Chole Bhature/Channa Bhatura
Chole Bhature is one of the most loved Indian Meals.Serve it hot with dips and onions.
Servings: 4
Ingredients
Chole Masala spice mix
- 1 cinnamon stick/dalchini
- 1 tsp black pepper/sabut kali mirch
- 1 tbsp. cumin seeds/jeera
- 1 tsp methi dana/fenugreek seeds
- ¼ cup tbsp coriander seeds/dhania
- 2-3 bay leaves/tej patta
- 1 to 2 dry red chillies/sookhi lal mirch
- 3-4 cloves/laung
- 4 small elaichi/choti elaichi
- 2 Black cardamom/badi elaichi
Channa masala curry
- 2 cup chole/chana/chickpeas. soaked overnight
- ½ cup chana dal/split chickpeas soaked overnight
- 3 medium onions chopped
- 1 to mato pureed
- 2 tbsp channa masala* above spice mix
- 2 tbsp anardana/dried pomegranate seeds powdered or amchur/dried mango powder
- ¼ cup oil
- 1 tbsp adrak mirchi/ginger-chilli
- 1 tea bag/1 cup black tea optional
- Salt as per taste
Bhature
- 2.5 cup maida /plain flour
- ¼ cup flax seeds+ ½ cup water
- ¼ tsp soda
- ¾ cup dahi /yogurt
- 2 tbsp. sooji/semolina
- For frying: oil
Instructions
For Masala
- Roast the spices on low flame in a metal pan,till they get extra browned.
- Let theses roasted spices cool and then grind them finely in a dry grinder.Store this in an air-tight bottle for future use.
For chole/channa masala
- In a pressure cooker,heat oil and add ginger-chilli to it.
- Add chopped onions to it with salt.
- Let it cook,once it has turned dark brown, add tomatoes and mix well.
- Keep a small portion of chickpeas aside and add remaining the chickpeas.
- Mash the small portion of chickpeas and add it to the pot to boil.
- Add the tea bag with 2-3 cups of water.
- Let it cook for 15-20 minutes.
- Now,add dried pomegranate powder/mango powder with chole masala.
- Cook for 10-15 minutes ,turn off the heat.Add water if required.
For bhature
- Mix the flax seed meal with 1 cup warm water and keep it aside.
- Mix the flour,soda and semolina with a spoon.
- Add yogurt and flax-seed meal to it.
- Knead well and let it rest for 30 mins.
- Later,Divide the flour in equal portions.
- Roll them with a rolling pin and fry them in hot oil in a wok.
- Serve hot with pickled onions,pindi chole and lemon wedges.
Notes
Notes: You can boil the chole first and then add the boiled chole to the gravy. Simmer it with the gravy on low flame for 10-15 mins.
2. If you don't have dried pomegranate seeds then you can use tomato puree/mango powder/tamarind in the curry.
3. Although home masala masala provides a nice aroma to this recipe you can also use pre-packed chana masala or garam masala
2. If you don't have dried pomegranate seeds then you can use tomato puree/mango powder/tamarind in the curry.
3. Although home masala masala provides a nice aroma to this recipe you can also use pre-packed chana masala or garam masala