Chole bhature is a popular Punjabi snack or meal recipe at home with this easy to prepare.
|For The Chole|
|kabuli Chana||1 Cup|
|Tea leaves||1 tbsp|
|Chopped Onions||2 Mediums|
|Green chillies||Slit 4-6|
|Chana Masala||1 & 1/2 tbsp|
|Tomato puree||1 cup|
|For the Bhature||1 tbsp|
|Boiled & Grated Potatoes||1/2 Cup|
|Oil||1 & 1/2 tsp|
|Oil||For Deep Frying|
For the chole :
- Drain the chickpeas and place them in a pressure cooker with four cups of water.
- Tie tealeaves and amla in muslin cloth to form a bundle and add it to the cooker.
- Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft.
- Drain the chickpeas and reserve the cooking liquour.
- Discard the bundle of tealeaves and amla.
- Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned.
- Heat the remaining oil in another pan and fry the potato cubes till golden.
- Add chana masala to the onions and continue to sauté for half a minute.
- Add tomato puree and mix and sauté for two to three minutes.
- Add boiled chickpeas and salt and mix. Add cooking liquour as required and simmer for three to four minutes.
- Transfer the chole into a serving bowl, place the fried potatoes over the top and serve hot with bhatures.
For The Bhature :
- Sieve the flour and then mix it with baking soda and salt.
- Mix yoghurt and sugar and add to the flour.
- Add enough lukewarm water and knead it into soft dough.
- Cover the dough with a wet cloth and keep it aside in warm place for fermentation. (about 3-4 hours)
- Divide it into 10-12 equal portions, roll them into balls. Cover and set aside for 5 minutes.
- Flatten the balls by pressing in between the greased palms.
- Roll into 5-6 inch diameter (like big puri).
- Heat oil in a kadai and deep fry on high flame.
- Serve hot with chole.