Chole bhature is a traditional Punjabi dish known for its spiciness and exquisite taste. Bhature is a puri made out of maida ( all purpose flour ) and usually eaten with a gravy named channa masala made out of kabuli channa (white chick peas) . Chick peas is rich in iron content and helps all those suffering from anemia. It has a low glycamic index level, hence diabetic patients can consume it guilt free.
This recipe has already been displayed in my previous post . Please refer to Channa Masala Recipe .
Tags:
Breakfast Recipe,
Dinner Recipe,
Lunch Recipe,
North Indian
How To Prepare Chole Bhature.
This dish requires around 1 hour to prepare.Ingredients For Chole .
- Maida ( all purpose flour) - 2 cups.
- Chiroti rava ( small sized semolina ) - 1/4 cup.
- Curds ( yogurt ) - 1/2 cup.
- Baking powder - 1/2 tsp.
- Salt - as required.
- Oil - 1/2 cup.
- Water - as required.
- Sugar - 1/2 tsp.
- Oil ( for deep frying ) - as required.
Ingredients For Channa Masala.
This recipe has already been displayed in my previous post . Please refer to Channa Masala Recipe .
Method To Make Chole
- Take a big mixing bowl and add maida ( all purpose flour ), salt, curds, rawa, baking powder, sugar, oil. Mix everything and slowly add water. Prepare a hard dough and cover it with a clean damp cloth for 4 hours.
- Heat a deep pan ( Kadai ) filled with oil in it for deep frying.
- Roll out small sized flat circles out of the dough measuring around 9 cms diameter.
- Carefully drop it in the frying pan. Within seconds, this will fluff out and later on, turn it over to the other side.
- When the puri slightly changes its color, remove it from the pan.
- Drain it on an absorbent tissue paper so that excess oil gets removed.
- Transfer it on the serving plate along with Channa Masala.
Kitchen Masti Points.
- You can add milk while mixing the Bhature dough but see to it that you decrease the amount of water.
- Rawa is added in order to get crispiness.
- In restaurants, the size of the Bhature is usually very big since they use a huge pan for frying. If that is not available at your home, just decrease the size of the bhature
- This dish has to eaten while it is hot, otherwise the texture will not remain the same.
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