How to Make Recipe of Chole Bhature ? - छोले भटूरे कैसे बनाए ?

Recipe of Chole Bhature otherwise called Chana Bhatura is quite possibly the most famous Punjabi dish enjoyed practically all over India. Chole represents a spiced tart chickpea curry and Bhatura is a delicate and feathery seared raised bread.In this formula post, I have incorporated the bit by bit technique for making the chickpea curry just as a speedy no yeast bhatura.Chana Bhatura is a hot, delectable and a filling dish. I have eaten this dish at numerous spots in India. 

Every cafe's or dhaba (diners on interstates) have their own flavors and taste in the chickpea curry. In certain spots the curry is extremely zesty, at different spots it has tart taste and the consistency of the curry likewise fluctuates from marginally thick to semi-dry and dry.This formula has hot flavors. This is my mother's formula and not at all like different adaptations of chickpea curry plans posted on the blog, this one has an unattractive taste and flavor. It doesn't possess a flavor like the eatery or dhaba forms however taste excellent.Indeed, even the bhature size and flavor fluctuates from eateries to cafe's.

 The bhature in a perfect world ought to be less sleek and should puff completely. They ought to likewise be eaten hot and new. Assuming you bundle the bhature from an eatery, you will not get the genuine taste as they become limp and thick.The chickpeas must be cooked truly well. They ought not be simply cooked or still somewhat firm, the manner in which they are served in numerous cafe's. They ought to be delicate when cooked and dissolve in your mouth. Nonetheless, care ought to be taken that they ought not be overcooked or get soft.

How to make recipe of Chole Bhature ?

1. First of all rinse 1 bowl (Kabuli Chana) chickpeas in water. Then soak them in water overnight or for 6 to 7 hours.

2. Next day they will Puffed in size. Then drain the water.

3. In a pressure cooker add the chickpeas. Also add 4 cups water and 1/2 teaspoon salt. You have to used a pressure cooker because chickpeas (chole) will take a lesser time to cook in the pressure cooker than cooking them in a pot.

4. Pressure cook chickpeas (chole) for 6 to 8 whistles or for about 15 to 20 minutes or till they are soft and cooked well. Once the pressure cooker cool down on its own then open the lid of cooker and check if the chickpeas (chole) are cooked well or not, It is important to cook them till they are soft.

5. Once done then keep the cooked chickpeas (chole) aside.

6. Chop 1 onion, 2 tomatoes, 1 green chili, 4 to 5 garlic cloves and 1 inch ginger, Add them to a Mixture jar.

7. Make a fine paste in mixture. No need to add water while making the paste as the juice of the tomatoes will help in making the paste. keep the jar aside.

Making The Chickpeas (Chole Bhature) Gravy

1. Heat 2 to 3 tablespoons oil in a pan.

2. Add the garam masala (spices) – 1 teaspoon cumin seeds, 1 large tej patta (Indian bay leaf), 2 inch cinnamon, 2 to 3 cloves, 2 green cardamoms and 2 to 3 black peppercorns.

3. Fry the whole spices till they are fragrant but don’t burn them.Next add the ground masala paste.Mix well.

4. Keep stirring often. Saute for 10 minutes till the oil starts to leave the sides of the masala paste and the paste will become thick and oily. 

5. Stir while you saute so that the paste does not stick to the pan.

6. Then add all the dry spice powders – 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1 pinch asafoetida (hing) and 1 teaspoon dry mango powder (amchur powder).

7. Mix the spices very well and saute for a minute or two. Then add the cooked chickpeas (chole).Mix well.

8. Pour 1.5 cups water or add as required. Addition of water depends upon the consistency you want. But don’t add too much water, Add salt as required and stir again.

9. Cook the gravy on a low to medium flame for 12 to 15 minutes or till the gravy thickens.

10. Don’t cover the pan. Stir occasionally. Mash some chickpeas with the back of a spoon. This helps in thickening the gravy.

11. Add 1 green chili and 1 teaspoon chole Bhature masala powder.

12. Stir the gravy for a minute. You can keep the consistency from medium to slightly thick to semi dry.

13. Check the seasoning and add more salt or spice powders if required. Garnish with coriander leaves.

14. Serve chickpeas (chole) curry with onion slices, lemon wedges along with bhatura. Enjoy the curry with bhatura. You can also serve this delicious curry with naan or kulcha or tandoori roti.

How to make Bhature ?

Ingredients required

• 1.5 cups all-purpose flour (maida)
• 1/2 cup sooji (rava or fine semolina)
• 1/2 tablespoon oil or ghee
• 1/2 tablespoon granulated fine sugar
• 1/2 teaspoon salt or as required
• 1/4 teaspoon baking soda
• 1/2 cup curd (yogurt)
• water for kneading as required
• oil for deep frying  

How To Make Bhature ?

1. Take maida (all purpose flour), salt and baking soda in a mixing bowl add the semolina & sugar.

2. Now add the (dahi) yogurt and now mix the yogurt with the added ingredients.

3. Add water as required,first mix well and then start kneading, knead to a smooth and soft dough.

4. Cover the dough with a moist cotton (malmal) cloth and keep aside for 30 min.

5. Take medium sized balls from the dough.Keep the dough ball on your work surface and flatten lightly with your fingers. Apply oil on both sides of the dough ball. Roll into an oval or round shape.

6. In a kadai or pan, keep oil for deep frying on medium-high flame. Now fry the bhatura in hot oil.

7. When bubbles of the oil stops, turn over and fry the other side.

8. When light golden, remove the bhatura and place it on tissue papper to remove excess oil.

9. Serve the Bhatura hot with the chickpeas (chole) curry.