Chole Bhature

• Preparation Time: 40 to 50 minutes

• Cooking Time:20 minutes

• Servings: 4 people

Introduction:

Chole bhature is combination of chana masala  (chick peas) and fried bread called bhatura (made of maida flour).It is usually eaten as breakfast, sometimes accompanied with lassi. Chole bhature are served with onions, carrot pickle, green chutney and achaar.  Chole Bhature is popular around north-west India.There are different varieties of bhatura available such as aaloo bhatura (bhatura filled with boiled potato), paneer bhatura (bhatura filled with cottage cheese) etc. These breads are served with chick peas cooked in a gravy made of tomotoes, onions, garlic and garam masala (a spice mix). Sometimes, this chick pea preparation is also served with kulcha (type of Indian flat bread), naan or chawal (rice).

(source wiki)

Ingredients For Bhature:

• Wheat flour 1 cup

• All purpose flour (maida) 1 cup

• Curd 2 tablespoon

• Active yeast 2 teaspoon

• poppy seeds (kash kash) 2 teaspoon

• Sugar 2 teaspoon

• Milk 1 cup

• Water 2 teaspoon

• Salt 1 teaspoon

• Oil for frying

Ingredients For Chole:

• Kabul chana( soaked over night and boiled/pressure cooked)   2 cups

• Onion (fine chopped) 1 cup

• Tomato puree 2 cups

• Green chili (thinly sliced) 5 to 6

• Ginger 1 inch thinly sliced

• Everest chole masala 2 tablespoon

• Cooking oil 2 tablespoon

• Salt to taste

• Mint/ coriander leaves for garnishing (optional)

Procedure:

1.  For  bhature: In a large bowl first add all the dry ingredients (wheat flour, maida,salt, baking powder,sugar,kash kash) and mix well.

2. Now add all the wet ingredients  (active yeast mixed with water, curd) and mix well.

3. Now add milk about 1/2 cup and begin to knead.

4. Knead the dough by adding required amount of milk and with some water.

5. Knead the mixture until you get smooth and soft dough.

6. Apply oil over the dough and allow it to rest for about 30 to 40 minutes.

7. For chole: Now heat the oil in pan or kadai.

8. Now add onion and fry with continuous string until golden brown color appear.

9. Next add thinly sliced green chili and saute for few seconds, then add thinly sliced ginger and saute for few more seconds.

10. Now add chole masala, saute for 1 minute and then add tomato puree mix well add some water and cook covered for 5 minutes.

11. Next add boiled Kabul chana ,mix well and cook covered for 5 to 7 minutes.

    Garnish with coriander leaves or mint leaves, and set aside.

12. Making and frying of bhature: Now heat oil in a kadai or pan for deep frying.

13. Make small to medium sized balls from the dough.

14. Roll the balls between your palms to make them even, keep the balls aside.

15. Take a ball and flatten them. apply flour on both sides and with a rolling pin roll, the ball into oval or elongated, or round shape as you like.

16. Make neither thick nor thin bhaturas.

17. When the oil is hot enough, place the rolled bhatura gently into the oil. the bhatura will puff up.

18. Aid in puffing the bhatura by applying light pressure on it with a slotted spoon.

19. When the oil stops sizzling, turn over and fry the other side.

20. when the bhatura is light golden, remove and drain on kitchen paper towels.

21. Make the rest of the bhaturas this way.

22. Serve the bhatura hot with chole by garnishing with mint leaves/ coriander leaves.

23. Enjoy with your family and friends.

    Suggestions and comments are welcome.