5 Reasons to Love Chole Bhature Recipe are:
1.They are rich in Fiber Helps you fill fuller for a longer Duration.
2.The fiber content in Chole Bhature are Good for Digestive System.
3.It is Full of Carbs,proteins and Fats.
4.It is Easy to Make.
Chole Bhature is a popular Punjabi dish where chickpeas are simmered in a spicy & tangy gravy. “Chole” is a Punjabi word for “chickpeas” and “masala” is a word for “spices”. So this dish is nothing but chickpeas cooked to perfection with various spices, onions, tomatoes and herbs.Chole Bhature also known as Chana Bhatura is one of the most popularly liked almost all over India. Chole stands for a spiced tangy chickpea curry and Bhatura is a soft and fluffy fried leavened bread.
In this recipe post, I have included the step by step method of making the chickpea curry as well as a quick no yeast bhatura.
Chole Bhatura is spicy, tasty and a filling dish.This recipe has spicy flavors.
The delicious chickpea curry can be also had with poori, Naan or Kulcha or Aloo Kulcha or aloo paratha. They taste equally good with bread or pav (dinner rolls).
The chickpeas have to be cooked really well. They should not be just cooked or al dente, the way they are served in many restaurants. They should be soft when cooked and melt in your mouth. However, care should be taken that they should not be overcooked or become mushy.
How to make Chole Bhature
A) soaking and pressure cooking chickpeas
1. First rinse 1 cup white chickpeas a couple of times in water. Then soak them in enough water overnight or for 7 to 8 hours
2. Next day they will double in size
3. Then drain the water.
4. In a 3 litre pressure cooker add the chickpeas. Also add 3 cups water and ¼ teaspoon salt. I have used a pressure cooker but you can also use a pot or pan. The chickpeas will take a lesser time to cook in the pressure cooker than cooking them in a pot. You can also add a pinch or two of baking soda while cooking them. Addition of baking soda is optional.
5. Pressure cook chickpeas for 10 to 12 whistles or for about 15 to 20 minutes or till they are tender and cooked well. Once the pressure settles down on its own then open the lid of pressure cooker and check if the chickpeas are cooked well or not. It is important to cook them till they are soft and have a melt in the mouth texture.
If cooking them in a pan then it can take about an hour or more. Just ensure they are well cooked. Timing to cook chickpeas will depend upon their quality and age.
6. Once done then drain all the water and keep the cooked chickpeas aside.
Making the masala paste for Chole
7. chop 1 medium-sized onion, 2 medium-sized tomatoes, 1 green chili, 4 to 5 medium-sized garlic cloves and 1 inch ginger.
8. Add them to a blender jar.
9. Make a fine paste in a grinder or blender. No need to add water while making the paste as the juice of the tomatoes will help in making the paste. keep the jar aside.
Making the chickpea gravy for chole Bhature Recipe
11. Measure and keep all the ingredients ready for making the gravy.
12. Heat 2 to 3 tablespoons oil in a pan or kadai/wok.
13. Add the following whole garam masala (spices) – 1 teaspoon cumin seeds, 1 large tej patta (Indian bay leaf), 2 inch cinnamon, 2 to 3 cloves, 2 green cardamoms and 2 to 3 black peppercorns.
14. Fry the whole spices till they are fragrant but don’t burn them.
15. Next add the ground masala paste.
16. Mix well.
17. Keep stirring often. Sauté for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste. The paste will also thicken and become glossy.
18. Stir while sautéing so that the paste does not stick to the pan.
19. Then add all the dry spice powders – ½ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder, 1 pinch asafoetida (hing) and ½ or 1 teaspoon dry mango powder (amchur powder).
20. Mix the spice powders very well and sauté for a minute or two.
