Chole Bhature

Chole bhatura is basically a punjabi dish and has lots of spices and oil involved in the preparation.An exotic preparation of crispy bhaturas are served along with chole.

Though this dish is very popular in India and is easily available in any of the Indian restaurants and even along with street vendors,you can easily make these puffed bhaturas and chick pea curry at home and serve it hot  to your guests.

INGREDIENTS:

For Chole:

Overnight Soaked White chick pea (Kabuli chana)-2 cup

Chopped onions-1 medium sized

Chopped Tomatoes- 1 nos

Garam Masala Powder- 2 tsp

Water

For the chutney:

Dried mango powder( Amchur) -2 tsp

Water- 1 and 1/2 cup

Red Chilli powder-1/2 tsp

Jaggery(Gur)- 20 g

Sugar- 2 tbsp

Salt - 1/2 tsp

For the bhature: 

White Flour-2 cup

Yogurt- 1 cup

Sugar- 1tbsp

 Salt- 1tsp

Baking powder- 1 and 1/2 tsp

Oil for deep frying

 

Garnishing:

Chopped onions

Green Chillies

Ginger julians

 

 
Method:

For the chole:

1. Pressure cook the White chick pea with enough 1 and a 1/2 litres of water .Keep on high flame till you hear the first whistle. Reduce to low flame and let the chana cook for 45 minutes.
2. Turn off the burner and let the steam evade at normal pace.
3. Now take some oil in a pan and add the chopped onions.Saute it till the onions turn brown.Now add in the tomatoes and heat it on medium flame till the tomatoes get soft .
4. Add this saute mix of onion and tomato to the white chick peas in the pressure pan and mix well followed by adding the garam masala powder.
5.  Now pressure cook these chick peas again. If water is insufficient then add water otherwise cook it as it is on highy flame till you get a whistle. 

For the chutney:

1. Take water in a pan and add the dry mango powder and mix well so that no lumps are formed.
2. Now add the jaggery and heat it  so that the jaggery gets melt into this water mixture.
3. Now add the sugar, red chilli powder, and white salt and let this chutnet cook on low flame till the conistency of a smooth chutney is achieved.

For the bhature:

1. Add the sugar and salt to the yogurt and mix well.
2. Now mix the baking powder to the white flour and add the above yogurt.
3. Knead this dough very well till it is smooth.
4. Now add the oil and knead it further.
5. Cover  this prepared dough with a wet muslin cloth and let it ferment for 3 to 4 hours.
6. Divide the dough into  equal parts and roll out into circles of 125 mm. (5") diameter. 
7. Stretch the bhaturas from the sides.
8. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
9. Serve hot with the chole garnished with chutney, chopped onion, green chillies and ginger.