reduce heat add the channa and 1 cup of channa water.
• Add salt and cook over medium heat for 20 mins.
• Leave channas in the iron kadai for a couple of hrs, the channa will take a deep brown color.
• Those interested in extra oil tadka, heat 4 tbsp oil add apinch of kashmiri red chilli powder and pour over channa.
• Serve with onion rings, grated beetroot and torn mint leaves.

The Chutney:

• 1 cup mint leaves.
• 1/2 cup coriander leaves.
• 2 green chillies.
• 1/2 inch ginger.
• 1/4 tsp black salt.
• 1 tsp amchur.
• Salt to taste.
• 1 tsp jeera.

• Grind all above ingredients to a fine chutney and serve with channa.

Bhatura:

• 400 gms maida.
• 100 gms semolina.
• 1/4 tsp soda-bi-carb.
• 1/2 tsp baking powder.
• Salt to taste.
• 2 tbsp yoghurt.
• 21/2 tsp sugar.
•  5 tbps ghee.

Method:

• Sieve semolina flour soda,baking powder and salt in a paraat.
• Whisk together yoghurt and sugar.
•  Make a bay in the center of the sieved flour.
• Pour water approximately 1 cup and the yoghurt mixture, start mixing gradually when fully mixed knead into a dough cover with moist cloth and keep aside for 10 mins.
• Add melted ghee and incorporate gradually when fully mixed into a soft dough cover with moist cloth and keep aside for 50 mins. Divide the dough into15 equal portions make balls and keep aside on a lightly greased surface. Cover and keep aside

• Heat oil in a kadai to smoking point, reduce to medium heat, flatten each ball into a round disc or use rolling pin and keep dough between plastic sheet.
• Deep fry to golden brown or just dip in the hot oil turn it once half cooked then before serving por a little ghee on tava and fry it on both sides.
• Some even like to stuff it with grated paneer, chopped coriander leaves, mint leaves and green chillies. The choice is yours
  

Enjoy your meal

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