Chole bhature

Name: Chole bhature
Cuisine: Indian
Ingredients: Ek Katori Kabuli chane; 1 tbsp oil; 1 teaspoon chumin seeds; 4-5 dry amla; 1 teaspoon dry coriander powder; 1 teaspoon red chilli powder; Half teaspoon ajwain; 1/4 teaspoon baking soda; 1 teaspoon dry mango powder; 1 teaspoon Anar Dana powder; to taste Salt; 1 chhopd tomato; Chhopd coriander leave; 1 table spoon oil; For bhatura....; 300 gm maida; 1 teaspoon salt; Oil for deep frying; 1/2 cup curd; Tej pat ka patta

Chhaya Vipul Agarwal @cook_9100840

Bareilly (U.P)

# Dussehra
Punjabi traditional recipe

Chhaya Vipul Agarwal @cook_9100840

Bareilly (U.P)

# Dussehra
Punjabi traditional recipe

Saved

Ingredients

Ek Katori Kabuli chane
1 tbspoil
1 teaspoonchumin seeds
4-5dry amla
1 teaspoondry coriander powder
1 teaspoonred chilli powder
Halfteaspoon ajwain
1/4 teaspoonbaking soda
1 teaspoondry mango powder
1 teaspoonAnar Dana powder
to tasteSalt
1chhopd tomato
Chhopd coriander leave
1 table spoonoil
For bhatura....
300 gmmaida
1 teaspoonsalt
Oil for deep frying
1/2 cupcurd
Tej pat ka patta

Saved

Steps

1

How to make Chole..... soak the Kabuli chana for 6 hour overnight drain excess water and pressure cooker for half an hour along with dry amla and baking soda and salt.
2

Heat oil in a vessel.add chu c**** seeds, ajwain, and add tejpatta, chopped green chillies and Ginger and Saute. Add tomato and saute.
3

Add boild chole and rest of the seasoning and cook for 10 minutes.
4

Garnish with tomato slice, chopped green chilli, ginger Julian, and coriander leave.
5

Enjoy with lemon and green chutney.
6

Make the bhatura..... Make a dough maida, salt, oil Ar curd, with Lukewarm water.dough should be completely soft.
7

Cover and let it rest for 5 hours.
8

It wold rise a bit.and now make balls of the dough.and flatten with a rolling pin.
9

Deep fry in hot oil.keep pressing with laddle while frying so that they swell up properly.
10

Serve hot with chhole prepared.
11

Ready to eat panjabi chhole bhature.