Chole Bhature is one of the famous and traditional recipes of Punjab. This is one of the common dishes during parties, reception and get-together as most of the people love eating this food. Today I have come up with some easy technique to make Chole in less time but no comprise in taste. Kabuli Chana is cooked in thick Masala gravy and it gives a very authentic flavor. This is a very common recipe of mine during weekends and my family love to eat this dish. I mostly make this dish during breakfast.
- Kabuli Chana/ White Kadala – 2cups
- Onion – 1no (Finely chopped)
- Ginger – Garlic paste – 1tsp
- Tomato – 1no (finely chopped)
- Tomato Ketchup – 1tbsp
- Cumin Seeds/ Jeera/ Jeerakam – 1tsp
- Chili powder – 1tsp
- Turmeric powder – ½ tsp
- Coriander powder/ Malli podi – 2tsp
- Garam Masala Powder – 1tsp
- Coriander Leaves/ Malli Ela – ½ cup (finely chopped)
- Oil – 1tbsp
- Salt as per taste
- Soak Kabuli Chana overnight and then drain the excess water. Keep it aside.
- Heat oil in a kadai. Splutter cumin seeds and then add chopped onion. Sauté till the onion turns transparent.
- Add ginger-garlic paste and sauté for 2mins in low flame.
- Then add chili powder, turmeric powder, coriander powder, garam masala powder and sauté in low flame for 5mins.
- Add chopped tomatoes and sauté till oil oozes out from sides. Add tomato ketchup and sauté in low flame for 2mins.
- Add the soaked kabuli chana. Nicely mix all the ingredients.
- Transfer the mixed kabuli chana to pressure cooker and add 4cups of water. When 1st whistle comes, low flame and cook for 15mins.
- Add the chopped coriander leaves and serve hot with Bhatura, Puri/ Boori, Chapati.
Punjabi style Chole Masala is ready to serve.
Tip: Try to make this recipe an hour before serving as it gives a very authentic taste.
How to make Bhatura:
- Maida/ All-purpose flour – 2cups
- Curd – 2tbsp
- Sugar – ½ tbsp
- Baking Powder – 1tsp
- Oil – ½ tbsp
- Salt as per taste
- Oil for deep frying.
Method to make bhatura:
- Mix all the above said ingredients. Add little water to make smooth dough.
- Wrap it with a wet muslin cloth. Keep it a side for 2hours.
- Equally divide the dough to 8 lemon size balls.
- Roll each ball to a small round with medium thickness.
- Heat oil in a kadai for deep frying. To check whether oil is perfect to drop the bhatura, take a
- pinch of dough & drop it in the oil. If dough comes up to the surface then the oil is hot.
- Drop bhatura in oil & keep stirring with ladle so that bhatura puffs up to the surface.
- Turn to the other side & when it starts turning slightly brown, remove it to a plate wrapped with tissue paper.
Bhatura is ready to serve hot with yummy Punjabi Chole Masala.