Delicious Chole Bhature Recipe
Ingredients:
1. For Chole:
1. Chole Preparation:
- 1 cup dried chickpeas (chole)
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 2 teaspoons chole masala
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Water (as needed)
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (sooji/rava)
- 1/4 cup yogurt (curd)
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- Salt to taste
- Water (as needed)
- Oil (for deep frying)
1. Chole Preparation:
- Rinse the dried chickpeas and soak them in water overnight or for at least 6-8 hours.
- Drain the soaked chickpeas and rinse them again.
- In a pressure cooker, add the soaked chickpeas, water, and salt.
- Cook the chickpeas for about 4-5 whistles or until they are tender. Set them aside.
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook for a minute until the raw smell fades away.
- Add the pureed tomatoes and cook until the oil separates from the masala.
- Stir in chole masala, turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add the cooked chickpeas to the pan and mix them well with the masala.
- Add water to adjust the consistency of the gravy. Simmer the chole for 10-15 minutes to allow the flavors to meld together.
- Garnish with fresh coriander leaves and keep the chole warm.
- In a mixing bowl, combine all-purpose flour, semolina, yogurt, sugar, baking powder, and salt.
- Mix the ingredients well, then gradually add water to form a soft and smooth dough.
- Knead the dough for a few minutes until it becomes elastic.
- Cover the dough and let it rest for about 1-2 hours.
- After resting, divide the dough into small balls and roll them out into circular shapes using a rolling pin.
- Heat oil in a deep frying pan or kadai over medium heat.
- Carefully place the rolled bhature into the hot oil and fry until they puff up and turn golden brown on both sides.
- Remove the fried bhature from the oil and place them on a paper towel to absorb excess oil.
- Serve the hot and spicy chole in a bowl.
- Garnish with fresh coriander leaves and squeeze a little lemon juice over the chole.
- Serve the chole with the freshly fried bhature.
- Enjoy the delicious and flavorful Chole Bhature!
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