Name: Chole Bhature recipe by Runa Ganguly at BetterButter
Prep time: 75 min
Cook time: 80 min
Total time: 155 min
Yield: 8
Ingredients: For bhature:; 2 cups All purpose flour; 1.5 tablespoons semolina; 1.5 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 2 pinch baking soda; 2 tablespoons vegetable oil; 1/2 cup Plain yogurt; 3-4 tablespoons milk; Oil for Deep frying; For chole:; ingredients to be pressure cooked:; Chickpeas/Chole: 2 cups + 2 tablespoons; Cardamom: 5-6 pods; Black peppercorn: 4-5; Bay leaves: 2; Cinnamon sticks: 2; Tea bags: 2; Salt to taste; Water: 5 cups; for the gravy:; 2 onions; grated or pureed; 2.5 cups puréed tomato; Cloves: 3-4; Ginger-garlic paste: 2 teaspoon; Chole Masala: 3 teaspoons; Cumin powder: 3/4 teaspoon; red chilli powder:1/2 teaspoon; 2 tablespoon oil

Ingredients Serving: 8

For bhature:
2 cups All purpose flour
1.5 tablespoons semolina
1.5 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 pinch baking soda
2 tablespoons vegetable oil
1/2 cup Plain yogurt
3-4 tablespoons milk
Oil for Deep frying
For chole:
ingredients to be pressure cooked:
Chickpeas/Chole: 2 cups + 2 tablespoons
Cardamom: 5-6 pods
Black peppercorn: 4-5
Bay leaves: 2
Cinnamon sticks: 2
Tea bags: 2
Salt to taste
Water: 5 cups
for the gravy:
2 onions; grated or pureed
2.5 cups puréed tomato
Cloves: 3-4
Ginger-garlic paste: 2 teaspoon
Chole Masala: 3 teaspoons
Cumin powder: 3/4 teaspoon
red chilli powder:1/2 teaspoon
2 tablespoon oil
1 tablespoon ghee to garnish
1/2 julienne ginger to garnish
a pinch of garam masala to garnish
Salt to season

Instructions

bhatura making:
In a bowl whisk together flour with semolina, sugar and salt.
Add baking powder, baking soda and mix well.
Then add oil and rub it into the flour mix with your hands.
Add yogurt and mix.
Then add milk, little at a time to knead the dough.
knead for 10 minutes with your hands until smooth dough is formed.
Apply little oil on top of the dough, cover it with a damp cloth and then keep in a warm place for at least 1 hour
After 1 hour, divide dough into 7 to 8 equal parts, and then the dough balls rest for 5 minutes.
Meanwhile heat oil in a kadai/wok on medium-high heat.
Roll each dough into circle, not too thick or thin
Add the rolled bhatura to hot oil and press gently with a ladle, until it starts to puff
Fry both the sides until brown.
Transfer to tissue paper to drain oil.
To make Chole:
Soak the chickpeas overnight in enough water to cover them.
Drain the water in which you had soaked the chickpeas.
Add the chickpeas in a pressure cooker along with all the ingredients needed to be pressure cooked
Pressure cook for 3-4 whistles/ till the chickpeas soften
heat oil in a wok
add cloves and grated onions
sauté till onions are translucent
Add ginger-garlic paste and cook for 3-4 minutes till the raw smell is almost gone
Now add the tomato puree , stir and let it cook for 8-10 minutes on medium-low flame.
Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes.(discard the tea bags and whole spices)
add some water used to pressure cook covered for around 30 minutes.
transfer to a serving bowl and garnish with julienne ginger pieces, garam masala powder and ghee
serve hot with freshly made bhaturas. enjoy!

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