chole bhature recipe
chole bhature recipe - spicy chickpeas curry served with leavened fried bread. popular in punjab and parts of north india.
Prep Time9 hrs
Cook Time30 mins
Total Time9 hrs 30 mins
Servings: 2 to 3
Ingredients
for pressure cooking chana
- 1 cup dried white chickpeas (safed chana or chole) [canned chickpeas can also be used]
- water as required for soaking
- ¼ teaspoon salt
- 3 cups water for pressure cooking
- a pinch or two of baking soda - optional
other ingredients for chana masala gravy
- 2 to 3 tablespoon oil or ghee
- ½ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chilli powder (lal mirch powder)
- 1 teaspoon coriander powder (dhania powder)
- 1 pinch asafoetida (hing) - optional
- ½ or 1 teaspoon dry mango powder (amchur powder)
- 1 to 1.5 cups water to be added later
- salt as required
- 1 green chilli (hari mirch) - slit
- 1 teaspoon garam masala powder or chole masala
whole garam masala (spices) for chana masala
- 1 teaspoon cumin seeds (jeera)
- 1 large tej patta (indian bay leaf)
- 2 inch cinnamon (dalchini)
- 2 to 3 cloves (lavang)
- 2 green cardamom (choti elachi)
- 2 to 3 black peppercorns
ground paste ingredients
- 1 medium size onion - chopped
- 2 medium size tomatoes - chopped
- 1 inch ginger (adrak) - chopped
- 4 to 5 medium sized garlic cloves (lahsun) - chopped
- 1 green chili (hari mirch) - chopped
Instructions
pressure cooking chole
- rinse the white chickpeas (chole or chana) a couple of times in water. then soak the chickpeas in enough water overnight or for 7 to 8 hours.
- next day drain all the water and cook the chole with water+salt in a pressure cooker or a pot.
- you can also add a pinch or two of baking soda while cooking the chole.
- drain the water and keep the chole aside.
making chole masala gravy
- in a grinder or blender take 1 medium sized chopped onion, 2 medium sized chopped tomatoes, 1 inch chopped ginger, 4 to 5 garlic cloves and 1 chopped green chili.
- grind to a fine paste.
- no need to add water while making the paste as the juice of the tomatoes will help in making the paste.
- keep the paste aside.
- heat 2 to 3 tablespoons oil in a pan or kadai/wok.
- add the whole garam masala (spices) - 1 teaspoon cumin seeds, 1 large tej patta, 2 inch cinnamon, 2 to 3 cloves, 2 green cardamom and 2 to 3 black peppercorns.
- fry the whole garam masala mentioned above till the oil become fragrant. but don't burn them.
- add the ground paste and saute till the oil starts to leave the sides of the masala paste.
- keep stirring often. saute for 7 to 8 minutes or till the oil starts to leave the sides of the masala paste. stir while sauteing so that the paste does not stick to the pan.
- next add all the dry spice powders - ½ teaspoon turmeric powder (haldi), ¼ teaspoon red chili powder, 1 teaspoon coriander powder (dhania powder), 1 pinch asafoetida (optional) and ½ or 1 teaspoon dry mango powder (amchur).
- mix very well and saute for a minute. now add the cooked chole and stir.
- add 1 to 1.5 cups water or add as required. also add salt as per taste and mix well.
- simmer chana masala gravy on a low or medium flame for 12 to 15 minutes or till the curry thickens. don't cover the pan. stir occasionally.
- mash a few chickpeas with the back of spoon. this helps in thickening the gravy.
- lastly add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. mix well and simmer for a minute or two.
- check the seasoning and add more salt or spice powders if required. garnish chole masala with coriander leaves.
- you can also garnish the chole with some slit green chilies and ginger julienne.
- serve chole with onion slices, lemon wedges along with bhatura. enjoy the chole bhature.
Notes
for bhatura recipe you can read the following step by step recipes: