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Indian Chole Bhature
Created by: Howcan Team
Ingredients
- 2 cups of chickpeas, soaked overnight
- 1 teaspoon of tea leaves
- 2 black cardamom pods
- 2 cinnamon sticks
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon of ginger-garlic paste
- 1 green chili, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of garam masala
- Salt to taste
- 2 cups of all-purpose flour
- 1/2 cup of semolina
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 cup of yogurt
- 1/4 cup of oil for kneading
- Oil for deep frying
Instructions
- In a pressure cooker, add the soaked chickpeas, tea leaves, black cardamom pods, and cinnamon sticks. Add 4 cups of water and pressure cook for 4-5 whistles or until the chickpeas are soft. Discard the tea leaves and whole spices, then set aside.
- Heat 2 tablespoons of oil in a pan and add the cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and green chili, and sauté for 2 minutes. Then, add the tomato puree and cook until the oil separates from the masala.
- Add the coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
- Add the cooked chickpeas along with 1 cup of water. Simmer for 10-15 minutes until the gravy thickens. Adjust the seasoning if needed, then set aside.
- In a large bowl, combine the all-purpose flour, semolina, baking powder, baking soda, yogurt, and oil. Knead into a smooth dough, adding water if necessary. Cover and let it rest for 2 hours.
- Divide the dough into small balls and roll out into oval or round shapes.
- Heat oil in a deep frying pan and fry the rolled out dough until they puff up and turn golden brown on both sides. Drain on paper towels to remove excess oil.
- Serve the hot and spicy chole with the freshly fried bhature. Enjoy!
Chole Bhature is a popular North Indian dish consisting of spicy chickpea curry (chole) and deep-fried bread (bhature). Its origins can be traced back to the Punjab region, where it was traditionally served as a breakfast dish. The dish has since gained widespread popularity across India and is a staple in many Indian restaurants worldwide. One of the most famous versions of Chole Bhature can be found in the streets of Delhi, where vendors skillfully prepare the fluffy, crispy bhature right before your eyes. The key to a perfect Chole Bhature lies in the balance of flavors in the chickpea curry, which is infused with aromatic spices like cumin, coriander, and garam masala. In recent years, chefs and home cooks have experimented with alternative methods for making Chole Bhature, such as baking the bread instead of deep-frying it to make the dish healthier without compromising on taste. However, purists argue that the indulgent, crispy bhature is an essential part of the Chole Bhature experience. For the best Chole Bhature experience, head to iconic eateries in Delhi like Sita Ram Diwan Chand or Chache Di Hatti, where the dish is served with tangy pickles and fresh, crunchy onions. The dish is a celebration of bold flavors and textures, making it a must-try for anyone exploring the diverse world of Indian cuisine.
60 min
4
450 calories
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