Punjabi chole bhature

Who does not love chole bature indulging in it once in a while forgetting about calories ? A big puffed up poori followed by spicy chole make a perfect combination and peps up your mood . While many think it is similar to making poori chole, chole bature requires more techniques to get the typical taste of restaurants.I found this recipe on ndtv and found it very close in taste to restaurant style chole bature . I did add or remove a few spices according to availability.It is a breakfast option although it can be quite heavy on the stomach for some . Heavy or not,Punjabi chole bature will always leave you asking for more.

Cooking time: 45 min 

Preparation Time: 30 minutes + fermentation time

Serves : 2

Ingredients:

·     

   

      For chole:

          Chickpeas (channa) – 2 cups

          Bay leaf  - 1 

          Cinnamon -  small piece

          Cloves  - 3

          Pepper corns – 1 teaspoon

          Green cardamom - 2

          Turmeric powder – 1 teaspoon

          Chilli powder – 1 teaspoon 

          Coriander powder  - 1 teaspoon

          Cumin powder – 1 teaspoon

          Asafoetida  - ½ teaspoon

          Tea bag – 1     

          Butter – 1 tablespoon

          Salt to taste

For Grinding:

          Onions – 2 

          Tomatoes – 3 
          Ginger – garlic paste – 1 teaspoon
          Green chilli  - 1 chopped

For the bhaturas:

           Maida (refined flour) – 2 cups

           Baking powder – ½ teaspoon

           Whole wheat flour – ½ cup

           Sugar – 1 teaspoon

           A pinch of salt

           Water to knead

           Curd – ½ cup

·                Oil for frying

Method:

For chole:

1. Pressure cook the chickpeas preferably soaked overnight till it is soft but not mushy.
2. In a pan add oil. On heating add  bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green cardamom. After it slightly browns add some chopped onions and sauté it.
3. After sautéing, add turmeric powder, chilli powder, coriander powder, cumin powder, asafoetida, salt and fry well.
4. Grind the ingredients mentioned and add it in the pan along with a little sugar and salt. Fry the tomatoes for sometime and add the chole,green chillies and some water.
5. Add the tea bag to the masala to get the colour for the chole.This step is optional and I skipped it.
6. Simmer the chole gently for some time and cover it.Add lime juice and a dollop of butter at the end.Garnish with coriander leaves.

For the bhaturas:

1. In a big bowl , add the refined flour,whole wheat flour,curd ,baking powder ,salt and sugar and mix well.
2. Set aside for atleast 2 hours .Divide it into equal portions. Roll out in an oval or round shape.
3. Deep fry till golden brown, like a puri.Drain using tissue paper. Serve hot with chole, some onion wedges and a slice of lemon.