Chole-Bhature

INGREDIENTS

250 gms White Chickpeas (Kabuli Chana), boiled
2-3 Nos Tea leaves bags
½ Tsp Salt
½ Tsp Baking soda
150 ml Oil
2 pinch Asafoetida
½ Tsp Carom seeds
5 gms Green chilli, juliennes
2 Tbsp Catch Chana Masala
50 gms Tomato puree
Water as required
3 Tbsp Fresh Coriander, chopped
10 gms Green chilli, slit
5 gms Ginger juliennes
20 gms Tomato juliennes
30 gms Cottage cheese, small cubes

Bhature
200 gms Flour
2 Tbsp Samolina (Rava)
¼ Tsp Baking powder
3 Tbsp Yoghurt, whisked
1 Tbsp Oil
¼ Tsp Salt
1/8 Tsp Sugar
Luke warm water-as required
Oil to deep fry

INSTRUCTIONS

Chole-
Soak chickpeas over night in sufficient water and next morning; boil the chickpeas with salt, baking powder, tea bags and oil. Cook in pan or in a pressure cooker, till chickpeas are done and are soft.
Heat oil in a pan and add carom seeds, asafoetida and green chillies .Sauté for a minute and add Catch Chana masala, salt and tomato puree. Cook for a minute and add boiled chickpeas along with boiling liquid.
Stir and add some water as required. Cook for 10 minutes and check seasoning and consistency.
Add half the chopped coriander, ginger juliennes, tomato juliennes and green chillies and transfer it to a serving bowl.
Garnish with remaining, chopped coriander, ginger juliennes, green chillies and cubed cottage cheese (paneer). Serve hot with Bhatura.
Bhatura-
Take flour and semolina in a open face bowl and make a well in centre. In the middle add oil, yoghurt, salt, sugar, baking soda and using warm water, make soft dough.
Cover the dough with a wet muslin cloth and keep in a warm place for 2 hours to ferment.
Divide the dough into small portions of about 30-35 grams and using oil flatten them in palms or using a rolling pin.
Heat oil in a wok and deep fry these Bhaturas till fluffy and crisp. Remove on a paper tissue and serve with chole.

Preferred recipes by Chef Rakesh Sethi.

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