Chole bhature recipe / chana bhatura recipe

                              

                  CHOLE BHATURE OR CHANA BHATURA RECIPE is a popular North Indian recipe. It is a combination of chana masala or chole and bhatura. Chole is a spicy curry made with white chickpeas and bhature is fried leavened flat bread made with maida or refined flour.

                 CHOLE BHATURE is often eaten as a breakfast dish.it can also be a street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar. Sometime it also accompanied with lassi.

Ingredients for chole bhature recipe:

For chole recipe:

1. Kabuli chana or chickpea – 1 cup

2. Onion paste – 2 tbsp

3. Ginger – garlic paste – 1 tbsp

4. Tomatoes – 3

5. Turmeric powder – ½ tsp

6. Red chili powder – 2 tsp + 1 tsp

7. Coriander powder – 2 tsp

8. Cumin powder – 1 tsp

9.  Amchur powder – 1 tsp

10.  Kasoori methi – 1 tbsp

11.  Chole masala – 2 tbsp

12.  Salt

13.  Oil

14.  Green chilies- 4 to 5

15.  Ginger – 2 inches ( cut into long and thin strip)

16.  Bay leaves, cinnamon, cloves and black pepper.

For bhature recipe:

.

1. Maida or refined flour – 2 cups

2. Suji or samolina – 2 tbsp

3. Oil or ghee – 2 tbsp

4. Salt

5. Sugar – 1 tbsp

6. Curd – 2 tbsp

7. Baking powder – ½ tsp

8. Baking soda – ¼ tsp

9. Oil for deep frying

How to make chole :

1. Wash and soak chickpeas for 6 to 8 hours or overnight. In a pressure cooker, add soaked chole or chickpeas with 3 cups water.

2.  Add salt, bay leaves and cinnamon in it. Cover the lid of the pressure cooker and let it cook for 10 whistles or until the chana is, tender and cooked well. ( it  is important to cook the chole till its soft and has melted in mouth texture)

3.  Heat 3 to 4 tbsp oil in a pan or kadai and add cumin seeds, bay leaves, cloves and black pepper in it. Saute for a while.

4. Add onion paste and ginger- garlic paste. Saute for 2 minutes or until the raw smell goes away.

5. Now add all dry masalas like, coriander powder, cumin powder, red chili powder, turmeric powder and amchur powder and mix well.

6. Fry all masalas for 1 to 2 minutes.

7. Add tomato purees, salt and chole masala. Fry the masala very nicely until it cooked properly and the oil separated from masalas.

8. Add boiled chana or chickpeas. Mix well.

9. Add 2 cups of chai ka pani or water boil with one tsp of tealeaves. It will give good colour to our chole. (you can add normal water also)

10.       Cover the lid and let it simmer for 10 to 12 minutes.

11.       After 10 minutes remove the lid and check the consistency of gravy. Add kasoori methi and mix well.

12.       FOR TEMPERING:

1. Heat one tsp oil in a tadka pan.

2. Add cumin seeds, slit green chilies, ginger strips and saute.

3. Switch off the flame and add 1 tsp red chili powder.

4. Add the tempering on the chole.

13.       Now the chole is ready to serve.

How to make bhature:

1. Sieve maida, baking powder, baking soda in a large container. Add suji, salt, sugar, curd and oil in the maida mixture.

2. Add water in intervals and knead to a soft and smooth dough.

3.  Cover the dough and keep it minimum one hour for resting.

4. After one hour knead the dough and make small ball out of that.

5. Apply oil and roll it into round or oval shape.

6. Drop bhatura in hot oil it will start puffing with in a minute.

7. Flip it and fry the other side.

8. When it becomes light golden remove the bhatur Serve hot with chole.

Mixed vegetable curry/ restaurant style mixed veg. curry/mixed veg. sabzi

                                 MIXED VEGETABLE CURRY OR MIXED VEG. CURRY is often made in Indian household. It is an all time favourite recipe, which is simple and easy to make. There are so many different ways to make mixed veg. curry. Some make it dry and but it can be made with gravy also. People use vegetables of their choice to make this dish. So, it always tastes different from one another.

                                 In my recipe with vegetables, I have used paneer to enhance the taste of the dish. Normally, I use potato, beans, carrot, cauliflower, capsicum and peas in this recipe. How ever, you can add vegetables like baby corn, broccoli, sweet corn and mushroom. Here, I have sauteed the veggies first and then mixed with spices. You can grill or boil the veggies and then simmer in gravy for a while.

Ingredients for mixed veg. curry:

·        Paneer – 150 grams

·        Potato – 1( cut into small pieces)

·        Cauliflower – 1 cup (cut into small florets)

·        Beans – ½ cup ( 1 inch pieces)

·        Capsicum- 1(cut into small pieces)

·        Carrot- 1 ( cut into thick one inch pieces)

·        Peas- ½ cup (I have taken frozen, you can take fresh also)

·        Onion – 1 ( finely chopped)

·        Tomatoes – 2

·        Cashew – 6 to 7

·        Ginger-garlic paste -1tbsp

·        Curd- 3 to 4 tbsp

·        Cream – 2 tbsp ( optional)

·        Turmeric powder – ½ tsp

·        Coriander powder – 1 tsp

·        Red chili powder – 1 tsp

·        Cumin powder – ½ tsp

·        Garam masala – ½ tsp

·        Kasoori methi – 2 tsp

·        Cumin seeds – ½ tsp

·        Bay leaves- 2

·        Cinnamon- 1 piece

·        Salt

·        oil

how to make mixed veg. curry:

1.  Wash the veggies thoroughly and chop them into required size and shape.

2. Cut paneer into small pieces.

3.  Make a paste out of cashew, cinnamon, black pepper and tomatoes.

4. Heat oil in a pan and fry paneer.

5. Then add oil in the same pan again and add potatoes, carrots and beans. Saute for 2 minutes.

6. Add cauliflower and fry all veggies for 2 to 3 minutes.

7. At last, add capsicum and peas. Fry for one minute and remove the pan from flame. ( if you are using fresh peas then add it with potatoes and carrots)

8. Now for making gravy, heat oil in a kadai or pan and add cumin seeds and bay leaves in it.

9. When it crackles, add finely chopped onion and saute until it changes to golden in colour.

10.     Now add ginger – garlic paste and fry it until the raw smell of ginger and garlic goes away.

11.     Then add tomatoes and cashew paste and fry it.

12.     Add all dry masalas like turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix well.

13.     Add curd and cream and fry the masala until oil separated from masala.

14.     Add kasoori methi and garam masala and mix well.

15.     Add all fried veggies and give it a good mix.

16.     Add one- cup of water in it and mix.

17.     Cover the lid and let it cook for 5 to 8 minutes.

18.     Remove the lid and check the veggies if it cooked properly.

20.     Let it simmer for one minute. Garnish with chopped coriander leaves.

21.     Transfer to a serving bowl and serve hot with roti, paratha or puree.