This is a delicious food combo recipe made with spicy and flavourful Chana masala and a deep-fried puri. It is a popular street food in Northern India, especially in Punjabi, Delhi, and Rawalpindi in Pakistan. It is eaten as breakfast with curd-based lassi but can be eaten at any time of the day for a complete meal. Indian flatbreads are used for a variety of meals in India. These are made with wheat or Maida, but can also be made with other types of flour and eaten with spicy combo curries. One such perfectly balanced curry and bread combo from North India is this Chole Bhature recipe, which is known for its spices and tangy taste.
The basic question many people have is what is the difference between a puri and a bhatura? The main difference is the use of flour. Bhature is made with Maida flour, while puri is made with wheat flour. Furthermore, Bhatura contains an additional leavening agent, i.e. baking soda. This helps the dough to rise and rise during deep frying.
You will like them very much. So let us make Chole Bhature today.
Ingredients for Bhature:
Flour – 400 grams (4 cups)
Semolina (Rava) - 50 - 60 grams (half cup)
Curd - 100 grams (half cup)
Salt - 3/4 tsp
Sugar - 1 tsp
Baking Soda – 3/4 tsp
Oil – for frying
How to make Bhature:
Sieve the flour and semolina in a vessel, make a space in the middle of the flour, add 2 tablespoons of oil, salt, baking soda, curd, and sugar, and mix all these things well. Knead a soft dough with the help of lukewarm water. Keep the kneaded dough covered in a closed cupboard or some warm place for 2 hours. Put oil and heat it. Take out a small amount of dough the size of a lemon from the kneaded dough. Make a dough and roll it like a puri, but it is rolled out a little thicker than a puri.
(If you can roll it by patting it with your hands, then make it by patting it with your hands). Put the puri in hot oil, press it with a ladle to make it puff up, turn it on both sides and fry till it becomes light brown. Spread a paper napkin on a plate, take out the fried bhatura, and keep it on the plate. Bhature is ready.
Ingredients for chole:
White gram (Kabuli Chana) – 250 grams (1 1/4 cup)
Baking soda – half teaspoon
Tea bag - If you do not have 2 tea bags then use 1 1/2 teaspoon tea tied in a white and clean cloth.
Tomato - 4 - 5 medium size
Green chilli - 2
Ginger – 1-inch-long piece or one teaspoon of ginger paste
Refined oil – 2 tbsp.
Cumin - half teaspoon
Asafoetida – 1-2 pinch
Pomegranate seeds powder – a little more than 1 teaspoon
Coriander powder – one and a half teaspoon
Red chili powder – 1/4th teaspoon
Gram masala - 1/4 teaspoon
Salt - as per taste
Green Coriander – Half a small bowl (finely chopped)
How to make Chole Bhature:
Keep the gram soaked in water overnight. Take out the chickpeas from the water, wash them, put them in the cooker, add a small glass of water, salt, and baking soda, and also add the tea bag. Close the cooker and keep it on the gas to boil. After the cooker whistles, reduce the flame to low and let it cook for 2-3 minutes, turn off the gas and let the gram cook in the cooker till the pressure is released. Till then we will prepare the masala. Grind tomatoes, green chilies, and ginger finely in a mixer.
Put oil in the pan and heat it. Add asafoetida, cumin seeds, and pomegranate seeds, after roasting the cumin seeds add coriander powder. Stir with a spoon, add tomatoes, ginger, green chili mixture, and red chili powder, and fry the spices until oil starts floating on the spices. Add a glass of water and salt as per taste to the roasted spices. Let it come to a boil. Open the cooker remove the tea bag from the gram and throw it away. Mix the chickpeas in this spice gravy and stir well with a spoon. If you find the chickpeas too thick, then add water as per requirement. After boiling, let it cook for 2-3 minutes. Turn the gas off. Add gram masala and half-green coriander. Your chickpeas are ready.
Take out the chickpeas in a bowl, and garnish with green coriander. Serve and eat hot Chol Bhature with rice.
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