Chhole bhature
This is one of my all time favourite recipes. Not only mine but my entire family loves it as well! The protein in the garbanzo beans keeps you full for a long time . Add to it the crispyness of the bhatura and you have an ideal combination. Lets us see how to go about this recipe :
Ingredients:
For Bhature:
Procedure:
For Bhature:
- All-purpose Flour : 2 cups,
- Yogurt : 2 Tbsp,
- Carom seeds (Ajwain) : 1/4 tsp,
- Cumin seeds (Jeera) : 1/4 Tsp,
- Baking Powder : 1 Tsp,
- Water for kneading,
- A pinch of salt
For Chhole:
- Garbanzo Beans/Kabuli Chana/ Chickpeas (soaked in water for 8 hrs and boiled till soft): 1/2 Lbs,
- Onion (finely chopped) : 1 Big,
- Tomatoes (finely chopped) : 1 medium,
- Ginger -Garlic paste : 1 Tbsp,
- Cumin seeds (Jeera) : 1/2 Tsp,
- Oil : 2 Tbsp,
- Turmeric Powder: 1 Tsp,
- Red Chilli Powder: 1 1/2 Tsp,
- Coriander Powder: 1 1/2 Tsp,
- Cloves: 3 nos.,
- Cardamom: 1 no.,
- Cinnamon: 1/2 stick,
- Bay Leaf : 2 nos.,
- Salt as per taste
- Onion rings,Coriander leaves for garnishing.
For Bhature:
- Knead together all the ingredients for the bhature adding sufficient water to make a soft pliable dough.
- Once kneaded, Cover it with a damp cloth for atleast half an hour. The longer you keep, the softer the bhaturas will turn out.
- After half an hour, take a small sized ball of the dough and using a rolling pin, roll it into circular shape. Do not press too hard and do not roll them too thin,else the bhaturas will be too crisp.
- Heat oil in a wok and when sufficiently heated, fry the rolled out circular dough till the color changes to slight brown.
- Do not heat the oil too hot, else the bhaturas will get burnt and won't taste good. To check the temperature of the oil,drop a tiny piece of dough and if it gradually comes to the top of the oil, then the temperature is right to fry the bhaturas.
For Chhole:
- Heat oil in a pan and once the oil is hot enough, add the cumin seeds.
- Once the cumin seeds sputter, add the ginger - garlic paste and saute for a minute. The ginger- garlic paste should not turn brown just enough such that their flavour has been released.
- Now add the onion and saute for 2 minutes,till the onion turns translucent.
- Add the tomatoes and all the spices and saute for 5 more minutes till this mixture starts leaving some oil.
- Once this happens, add the boiled garbanzo beans,some water and salt and let it simmer till the gravy thickens.
- Garnish them with finely chopped coriander leaves and serve it hot with bhaturas.
Back in my hometown, where I tasted the best chhole bhaturas, they used to serve them with some mango pickle, tamaring chutney and onion rings. It tastes too good! Try it yourself!
