one of the popular dish of North India.

      Back to Main Menu                                                                   Back to Punjabi Cuisine

Choley-Bhature is one of the popular dish of North India especially Punjab and Delhi.The chole has been made by chick peas and spices with tea bags, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot. We enjoy eating hot delicious chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread.
Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried.


Ingredients:
 
Bhature
2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste




Choley
1 cup kabuli chana (white chick peas) soaked overnight
1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
12 mm (1/2") piece of ginger (adrak), grated
2 cloves of garlic (lehsun), grated
2 tsp chole masala
2 tsp chilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste


How to make chhole bhature :


Bhature

• Take yeast and soak in lukewarm water for 5-10 minutes.
• Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
• Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

• Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
• Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
• Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
• Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside.
• Serve hot with the chole, sliced onion and lemon wedges.

Tips

• While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
• Chole masala is a blend of spices which is readily available at most grocery stores.