STEEMWOMENSCLUB / RECIPE FOR CHHOLE BHATURE / DATE - 5 APRIL 2021
Hello people here....so i am back with my another post ....i hope you ladies are enjoying this platform...here today i am going to share a recipe of very famous indian dish that is chhole bhature.....well many have this basic question, what is the difference between a puri and a bhatura. as a matter of fact, even i had this basic question while i was in school/college. for me, poori was small and homemade whereas bhatura is big and hence only served in restaurants or hotels. however, i gradually started realizing the fundamentals and difference between these 2 recipes. the main difference is the use of flour. the bhature is made with plain flour or maida flour, whereas poori is generally made with wheat flour. in addition the batura has the additional leavening agent, i.e baking soda. it helps the dough to make it rise and also inflate while deep frying. some even prefer to add yeast, but i personally recommend to use baking soda for better taste and flavour. with respect to the curry, it is a simple chana masala and the combination of these 2 makes an ideal meal.
it is a popular street food meal in northern india, particularly in the punjab, delhi area, it is generally eaten as a breakfast dish with yoghurt based beverage lassi, but can be served any time of the day for a complete and satisfying meal.
Let's start with the recipe:
FIRSTLY HOW TO MAKE CHHOLE
A) soaking and pressure cooking chickpeas
- 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.
Soaking dried chickpeas in water
Next day they will double in size.Then drain the water.Then drained and soaked chickpeas in a colander.
SOAKED CHICKPEASIn 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.
COOKING CHICKPEAS IN PRESSURE COOKER
- 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.
BOILED CHICKPEAS
5.Once done then drain all the water and keep the cooked chickpeas aside.
- chop 1 medium-sized onion, 2 medium-sized tomatoes, 1 green chili, 4 to 5 medium-sized garlic cloves and 1 inch ginger.
prepped up ingredients in white bowls - chopped onions, tomatoes, green chillies, garlic and ginger
Add them to a blender jar.
SPICES
CHOPPED ONION AND TOMATOES
- 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.
PASTE OF GINGER AND GARLIC
CHOPPED ONION FOR FRYING
HALF FRIED ONIONS
COMPLETELY FRIED
8.Now add chopped tomatoes with spices like coriander powder,black pepper, red chilli powder,and turmeric,salt. And then fried till it leaves oil on frying Pan.
PROCESS TO CURRY
FRIED COMPLETELY
9.NOW add water accordingly how much curry you want accordingly.Then cook it for sometime till curry gets thick...
CHHOLE IS READY
PROCESS TO MAKE BHATURE
INGREDIENTS:
2 cups All Purpose Flour, or Maida
1 tablespoon Semolina (Rava/Sooji)
2 tablespoons Cooking Oil
4 tablespoons Yogurt or Curd
1 teaspoon Sugar
1/4 teaspoon Baking Powder
Cooking Oil (for deep frying)
Salt
Water
HOW TO COOK
1.Start by adding 2 cups all purpose flour (maida), 2 tbsp fine semolina (sooji), 1 tbsp sugar, 1 tsp salt, ⅛ tsp baking soda and ½ tsp baking powder in a bowl. Mix everything well using your fingers.
2Add ¼ cup vegetable oil and ¼ cup sour yogurt and mix well using your finger tips. The mixture should be crumbly.
3.Add water and mix to make a very soft dough. Keep adding the water little by little. Do not add a lot at one go otherwise, the dough can become very very sticky. The quantity of water will depend upon the quality of flour used.
4.Cover the dough with a kitchen towel and keep it aside on the kitchen counter for 2-3 hours or for best result overnight.
5.Once the dough has rested well, knead it very well for 6-8 minutes until it is soft and smooth. You can use a stand mixer to knead the dough. Knead it on medium speed for 5-6 minutes. Now divide the dough into 8-10 equal size balls.
6.Take one ball and roll to make a 6-7 inch round or oval. The edges of the Bhatura should be a little thicker than the center. Apply a little warm oil while rolling. The Bhatura will shrink in size and become slightly thicker once you lift it from the rolling board, so keep that in mind.
7.Heat oil for frying in a pan. To check if the oil is nicely heated, drop a small dough ball in the hot oil. It should rise up immediately. Once the oil is very hot, slide the Bhatura in the hot oil and fry until it is browned from the bottom side. Now gently flip it and fry from the other side as well. Keep pressing the Bhatura gently with a perforated ladle while frying. Fry from one side only once. Do not keep flipping the Bhatura in the oil.
8.If the Bhatura is not puffing, it means the temperature of the oil is less. So increase and heat and let the oil heat up nicely.
Once done, remove it on a tissue lined plate. Fry all the Bhatura in the same manner.
Here chhole bhature is ready...you can serve it with pickles and some onions as a salad....
It's little time taking dish but its worth making it ....it is one of my fav breakfast i had it in morning breakfast......so that's all for today...i hope you guys will like it...take care bye.....
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