Chole - Bature ( Ria's B'day Special)

Chole Bhature is a very very popular menu of north India.

A yummy delight awaits to be enjoyed .. recipe at popular requests from some of my friends...

This was my special for my daughter's 7th B'day.. and she loved it...

For the Bhature

 1. All purpose Flour (Maida) - 1 cup

 2. Yogurt ( Dahi) - 1/4 cup

 3. Yeast ( if you do not have 4-5 hours to let the dough sit and rise)

Main Ingredients :

 1. Kabuli channa ( white chick peas ) - Soaked overnight - 1 cup

 2. Baking soda - 1 pinch

For the Masala:

 1. Onion - 2 medium finely chopped

 2. Tomato - 1 medium, finely chopped

 3. Tomoto puree - 2 tablespoons

 4. Ginger garlic paste - 2 teaspoons

 5. Tamarind paste - 1 teaspoons

Spice mix :

 1. Cummin seeds - 1 table spoon

 2. Bay leaves - 2-3

 3. Currey leaves - 2-3

 4. Black Cardamom - 1

 5. Cloves - 4

 6. Whole Black pepper - 1 teaspoon

 7. Garam Masala - 2 tablespoons

 8. Coriander powder  2 table spoon

 9. Punjabi Chole Masala - 1 tablespoon( optional) / Kitchen King Masala

 10. Salt to taste

 11. Chilly powder & 2-3 dry red chilly

 12. Salt - 1 teaspoon ( to taste)

 13. Tamarind paste - 1 tablespoon

 14. Grated paneer, coriander leaves for garnish

For Chole:

Soak the chick peas overnight. Boil the chick peas till they are soft and crumble in your fingers.To get the brown color you can place a dip tea bag in the water.

  

In a skillet heat oil and fry the finely shopped onions till goden brown.

Then add the tomoato, Puree, and Ginger garlic paste. Fry for another 3-4 minutes. Add the spice mix from above and fry till the mixture starts sweating oil. this should take another 5-6 minutes.

Add the boiled chick peas the mix and and pour water to the level of chick peas and mix well. Let it simmer on low heat for another 5 minutes and it's all done!




For the Bhature:

Pour the yeast in the water and mix it up and leave it for five minutes

Mix the dough with this mixture and Knead the dough into a ball. Leave it aside for 5-6 hours.

Make small balls of it for the Bhature. Heat oil in a skillet for deep frying. Roll out the dough ball with the help of a rolling pin into small circular shapes.

Fry the Bhatures in the oil till light golden brown, flipping it









Before serving, soak out the bhature on a tissue paper/newspaper to soak the extra oil. Garnish the chole with some coriander, grated paneer and  finely cut onions and serve it. Per my Favourite foodie's suggestion you can garnish it with finely chopped onions and a lemon wedge....

See you soon with some more recipes...
PALLAVI :-)