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Delicious Chole Bhature Recipe

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Scrumptious and delicious North Indian Punjabi Chole Bhature Recipe. Chole went with Bhautra is a fantastic legitimate tasting dinner which is savored by everybody. Garbanzo beans, chickpeas is an extraordinary source of protein and is extremely low in calories and wealthy in fiber. Here is Easy Punjabi Chole Bhature Recipe.

Boiled Chickpeas are sauteed with onion-tomatoes and seasoned with solid and warming kinds of flavors to make this North Indian delicacy. It’s a scrumptious and super-simple early lunch.

Chole Bhature recipe is explained in three easy steps. First starts with boiling of chana with whole spices and garlic which are later discarded. Secondly, roasting all the dry spices (which are always ready in my pantry) and later grounding them to their powdered form gives a nice, toasty depth to the spices. Last assembling boiled chole with these roasted spices and onion-tomato adds more authentic level of flavor to the final dish.

HOMEMADE CHANA MASALA – Whole spices can be used instead of grounded ones. Toast them on a low flame till they start omitting their aroma and when cooled ground them to their powdered form and add to chole.

Enjoy this recipe with our favorite wheat bhaturas, pickled onions and pickled Chilies. Bon Appetit!!

Also Read : Easy Aloo Chaat Recipe Step By Step

Chole Bhature Recipe

A night before- clean, wash and soak chole overnight.

Soaked chole all puffed up.

Assemble all the ingredients needed to boil chole.

Drain soaked chole water and wash it under clean tap water.

Add chole to a pressure cooker and add all the ingredients one by one.

Pressure cook for nearly 20 minutes or until chole are soft and tender.

Keep it aside.

I prefer to discard boiled whole spices, mushy garlic and tea bags from the boiled chole.

Also Read : Easy Momos Recipe Step By Step

CHOLE MASALA

Assemble all the chana masala ingredients.

Leave these four out – black salt, red chili powder, cinnamon powder and roasted cumin seeds….

Transfer all the spices to a pan and on a low flame dry roast all of the spices till they start omitting their aroma. Be careful not to burn the spices. Keep them aside.

Final step is to assemble the chole.

In a kadhai heat oil, add onions, ginger and saute for 2 minutes on a medium flame. Mix in chopped tomatoes, salt and mix till they are fully blended.

Cover and cook for 2-3 minutes till tomatoes are soft and tender.

They will look like this – all mushy.

Mix in the roasted dry spices and the left out 4 dry spices – black salt, red chili powder, cinnamon powder and roasted cumin seeds….

And give it a good mix.

Add 1/4 cup water and bring it to a boil.

As the oil starts to separate..

Mix in boiled chole…

And cook for another 4-5 minutes on a medium flame.

Bring it to a boil, add chopped cilantro leaves and mix..

Delicious and mildly flavored chole are ready.

Also Read : Butter Chicken Recipe | How To Make Butter Chicken

PICKLED CHILIES

Clean and wash green chilies.

Slit them lengthwise.

In a pan heat oil, add powdered mustard seeds, salt and green chilies.

Cover and cook for 2-3 minutes on a medium low flame. Enjoy!!

INGREDIENTS

BOILING CHOLE

  • 2 cups Chickpea (Safed Chole)
  • 1 no. Tea bag
  • 2-3 pieces of Bay leaves (Tej patta)
  • 3 cloves of Garlic
  • 3 pods of Black Cardamom
  • 1/2 teaspoon Baking soda
  • Salt to taste
  • Water to Boil the chole

CHOLE MASALA

  • 1 tablespoon Pomegranate seeds powder (or whole seeds)
  • 1 tablespoon Coriander powder (sukha dhaniya) (or whole seeds)
  • 1 tablespoon Roasted cumin seeds (or regular cumin seeds)
  • 1 teaspoon Chopped Amla pieces (or amla powder)
  • 1 teaspoon Black Pepper powder
  • 1 tablespoon Kala namak (Black salt)
  • 1 teaspoon Red chili powder
  • 1 teaspoon Cinnamon Powder (or cinnamon sticks)

ASSEMBLING CHOLE INGREDIENTS

  • 1 medium Onion,chopped
  • 1 medium Tomato, chopped
  • 1 tablespoon Chopped Ginger
  • 2 tablespoon Chopped cilantro leaves
  • 1 tablespoon Sugar (optional)
  • 2 tablespoon Oil

PICKLED CHILIES

  • 2-3 nos. Big Green Chilies
  • 2 teaspoon Grounded mustard seeds
  • Salt to taste
  • 1 tablespoon Oil

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