Chole bhature is a an all time favourite Punjabi dish. Choley bhature can be eaten in breakfast as well as in lunch. Chole bhature is a combination of chickpea curry served with deep fried flour pooris. Here is a simple recipe.
Serves : 2 Total time : 1 hr + fermentation time Calories per serving: 475
Bhature 1 cup Flour (Maida) 1/2 cup Suji (Semolina) 1/4 cup Dahi (Curd) 1/4 tsp Baking Soda 1/4 tsp salt 1/4 tsp Sugar Water to make dough
For Chole: 1 cup boiled chole 1 big onion grated 1 tsp Anardana/ pomegranate Seeds 1 tsp giner paste 1 tsp garlic paste 1/4 tsp Turmeric 1 tsp Coriander powder 3 medium tomatoes 1/2 tsp Garam Masala 1 tblsp Green Coriander chopped
For tempering 2 tsp Ghee 1 small onion 1 small tomato 1 green chilly 1 tsp Chana Masala 1/4 tsp Red Chilly Powder 1 tblsp Oil
How to make chole bhature:
To Make Bhature :Soak suji in 1/2 cup water for 15 - 20 minutes to make it soft.
Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.
Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.
Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Serve with chole and mix pickle.
Remember 1. Heat the oil well so that bhaturas do not absorb extra oil and they fluff well. 2.Drain the bahturas on a tissue paper to drain out excess oil.