Chhole Bhature

Chhole


Ingredients:

• 2 cups Chhole (soaked overnight)
• 2 tomatoes (chopped)
  
• 2 onions (chopped)
  
• 4 slices garlic (chopped)
  
• 1/2" cube ginger (chopped)
  
• 2 green chillies sliced
• Salt
• 1/4 tsp turmeric
• 1 tsp chilli powder
• 1 heaped tsp coriander powder
• 1/2 tsp roasted cumin powder
• 1 tbsp oil
• 1/2 tsp garam masala powder
• 3 tsp chole powder
• 1/4 tsp cumin seeds
• A few curry leaves
• 1/4 tsp aamchur powder (optional as per taste)
• 1/2 tsp sugar (optional as per taste)
• Some coriander leaves and chopped onions to garnish

Method:

• Add salt to chhole and boil in pressure cooker (optionally with 1-2 tea bags) for about 30 minutes (or until soft)
• Put oil in a pan, add cumin seeds. Once these crackle, add curry leaves, green chillies, ginger, garlic.
• When garlic turns somewhat brown, add onions & a pinch of salt. Stir fry till onions are golden-brown.
• Add tomatoes, 1/2 tsp salt, coriander powder, turmeric powder, chilli powder, 2 tsp chana masala. In alternate actions, stir the mixture and cover the pan for around 1 minute. Repeat till oil oozes out of the sides of the mixture in the pan.
  
• Remove tea bags from chhole. Drain it and add it to the pan, leave water aside.
• Add some salt, 1 tsp chana masala. Add some water (left over from boiling chhole) if required (adjust salt content for water). Add aamchur powder (optional) and sugar (optional).
• Cook chhole till the mixture is dry. It takes about 7-8 minutes.
  
• Taste and add/adjust spices as required. Cook for 1-2 minutes.
  
• Garnish with coriander leaves and chopped onion. Serve with puri/bhature.

Bhature


Ingredients:

• 1 cup refined wheat flour (maida)
• 1/3 cup Yoghurt
• 1/4 tsp Baking Soda OR 1/4 tsp Fruit Salt (Eno)
  
• 1/2 tbsp Sugar
• Oil for frying
• Salt to taste
  

Method:

• Mix flour with baking powder and salt.
• Mix yoghurt and sugar and add to the flour.
• Add lukewarm water (as required - gradually) and knead it into soft dough.
• Cover the dough with a wet cloth and keep it aside in warm place for fermentation (about 3 hours if using baking powder - about 1 hour if using fruit salt)
  
• Divide it into 10-12 equal portions, roll them into balls. Cover and set aside for 5 minutes.
• Flatten the balls by pressing in between the greased palms.
• Roll into 5-6 inch diameter and ensure that thickness is around 5 mm (like big thick puri).
  
• Heat oil in a kadai and deep fry on high flame till light brown spots appear on lower side. Turn the bhatura and repeat. This takes more time than a puri.
  
• Serve hot with chhole.