About
A quintessential North Indian breakfast recipe, relished by one and all can now be easily cooked at home. Straight from the Punjabi kitchen - hot and delicious, chole bhature! Learn the art of making feather soft bhaturas served with chole or chickpeas cooked in a pool of rustic spices.
Video
Steps
- In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
- After it gets brown add chopped onions and saute it. Now add chopped ginger and garlic.
- Followed by turmeric, chili powder, coriander powder, cumin powder, asafoetida and salt, fry the ingredients together well.
- For de--glazing the pan add a little water.
- Now add the chole (soaked overnight and pressure cooked) to the masala.
- After stirring well add tomatoes, little sugar and salt to the chole.
- Now add ajwain, chopped green chilies and water for the base.
- To get the color in the chole, add a tea bag to the masala.
- Simmer the chole gently for an hour and cover it.
- Add lime juice and a dollop of butter to it.
- Garnish the chole with coriander and butter and serve them hot with bhaturas.
- Knead the whole wheat flour, maida and salt together with adequate amount of water.
- Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work
- Divide it into equal portions. Roll out in an oval or round shape.
- Deep fry till golden brown, like a puri and server hot.
