Name: Punjabi chole bhature recipe by Shakuntla Tulshyan at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: Chole [chickpeas] - 1 cup; Ginger - 1 piece; Green chilli - 2,3; Coriander leaves; 1 tsp of : Roasted jeera [cumin seeds] powder; Salt; Garam masala powder - 1/4 th tsp; Red chilli powder - 1 tsp; Chana masala - 2 tsp; Baking powder - 1/4th tsp; Laung [cloves] - 3,4; Dalchini [cinnamon] - 3 piece; Tez patta [bay leaf] - 2; Black pepper (sabut) - 3,4; Imli [tamarind] - 1 tbspn; Oil - 1 tbspn; For bhatura :; Maida - 2 cup; Dahi [curd] - 1/2 cup; Baking powder - 1/2 tsp; Sugar - 1/2 tsp; Oil - 1 tbspn; Salt

ABOUT Punjabi chole bhature RECIPE

We present famous delhi street breakfast which satisfies your taste as well as your hunger. Punjabi chole bhature with koyle ki dhui wale pyaz is a must eat for all the food lovers. It satisfies your apetite and sooths your soul.

Ingredients Serving: 4

Chole [chickpeas] - 1 cup
Ginger - 1 piece
Green chilli - 2,3
Coriander leaves
1 tsp of : Roasted jeera [cumin seeds] powder
Salt
Garam masala powder - 1/4 th tsp
Red chilli powder - 1 tsp
Chana masala - 2 tsp
Baking powder - 1/4th tsp
Laung [cloves] - 3,4
Dalchini [cinnamon] - 3 piece
Tez patta [bay leaf] - 2
Black pepper (sabut) - 3,4
Imli [tamarind] - 1 tbspn
Oil - 1 tbspn
For bhatura :
Maida - 2 cup
Dahi [curd] - 1/2 cup
Baking powder - 1/2 tsp
Sugar - 1/2 tsp
Oil - 1 tbspn
Salt

Instructions

Plain bhatura : Mix all the ingredients to make a dough. Keep it for 3-4 hrs then make bhatura and serve hot with chole.
Recipe for chole: Soak kabuli chana in water for 6-7 hrs. Take a pressure cooker add chana, 4 cups of water, baking soda and salt. Add laung, Kali mirch, dalchini and tejpatta in it.
Cook it in the cooker. After one whistle slow the flame and cook for 20 mins. Soak tamarind in water for half hour and then sieve the water.
Now add oil in a pan and add jeera powder, ginger and green chilli. Saute it and add chana in it. Add all the other spices. Cook for some time and switch off the gas. Garnish with corainder leaves and serve with onion and lemon

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