Thursday, 21 March 2013

Chole Bhature

Authentic north Indian chole is famous all over
Chole masala and bhature(all purpose flour plain fritters) given together will make your day I say.
would you like to learn my simple way of cooking chole and bhature?
Come along n learn..

Chole Bhature

Ingredients for chole:
Kabuli Chana/Chole Chana-1 cup
Ginger and garlic paste-1/2 tsp
Oil few tbsp
Green chillies slit-3
Jeera/Cumin seeds- 1/2 tsp
Haldi powder
Chole masala-3-4 tsp
Coriander powder-1tsp
tamarind paste-1/4 tsp
Salt to taste
Coriander leaves to garnish
Ingredients for bhature:
Maida-1 cup
Chiroti rawa(fine rawa)-2 tsp
Yogurt-1/2 cup
Milk-1/4 cup
Salt to taste
Dry Yeast(If u are in cold countries and it doesnt ferment then make use of yeast to ferment the dough) (Optional)
Chole Recipe:
Soak chole chana overnight and pressure cook them with required amount of water.To give choles colour you can add tea leaves in a muslin cloth and prepare potlis and put them along with chole chana while pressure cooking,but I kind of dont like too much color on chanas that turn them almost to brown color so I avoided that by not adding tea potlis.
Once done in a deep bottom pan, add oil, fry jeera,add ginger and garlic paste and fry.
Now add onions and green chillies and fry till they turn almost golden,now add tomatoes
Fry well and then add haldi powder and coriander powder and give a good mix.
Now add cooked chole to it and fry for some time.
Now add chole masala,tamarind paste and give a mix.Now add water (preferably the one in which you cooked chole).If water is not left out after pressure cooking add 1 cup normal water and also salt as required and let it cook on a small flame for 30mins.This will help the masala to get infused to chole.Once done garnish with coriander leaves.
Note Pressure cook properly with required amount of water and around 4-5 whistles and take care that you cook them properly because once u put masalas and all the chole wont be getting cooked much.
Bhature Recipe:
Mix maida with yogurt,salt and milk.
If u have to add yeast use little luke warm water,add pinch of sugar to it and add yeast.
Let it rest for a while and then add it to the mixture and knead it to a stiff but soft dough.
Let it rest for around an hour
If you are not using yeast,inorder to prepare bhature you may need to prepare and keep dough to ferment (6 hours of min fermentation)
If using yeast it is fine to prepare the dough just 30-45 mins before frying.
Heat oil in a deep bottom wok or pan.
Pull a small ball from the dough and roll it well into pooris but slight bigger than pooris and deep fry in hot oil.Once golden remove them off to kitchen towel to remove excess oil and serve hot with chole masala.. :)
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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