Chole bhature

Name: Chole bhature
Total time: 3600 s
Yield: 4 serving
Cuisine: Indian
Ingredients: 1 cup chana / chickpea; 2 tsp tea /2 tea bag; 1 inch cinnamon / dalchini; 1 bay leaf / tej patta; 3 pods cardamom / elachi; 3 pods cardamom / elachi; 4 cloves/ lavang; 1/4 tsp baking soda; 1/2 tsp salt; 3 cup water; 2 cup tomato (roughly chopped); 5-6 green chilli (slit); 1 cup ghee; as per taste Salt; 1/4 tbsp turmeric; 1/4 tsp aamchur / dry mango powder; 1 tsp kasuri methi / dry fenugreek leaves; as required Chole masala(I have used catch chole masala); 1/4 cup ginger (julienne); 1/4 tsp kashmiri red chilli powder; 1 tsp coriander seeds; pinch hing / asafoetida; 1/2 tsp cumin / jeera; 1 tsp red chilli powder

Pooja Singh @cook_28935965

Chole bhature is a food dish originating from northern India. However, in India, Delhi Chole Bhature is very popular, it is a combination of chana masala and bhatura/Puri, a fried bread made from maida. The origin of dish lies in Eastern Uttar Pradesh. The dish is also very popular in Pakistan as a breakfast meal.
I have made it without onion and garlic .

#cookwithchatpatifoodblogger #myfirstrecipe

Pooja Singh @cook_28935965

#cookwithchatpatifoodblogger #myfirstrecipe

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Ingredients

1hour

4 serving

FOR PRESSURE COOKING:
1 cupchana / chickpea
2 tsptea /2 tea bag
1 inchcinnamon / dalchini
1bay leaf / tej patta
3 podscardamom / elachi
3 podscardamom / elachi
4 cloves/ lavang
1/4 tspbaking soda
1/2 tspsalt
3 cupwater
for curry
2 cuptomato (roughly chopped)
5-6green chilli (slit)
1 cupghee
as per tasteSalt
1/4 tbspturmeric
1/4 tspaamchur / dry mango powder
1 tspkasuri methi / dry fenugreek leaves
as requiredChole masala(I have used catch chole masala)
1/4 cupginger (julienne)
1/4 tspkashmiri red chilli powder
for tempering
1 tspcoriander seeds
pinchhing / asafoetida
1/2 tspcumin / jeera
1 tspred chilli powder

Saved

Steps

1hour

1

In a cooker add overnight soaked chole and add 3 cups of water.
2

In a cloth put tea and all the whole spices, put a knot on it and leave it in the cooker so that chole absorbs all the black color of tea,which is required.
3

Put it on flame for 30 minutes.
4

After that transfer it to a iron wok which wil increase its black color and taste.
5

Now add ginger, green chillies and tomatoes.
6

Now add salt, red chilli powder, turmeric powder and chole masala.
7

Mix it well and let it cook on low flame for 20-30mins.
8

Now, add ghee and give it a nice mix..
9

Make a tempering /tadka
Take another pan add mustard oil in it.
10

Let it heat, now add jeera, coriander seeds, and asafoetida.
11

Now add red chilli powder and pour it over pindi chole.
12

Your chole is almost ready.
13

Now add some panner cubes if you want.
14

And some coriander leaves
15

Serve it with bhatura/naan/poori.
16

Accompanied with some fried masala aalo and boondi raita.
17

Serve hot and enjoy your breakfast.