North Indian Delicacy - "Chole Bhature"

 

Hello readers,

     Today is the time to taste something different so I decided to share with you a famous North Indian delicacy, "Chole Bhature". This dish was invented in Delhi 1940s. "Chole Bhature" is a combination of chana masala(chickpeas cooked in spices)and Bhature(a fried bread crafted from white flour). This food originated in the northern regions of the Indian subcontinent, mainly Uttar Pradesh. This dish is so popular in the 'Terai' region of lowland 'Nepal' especially in 'Madhesi' community. It's serve as Prasada by Hindus and Sikhs in the Indian states of Uttar Pradesh, haryana, Punjab,Bihar,uttarakhand etc, in Pakistan bhature serve with 'halwa' , they called the recipe "Halwa Puri". Hope you like the information so let's start making "Chole Bhature". 

Ingredients for Chole:-

1. Chickpeas-250g.

2. Pomegranate Skin-1 medium size.

3. Baking Soda-1/2 tsp.

4. Black tea bags-2( Taj tea bags are best).

To make Chole Marsala:-

1. Coriander seeds- 1 tbsp.

2. Fennel seeds- 1 tsp.

3. Cumin seeds-1 tsp.

4. Black cardamom-1( whole).

5. Green cardamom-3(whole).

6. Bay leaf-1 (whole).

7. Cloves-3 (whole).

8. Cinnamon Stick-1 (1inch stick).

9. Black Pepper corns- 8( whole).

10. Dry pomegranate seeds- 1/2 tsp.

11. Kashmiri red chilies- 2(whole).

12. Carom seeds(ajwin)-1/4 tsp.

For chole gravy:-

1. Cinnemon Stick-1(1inch stick).

2. Black cardamom-1(whole).

3. Cloves-3(whole).

4. Asafetida- 1/8tsp.

5. Onion- 1 medium(finely chopped).

6. Ginger-garlic paste- 1tsp.

7. Turmeric powder-1/2 tsp.

8. Red chili powder-1 tsp.

9. Natural yogurt-1/4 cup(beaten).

10. Vegetable oil- 2 tbsp.

11.Ghee(clarified butter)- 2 tbsp.

12. Sugar- 1/2tsp.

13. Salt- To taste.

14. Dry fenugreek leaves-1/2 tsp.

15. Coriander leaves-1 tsp(chopped).

Preparation Method:-

Step 1- One day before rinse the chickpeas very well and soak the chickpeas in enough water so that chickpeas increase in size after soaking, keep it in room temperature overnight.

Step 2- Next day take a pressure cooker and add soaked chickpeas, salt(1/2tsp), baking soda,pomegranate skin(this will give little sourness), black tea bags(will give color) to the stock.

Step 3- Now close the lid of cooker and cook chickpeas for 8-9 whistles. Turn off flame keep the pressure under the cooker until it release automatically.

Step 4- In the meantime place a fry pan on medium heat and add all whole chole masala(spices),bay leaf, coriander seeds,cumin seeds, fennel seeds,black cardamom,green cardamom,cloves, cinnamon Stick,black pepper corns,kashmiri red chilies,dry pomegranate seeds,carom seeds stir all spices until became brown and fragrant, transfer the dry roasted spices in a bowl and cool down completely.

Step 5- Now in a grinder jar add all dry roasted spices and grind spices till getting smooth powder.

Step 6- Take out chickpeas from cooker and transfer into a bowl, also take out pomegranate skin & tea bags and reserve the stock.

Step 7- Heat a wide mouth vessel add vegetable oil (2tbsp) & ghee(2 tbsp), once this mixture will became hot add cinnamon stick, black cardamom, cloves, Asafetida powder stir well once they became frangnant, add finely chopped onion, ginger-garlic paste and saute till raw aroma goes away or until light brown.

Step 8- Now add beaten yogurt along with red chili powder, turmeric powder,sugar and grounder chole masala powder (dry roasted chickpeas spices)mix well all spices together.

Step 9- Once all spices mixed well add boiled chickpeas and salt, dry fenugreek leaves,stir well for 2 minutes, now add 1-1/2 cup reserve stock and mix well and cook in medium flame until chickpeas soften very well, can also break 2-3 chickpeas for checking this will help gravy thickened.

Step 10- Once gravy will became thick and chickpeas will became soften turn off flame, garnish with chopped coriander leaves. 

FOR BHATURE:-

Ingredients:-

1. Refind flour (Maida)- 2-1/2 cups.

2. Wheat flour (atta)-3/4cup.

3. Yogurt-1/2 cup.

4. Baking powder- 1/2 tsp.

5. Soda bicarbonate-1 pinch.

6. Sugar- 2 tsp.

7. Salt- To taste.

8. Ghee(clarified butter)- 2tbsp.

9. Lukewarm water- 1/2 cup.

10. Vegetable oil- As required (for deep frying).

Preparation Method:-

Step 1- One day before take a medium size bowl add refind flour (Maida), baking powder,sugar, yogurt combine all ingredients to make a dough.

Step 2- Once dough is prepared cover the bowl with a cloth and keep the bowl in a warm place for fermentation overnight. Around 8-9 hours.

Step 3- Next day you will see the bubbles will appears on surface that means dough is well fermented.

Step 4- Take another bowl add whole wheat flour,salt, sugar,soda bicarbonate and rub with cleaned fingertips, now transfer the fermented dough into it, and combine them together by adding little by little warm water. Knead the dough for 10-15 minutes.

Step 5- Can use little flour if it is too wet, once dough became smooth & shinny cover the dough with a damp cloth and set aside for 2 hours.

Step 6- After 2 hours remove the cloth and knead the dough again for 5 minutes, now divide the dough equally.

Step 7- Wet your palm with oil take a small part of the dough and roll the dough to get 6inch disces, remember when you will roll the dough sides of the bhature should be thick but middle of the bhature should be little thin.

Step 8- Heat a wide vessel over a medium flame and add large quantity of vegetable oil and let the oil became hot, to check well heated oil drop a small peas size dough into the oil if it comes out from the oil and start floating over the oil that means oil is ready. Now Fry the bhature till golden brown. Follow the same for the remaining Bhature.

Step 9- Take out the bhature on kitchen tissues, once extra oil removed serve hot with chole(chickpeas) Marsala, Fresh Onion rings & Fresh sliced lemon slices.

image credit: source

N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/