Chole bhature

Name: Chole bhature
Total time: 900 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 cup maida; 2 tbsp rava / semolina; 1 tsp sugar; 1/4 tsp baking soda; 1/2 tsp salt; 2 tbsp oil; 1/4 cup curd; 1/2 cup water, for kneading; 2 cup oil for frying; 2 cups chole (chickpea,) soaked in the morning; 1 teabag; 1/4 tsp baking soda; 1 tsp salt; 4 cup water; 2 tbsp oil; 1 bay leaf; 1 black cardamom; 1 inch cinnamon; 1 tsp cumin / jeera; 3 onions chopped; 2 green chillies; 1 tsp ginger garlic paste; 2 tomatoes chopped; 1/4 tsp turmeric; 1 tsp chilli powder; 1 tsp coriander powder; 1/2 tsp garam masala; 1/2 tsp salt

Monika Jain @monika_jain

#CA26

Monika Jain @monika_jain

Saved

Ingredients

15 mins

10 servings

2 cupmaida
2 tbsprava / semolina
1 tspsugar
1/4 tspbaking soda
1/2 tspsalt
2 tbspoil
1/4 cupcurd
1/2 cupwater, for kneading
2 cupoil for frying
2 cupschole (chickpea,) soaked in the morning
1teabag
1/4 tspbaking soda
1 tspsalt
4 cupwater
2 tbspoil
1bay leaf
1black cardamom
1 inchcinnamon
1 tspcumin / jeera
3onions chopped
2green chillies
1 tspginger garlic paste
2tomatoes chopped
1/4 tspturmeric
1 tspchilli powder
1 tspcoriander powder
1/2 tspgaram masala
1/2 tspsalt

Saved

Steps

15 mins

1

Firstly, in a large parat take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. Mix well.
2

Now add ¼ cup curd and mix well making sure everything is well combined.
Further, add water as required and knead the dough.
3

Knead to the smooth and soft dough without putting much pressure.
Grease the dough with oil, cover and rest for 2 hours
4

After 2 hours, knead the dough slightly.
Pinch a ball sized dough and make a ball without any cracks.
Roll slightly thick, applying oil to prevent from sticking
5

Drop the rolled dough into the hot oil.
Press until the bhature puffs up and splash oil to puff up fully.
Flip over and fry until it turns golden brown.
6

Finally, drain off the bhatura
7

Firstly, in a pressure cooker take soaked chana. I have soaked 2 cup chana in enough water for 8 hours
8

Add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water.
Cover and pressure cook for 5 whistles. If you do not have tea bags, then you can prepare tea decoction and add to cooker.
9

Once the pressure releases, open the cooker and discard the tea bags. Keep aside.
10

Now make puree take a mixer jar add chopped onions,Green Chilies, Ginger-garlic Paste and tomatoes. Make a fine paste
11

In a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. Saute on low flame until the spices turn aromatic.
12

Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala, 1 tsp salt.Mix it
13

Add tomato puree. And saute until the oil separates. To prepare tomato puree.
14

Now add boiled chole and mix well. Adjust consistency by adding water if required.
Cover and simmer for 10 minutes, or until chole absorbs all the flavour.
15

Add 2 tbsp coriander and mix well.
16

Finally, chole bhature is ready to enjoy.