Hot and crispy bhatures served alongside some masaledar chole is a perfect Punjabi snack.CHOLE BHATUREIngredients1½ cups chickpeas (chole chana), soaked for 6-8 hours and drained2-3 tea bagsSalt to taste1 tablespoon dried pomegranate seeds1 teaspoon cumin seeds (jeera)2 tablespoons oil 1 tablespoon ginger-garlic-green chilli paste 1 large onion, finely chopped1 teaspoon red chilli powder2 teaspoons coriander powder 1 teaspoon chole masala½ teaspoon dried mango powder2-3 green chillies, slit 1 inch ginger, cut into thin strips2 medium tomatoes, chopped1 tablespoon gheeFresh coriander sprig for garnishingBhature 2½ cups refined flour½ teaspoon fruit salt ½ teaspoon baking powderSalt to taste 1 teaspoon sugar ¼ cup yogurt 1 tablespoon oil + for deep-frying Method1. To prepare chole, put chickpeas in a pressure cooker. Add 5-6 cups water, salt and tea bag, cover and pressure cook till 6-7 whistles. 2. Reduce heat and simmer till chickpeas are soft and completely cooked. Discard bundle of tea leaves, drain the chickpeas and reserve its stock.3. Dry-roast dried pomegranate seeds and cumin seeds in a non-stick pan on low heat till dark golden brown and fragrant. 4. Heat oil in a deep non-stick pan. Add ginger-garlic-green chilli paste and sauté for 30 seconds. Add onion and sauté till golden brown.5. Put the roasted dried pomegranate seeds and cumin seeds alongwith some salt in a mortar and coarsely crush using a pestle.6. Add chilli powder, coriander powder, chole masala, dried mango powder, green chillies, ginger strips, tomatoes and salt, mix, cover and cook on medium-low heat till tomatoes turn soft. 7. To prepare bhature, mix together flour, fruit salt, baking powder, salt, sugar, yogurt and 1 tablespoon oil in a bowl. Add sufficient water and knead into a soft dough.8. Add chickpeas, ½ cups reserved chickpea stock and ground seed mixture, mix and cook on low heat for 4-5 minutes.9. Heat sufficient oil in a kadai. 10. Heat ghee in a tempering pan. Add it to chole, cover and cook on low heat for 5 minutes. Mix well.11. Divide the dough into equal portions, apply some oil and shape into balls. Lightly flatten each ball and roll out into thick oval sheet, applying some hot oil.12. Put each sheet one by one in hot oil and deep-fry on medium heat till they puff up and turn light golden brown. Drain on absorbent paper. 13. Put chole in a serving bowl, garnish with a coriander sprig and serve hot with bhature.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #PunjabiSnacks #CholeBhature
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ingredients***********************
Prep Time - 10 mins
Cook Time - 15 mins
Resting Time - 2 hrs
Total Time - 2 hrs 25 mins
Servings - 8
Calories - 286
