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.

BATHUA POORI RECIPE/BATHUA KI POORI RECIPE

BATHUA OR CHENOPODIUM ALBUM is a leafy vegetable which is available throughout India during winter.It is a healthy vegetable and is known for its nutritional values. It contains protein, vitamin-A, calcium, phosphorus and potassium. Bathu leaves are also loaded with fiber and minerals.

BATHUA POORI OR PURI is a winter special puffed Indian bread prepared using this nutritious leafly vegetable-Bathua or chenopodium album. Bathua not only adds nice flavors to the normal poori but also gives it a nice texture.

Adding bathua leaves in the puri dough is somewhat making the poori healthy.

INGREDIENTS:

1. Bathua leaves-300 grams

2. Wheat flour-3 cups

3. Onion-1

4. Garlic- 5 to 6 cloves

5. Ginger-1 inch piece

6. Green chilies-2 to 3

7. Cumin seeds-1/2 tsp

8. Carom seeds-1/2 tsp

9. Salt

10. Oil -2 tbsp(for making dough)

11. Turmeric powder-1/2 tsp

12. Garam masala-1/2 tsp

13. Amchur powder(dry mango powder)-2 tbsp

14. Chaat masala-1 tsp

15. Cumin powder-1 tsp

16. Oil for frying.

METHODS FOR MAKING BATHUA POORI:

FOR MAKING BATHUA PUREE OR PASTE:

1. Clean and chop bathua properly (take only leaf part of bathua). Chop onion and ginger. Peel garlic and cut green chilies.

2. Heat one tbsp oil in a kadhai and fry onion, ginger, garlic, green chilies. Add chopped bathua in it and fry till it become dry. Let it cool completely.

3. Make a puree or paste out of it by using a mixer grinder.

FOR MAKING DOUGH:

1. Take wheat flour in a big bowl. Add salt, cumin seeds, carom seeds and 2 tbsp hot oil in it and mix well. Adding hot oil will help the puri puff.

2. Add turmeric powder, cumin powder, garam masala, amchur powder and chaat masala and mix well.

3. Now add bathua paste or puree in it and make dough by using hand.

4. Cover the dough and keep aside.

5. Let the dough rest for 20 to 30 minutes.

FOR MAKING POORI:

1. Divide the dough into small balls. Roll them one by one. Do not roll them too thin or thick. They should be slightly thicker than the chapatis.

2. Heat oil in a deep kadhai or pan.

3. When the oil become hot, add one puri to the hot oil and press the poori by using a spatula or spoon.

4. The poori will puff. Flip it and cook other side of the poori.

5. When the both side cooked properly, take out on an absorbent paper.

6. Fry the other poories in the same process.

7. Serve the hot poories with pickle, chutney or any curry.