Chole bhature is among one of the most popular street foods in India. This combination of spicy chick peas with fried bread known as bhatura is a must feature in most of the Indian restaurants every where. Chole bhature also remains as one of the deeply relished food in college campuses. Bhatura as big as the size of the plate served with a bowl full of spicy chole accompanied with cut onions and tangy mango pickle is sure to brighten up some faces during hungry hours in the college canteen.
Usually chole is made with lots of spices including whole spices but my mother makes this in a very simple way creating a magical platter which we used to polish off in no time. I remember my mom making fluffy bhatura one by one and my brother eating so many of them and becoming a target of my constant nagging, and did I enjoy nagging him...yes yes...I can be a mean sister at times, and that too being an elder one I am supposed to have some privileges..isn't it?
Recipe Source: Mom
For the Bhaturas:
All Purpose Flour (Maida)- 2 1/2 Cup
Semolina- 2 tbsp
Yoghurt- 3 tbsp
Oil- 2 tbsp
Instant Dry yeast- 1/4 tsp
Salt- 1/2 tsp
Sugar- 1 1/2 tsp
Luke warm water- To knead the dough
Oil- For deep frying
Little maida for dusting
Take APF, semolina, salt, sugar and yeast in a wide bowl. Add in oil and yoghurt and mix thoroughly. Make a soft dough using luke warm water and set aside covering the dough with a damp cloth for 4 to 6 hours.
After the dough has risen punch it back and take lemon sized balls out of the dough and roll it using maida according to the desired size. Deep fry in hot oil till they puff up. Drain on an absorbent paper.
Chick Peas- 1 1/2 Cups( Soaked overnight)
Onions- 2 Large
Ginger- 1 Inch piece
Garlic- 3 Cloves
Tomatoes- 3 Large
Mustard- 1/2 tsp
Cumin- 1 tsp
Turmeric Powder- 1/2 tsp
Kashmiri Red Chilli Powder- 1 tsp or more according to the spiciness required
Salt- To Taste
Chole Masala- 2 tsp( I used catch brand)
Oil- 4 tbsp
- In a pressure cooker add the soaked and washed chickpeas along with enough water and little salt and pressure cooks for 5-6 whistle or till the chickpeas gets cooked but not mashed.
- After the cooker has cooled drain the chick peas and take out around 1/2 cup of the cooked chick peas and grind it in the mixie and keep it aside along with remaining chick peas. I grind some chick peas to make the gravy thicker but this it optional.
- Grind onions, ginger and garlic together and keep aside.
- Grind the tomatoes and keep that aside too.
- In a kadhai heat oil and mustard and cumin seeds. Once they start spluttering add in onion paste and cook till the paste turns brown in colour.
- Add in the tomato paste along with turmeric, red chilli powder, salt and chole masala and cook by stirring in between till the oil starts separating and there is no longer raw smell of the masalas.
- Add in the cooked chick peas and the ground chickpeas along with some water and cook in medium heat along with stirring in between till everything is combined nicely.
- Keep boiling the chole for another 5-6 minutes and switch off the gas. Garnish with coriander leaves.
Serve this chole along with fluffy bhatura combined with some onions and khatti meethi dates and tamarind chutney.
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Update: Sending this to Srivalli's Breakfast Mela