Chole Bhature
This is the first part of recipe for Chole Bhature. In this recipe we will make the Chickpeas curry and later the Bhaturas.
As a first step, the chickpeas are soaked fully in water overnight or for 7-8 hours.
There are different styles of making the Chole, depending on the spice level and the consistency of the curry which varies from slightly thick to semi-dry and dry. This recipe is medium-spicy and is the semi-dry version. For a less spicy version, just leave out the red chilli.
Make sure to simmer the Chole long enough, it should be soft so that every bite will melt in your mouth. However, make sure to not overcook the Chole that it becomes mushy. The oily breads are very filling and you might have the urge to nap after eating them ;) This Indian dish is ideal for weekend meals with families.
Garnish Chole Bhature with sliced onions, green chilies and lemon wedges. Sprinkle a few drops of lemon on the Chole to give it a tangy taste! Wah, what a taste!
Serve Chole with Bhature(as shown in picture below), Naan or Pooris.
The Chole Bhature came out great and hubby loved it!
Ingredients
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SOAKED OVERNIGHT
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250 ml chickpeas dried regular (= around 1 cup)
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GARAM MASALA SPICES
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1 tsp cumin seeds
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1 - 2 bay leaves indian
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2 - 3 cloves
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2 - 3 black peppercorn
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5 - 6 coriander seeds
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MAIN INGREDIENTS
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1 green chilli in slices
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a pinch red chilli of powder
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½ tsp turmeric powder
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1 tsp garam masala powder
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½ or 1 tsps mango powder dry
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a pinch asafoetida of
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1/2 salt spoon black
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1 onion medium size chopped
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3 tomatoes canned peeled
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½ inch ginger chopped
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3 - 4 cloves garlic chopped
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to taste salt
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1/2 - 1 cup water sauce to make the gravy
Cooking Instructions
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1
Take the soaked Chole, drain the remains of water. Pour fresh water, add 1 teaspoon salt and cook in a pressure cooker. On middle heat let whistle 3 times, then keep aside.
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2
Peal and chop onions, ginger, garlic and green chili and put in a blender until finely crushed. Keep the paste aside.
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3
Heat oil in a pan, medium flame. Fry the garam masala spices mentioned above for about 2 minutes until the oil become fragrant. Make sure not to burn them.
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4
Add onions, ginger, garlic and green chili and saute till the oil starts to leaves the sides of the pan.
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5
Put tomatoes in blender and crush. Now stir in tomatoes so that the paste does not stick to the pan. Now add all the spices given above in main ingredients (except Garam masala) - turmeric, red chili powder, asafoetida, black salt and dry mango powder. Stir and saute for a minute or two. The paste should be mushy and dry and tomatoes should not stick to the side of the pan.
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6
Now add the cooked Chole and stir continuously. Now add about 1/2 cup water, 1 teaspoon of salt and stir. (Additional comment: If you want more gravy, then add up to 2 cups of water). Turn flame to low and let simmer for about 10-15 minutes till the curry thickens. Stir occasionally.
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7
Lastly add the garam masala powder. Stir and simmer for about 5-10 minutes. Add more salt if required.
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8
Garnish Chole with coriander leaves. Serve with onion slices, green chilies and lemon wedges along with Bhatura.
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9
Enjoy!
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