Punjabi chhole bhature

Name: Punjabi chhole bhature
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 gm Kabuli chana / chickpeas; 5 Tomato; 2 Pyaz / onion; 1 tsp Chhole masala; 3 tsp Oil; 1 tsp Butter; 1 bowl Curd; 2 tbsp Fresh cream; 1 tbsp Adark, lahsun paste / ginger ,garlic paste; 1 tsp each Lal mirch powder (red chilli ), Dhaniya powder (coriander powder); A pinch Haldi / turmeric; A pinch Hing / asafoetida; to taste Salt; 1 each long cinnamon stick, elaichi (cardamom), big elaichi ( big cardamom) tej patta ( bay leaf); 4 Black pepper; 2 Dry red mirchi / chilli

Daxa Parmar @daxaparmar

#indiankitchen

Daxa Parmar @daxaparmar

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Ingredients

20 mini

2 servings

100 gmKabuli chana / chickpeas
5Tomato
2Pyaz / onion
1 tspChhole masala
3 tspOil
1 tspButter
1 bowlCurd
2 tbspFresh cream
1 tbspAdark, lahsun paste / ginger ,garlic paste
1 tsp eachLal mirch powder (red chilli ), Dhaniya powder (coriander powder)
A pinchHaldi / turmeric
A pinchHing / asafoetida
to tasteSalt
Whole masala
1 eachlong cinnamon stick, elaichi (cardamom), big elaichi ( big cardamom) tej patta ( bay leaf)
4Black pepper
2Dry red mirchi / chilli

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Steps

20 mini

1

Soak kabuli chana or chick peas in water for 6 hours, then drain out water and boil in pressure cook for 4 whistle with salt
2

In another pan heat on gas slow flame add oil, butter now add whole masala, red dry mirchi, tejpatta, hing,ginger,garlic paste,chopped onion, stir it now add chhole masala, red chilli powder, Dhaniya powder, haldi,garam masala stir it now add tomato puree saute them untill water evaporate
3

Now add curd stir slowly mix well.Now add chhole in mixer mix them well and cover lid for 5 minutes now add cashew nuts paste last Kasoori methi and mix them finally add fresh cream so chhole is ready
4

One more tadka because punjabi dish finish with tadka with butter, oil, red mirchi and some regular masala garnish with fresh Coriander serve with bhathura or kulcha or puri with pyaz, tomato salad, fry papad and sweet Gulabjamun