Its balle balle time in my kitchen.
I have been thinking of trying Chhole bhature for days now. Last evening I woke up after a good afternoon nap (Bengali after all!) and got started with my Punjabi fun time.
My earliest memories of chhole bhature is the shop opposite New Market in Dharmatala (next to citimart now); After long hours of walking holding my mother’s hand and going around browsing & shopping from one shop to another,not to forget bargaining, we landed in the small food centre which always seemed to be full.
The fluffy soft football like white bhature served with spicy chhole. An ice cream, sweet or dessert afterwards! But sadly they were no authentic chhole 😦
So I took it on me to try making the true blue Punjabi chhole with that soft melt in the mouth bhature..
The best part?
I have not used any colour or teabag to get the dark colour, chhole should ideally have.
The colour that the chhole had back in old days were from the iron kadai/woks used then.
Punjabi Chhole Bhature
For bhature (flat bread)
-Refined flour, 2 cups
-Salt, to taste
-Sugar, 1 teaspoon
-Curd/yogurt, 3/4 cup
-Oil/ghee, 1 tablespoon
-Baking powder, 2-3 teaspoon
-Warm water, as required for kneading
For chhole (spicy chickpeas)
-chickpeas, 3 cups/one medium size bowl
– onion, 2 medium size chopped
-garlic, 4-5 big cloves, finely chopped
-ginger, half an inch long strip, finely chopped
-oil, 4 tablespoon
-cumin powder, 1 teaspoon
-cumin seeds, 1 teaspoon
-coriander powder, 1 tablespoon
– chhole masala OR Combo masala/tadka masala , 1 tablespoon
-kashmiri mirchi/chilli powder (for more colour than heat), 1 teaspoon
-black pepper powder, 1/2 to 1 teaspoon
-sugar, 1 teaspoon
-aamchur powder/anardana powder, 1/2 -1 teaspoon ** (scroll down for tip)
-butter, 2 tablespoon (yes!)
Get the Masalas now @ great prices! Free delivery!
BUY CHHOLE MASALA HERE!
BUY AAMCHUR/DRIED MANGO POWDER HERE!
I know that looks like a lot of items, but check twice and you will realise they are most all basic items. 🙂
For Bhature –
Mix the dry ingredients (flour, salt,sugar, baking powder).
Then add the oil/ghee and curd/yogurt. Mix everything well.
Knead well with luke warm water. Very well for 5-10 minutes at least.
The more you knead,the softer they are to be!
Cover it with a muslin cloth or a bowl and keep aside for about 30 minutes. (Optional)
Roll the dough into bhatures of your desired shape and size ( big round or triangles mostly!)
Use oil to grease or flour for the rolling pin, dough and rolling surface. *(scroll down for tip on this)
Deep fry them in a wide mouth kadai/pan. Keep aside on a kitchen towel.
For chhole/chickepeas –
Boil the overnight soaked chhole/chickepeas with salt. You will see the whitish colour will change to brownish when kept boiled in the air for some time.
Take oil in a non-stick pan, add cumin seeds and let it brown. Add the onions and when it becomes transparent, add the garlic and ginger.
Cook them till the onions become golden brown and for the sugar inside has caramelised.
This is our first key to dark colour.
Add the sugar (second key to dark colour),
kashmiri chilli powder (third key),
Pepper powder (fourth key),
Masala (fifth key)
[ADD Chhole masala OR add combo masala with Turka masala],
Aamchur powder (dried mango powder),
Stir cook these masalas well. Very well for 2-3 minutes!
By the end of it,you will have a dark brown masala mixture in your pan.
Add it the chholes/chickpeas and add warm/normal water.
Give a good stir and let ur simmer uncovered for 5-7 minutes.
I like mine without much gravy..keep the consistency as desired though!
Add the butter,mix well before taking it off the heat.
Serve hot with rings of onions & lemon wedges.
Dont forget to put a dollop of butter on the bowl of chhole at the dinner table! 😀
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☆ Aamchur powder/dried mango powder gives a lovely tang and flavour. If you dont have any ,use a drop or two of lime. But I highly recommend keeping a stock at home. BUY NOW!
☆ Dont cut the bhature rolled doughs from the sides to give it desired shape and size. They wont become fluffy or rise.
☆ Roll the dough thicker than regular rotis/parathas/flat breads. It will help them rise!
☆The sugar of the onions, sugar,the colourful tarka masala/chhole masala and right amount of cooking. I dont recommend added food colour.
You may use a teabag in watet while boiling chholes/chickpeas too 🙂
☆ Make sure you use warm water,for kneading. It makes bhatures soft even when cold! Yay!
Also, you might want to look into the #WeeklyChallenge for #Foodbloggers to promote more ‘blog reading’.
Love & Luck,
Roy ❤ ❤