Mom’s JAGAT Famous Punjabi Chole Bhature!

Posted

October 15, 2014


FavoriteLoadingAdd to favorites

image
image image CHOLE-BHATURE…. One is incomplete without the other!
When dark spicy tangy robust Chole meet soft juicy, melt in the mouth bhature…it is truly a match made in heaven! Mom’s JAGAT famous Chole, made with homemade Chana masala….are absolutely delicious, a MUST try!!

Method
Pressure cook kabuli chana with some kala namak till soft. Adding kala namak adds a unique taste to these Chole! Heat oil and and sauté a little sliced onion till golden brown.Then add the cooked chana along with the water in which it was boiled, roughly chopped tomatoes sliced ginger and sliced green chillies. Add My Chana Masala liberally or alternatively, add garam masala powder+anardana powder. Cook uncovered for at least 2 hours. Add tadka of ghee, hing, jeera and red chili powder. Just before serving add a twist of lime! Serve with Kulcha/bhatura/ Poori

Note: The addition of onions/ garlic is optional in the recipe. It was not in the original recipe, but I prefer to add just a little, as it helps make them more saucy! Also the chana should be cooked till the outer covering of the chana comes off and melts to form a smooth sauce! If water dries up before that u can add more water for cooking.
image

For Chana masala

I strongly recommend using my recipe for Chana masala! image

For garam masala:
Please try to dry roast garam masala mix at home and grind to make your own garam masala powder…ready made is useless! If you like you can try using my recipe for Garam Masala too!
image

For anardana powder: (if you are using garam masala instead of the Chana masala)
Roast about 1/4 cup anardana seeds in a pan and then grind to a powder.

Note: All spices should be dry roasted till they acquire a deep color..only then do you get good garam masala/Chana masala and good black punjabi chole!

For the Bhatura dough
image image

3 1/2 cup flour
1 cop sooji/semolina
2 tsp dry yeast
1 1/2 tsp salt
1 1/2 tbsp sugar
3 tbsp oil
warm water mixed with sour curd to make dough

Method
Make a smooth but slightly loose dough of above ingredients. Cover and keep in warm place for atleast 1 1/2 to 2 hours till it doubles in size. Chill dough in the refrigerator, this helps relax gluten and reduce shrinkage while rolling and frying! Divide dough into balls. Roll into thin pooris. Deep fry quickly in scorching hot oil. It is important to use very hot oil to minimize the shrinking of bhaturas. Serve hot with garma garam Chole! Unused dough can be refrigerated & reused.

27 comments on “Mom’s JAGAT Famous Punjabi Chole Bhature!

  1. March 6, 2014 Payal Bhandari

    hello ruchi,
    how much sour curd and warm water did u use for kneeding the dough? i tried the chole yesterday. they were devine!! keep up the good work.all ur recipes r too good and so easy to make and so nicely explained.

    Reply
    • March 6, 2014 ruchiairen

      You can make a thin buttermilk kind of solution using sour yoghurt and water and use that to make the dough. The amount of water will vary according to climatic conditions and quality of flour.

      Reply
      • March 6, 2014 Payal

        thx 🙂

        Reply
  2. March 18, 2014 Shilpa

    This recipe is soooo good! Made it on a lazy Sunday, and even my 5 year old was licking his lips after he polished off his plate! 🙂

    Reply
    • March 18, 2014 ruchiairen

      Thanks Shilpa…so happy you and your family enjoyed the Chole!

      Reply
  3. March 23, 2014 sejal

    Why to cook chole for 2 hours, as it is already boiled n cooked. Also, to make chana masala, I don’t have badi elaichi. Is there any substitute for it, or can I omit it?

    Reply
    • March 23, 2014 ruchiairen

      Just omit the elaichi. As for the long cooking time, you do this so that the outer covering of the Chana melts into a smooth sauce and the spices penetrate and flavor the Chana well!

      Reply
  4. March 30, 2014 Ketaki

    Loved the recipe! delicious and easy to prepare 🙂

    Reply
  5. March 31, 2014 linisan

    How much onion and tomatoes and channa masala or garam masala do you put for 1 cup of uncooked channa.Thx

    Reply
    • April 1, 2014 ruchiairen

      For 1 cup Chana, use 1 small onion and 2 tomatoes. For Chana masala, it will depend on the spice level you like …..about 3 tsp should be medium spicy!

      Reply
      • April 20, 2014 deepa

        Awesome I made this and everybody loved it thanks for recipe

        Reply
        • April 20, 2014 ruchiairen

          Thanks so much, so happy you liked it! 🙂

          Reply

Leave a Reply

Your email address will not be published. Required fields are marked *