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Amritsari choley with fluffy bhature

Mar-30-2019
Naheed Alam
80 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Amritsari choley with fluffy bhature RECIPE

Ammritsary choley is an authentic dish and can be have in breakfast,dinner or as a snack.Amritsary choley with bhature is a very popular North Indian dish.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Punjabi
  • Pan fry
  • Simmering
  • Boiling
  • Frying
  • Basic recipe
  • Healthy

Ingredients Serving: 4

  1. For choley:
  2. Chickpea(choley)2 cups.
  3. Chopped onion 2table spoon.
  4. Chopped ginger 1table spoon .
  5. Chopped garlic 1table spoon.
  6. Carom (ajwain)seeds.
  7. Turmeric powder 1tea spoon.
  8. Red chilli powder 1table spoon.
  9. Coriander powder 1table spoon.
  10. Choley masala 3table spoon.
  11. Amchur(dried mango)powder 1table spoon.
  12. Kasuri methi 1table spoon.
  13. Tomato puree 1cup.
  14. Oil 4 table spoon.
  15. Salt as per taste.
  16. Ginger julians for garnishing.
  17. Coriander leaves for garnishing (optional).
  18. For potli:
  19. Cinnamon stick 2"piece.
  20. Tea leaves 1table spoon.
  21. Cardemom 3-4.
  22. Black cardemom 1.
  23. Bay leaf 1.
  24. Cloves 4_5.
  25. For bhature:
  26. Maida 2 cups.
  27. Soda bicarb 1pinch.
  28. Baking powder 1/4tea spoon.
  29. Curd 1/2 cup.
  30. Sugar 1tea spoon.
  31. Salt 1tea spoon.
  32. Lukewarm water for kneading dough.
  33. Oil for frying 500ml or as required.

Instructions

  1. Soak chickpeas overnight.
  2. Take a muslin cloth and make a potli of spices mentioned.
  3. In a pressure cooker add 2-3cups water,add chickpeas and whole spices potly.cover the lid and cook on medium flame for 10 minutes.
  4. Let pressure release itself ,discard potly and check chickpeas by preesing with thumb as they are soft enough.
  5. Drain chickpeas and keep aside.Reserve drained water of chickpeas.
  6. Heat aheavy bottomed pan,add oil and add carom seeds , ginger and garlic (chopped).saute for 1minute.
  7. Add chopped onion and fry till golden.
  8. Add all the powdered spices,fry on low flame till oil separates,if required add a little water.
  9. Combine well.
  10. Add tomato puree,mix.
  11. Add 1cup reserved water of choley.Add salt ,cover and cook on low flame for 5 minutes.
  12. Add chickpeas to the gravy ,add remained choley water.Cover and cook on low -medium flame for 15minutes.Choley is ready ,mash some choley to get a somewhat thich gravy.
  13. Adjust salt and gravy.Sprinkle kasoori methi over it.
  14. Garnish with ginger julians ,and coriander leaves(optional).
  15. For Bhature: Take maida in a bowl,add all the ingredients,mix well.
  16. Add little by little lukewarm water to maida to make a soft dough .Apply 1tea spoon oil on dough.
  17. Cover and rest for 1 hour.
  18. Make 8-10 eaual sized balls of the dough.Roll each ball into round or oblong bhature.
  19. While rolling bhature do not apply any dry flour /maida.If required use a little oik while rolling the bhature.
  20. Heat oil in a pan and fry in hot oil till golden.
  21. Serve with choley.

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