Ingredients:
How to make Chhole Bhature:
For Chhole:
1
and half cup chickpeas
2
medium sized onions chopped
3
medium sized tomatoes chopped
1
tsp amchur powder/dry mango powder
2
slit green chillies
1
tbsp oil
Salt
1
tsp ginger paste (Adrak)
1/2
tsp garam masala
3
cloves
1
bay leaf
1
tsp chilli powder
4-5
black cardamoms (Badi Ilayachi)
5-6
peppercorns
1
and half tsp cumin seeds (Jeera)
2
red chillies
For Bhature:
3
Cups Refined flour
1/2
Cup Yogurt
1/2
spoon Baking powder
Soda
bicarbonate a pinch
Salt
1 spoon
Oil
2 spoons+ deep fry
How to
make Chhole
- Wash and soak the Chhole (chickpeas) in enough water over night.
- In a pressure cooker add the Chhole, enough water, salt and cook for 5-6 whistles. The Chhole should be soft.
- In a pan, dry roast all the spices on a slow flame.
- Once they are cooled, grind them into a fine powder.
- Now in the pan, add oil. Add the chopped onions. Add the ginger paste.
- Once the raw smell of the disappears, then add the chopped tomatoes.
- Add a little salt so that the tomato gets cooked fast.
- Add the powdered spices, red chilli powder and green chillies to the onion-ginger-tomato mixture. Sauté for a minute.
- Now add the boiled Chhole with a little quantity of its broth. Simmer for 7-8 minutes.
- Finally, add the amchur powder.
How to make Bhature
Place flour and baking powder, soda bicarbonate and salt in
a bowl. Mix well. Mix yogurt to the flour and add about a cup of water and mix
gradually to make a soft dough. Add two tablespoons of oil into the dough and
cover the dough with a wet cloth. Keep it aside for 4-5 hours for fermenting.
Divide dough into sixteen equal portions. Roll them into balls. Grease your
palms with a little oil and flatten the balls. Roll out into five-inch
diameter. Heat sufficient oil in a kadhai and deep fry the bhaturas on high
heat till light brown on both sides. Drain on absorbent paper. Serve hot with Chhole.
To Serve: Serve piping hot Bhature with Chhole.
Enjoy homemade Chhole Bhature with
your family & Friends....!!!!!