CHOLE-BHATURE…. One is incomplete without the other!
When dark spicy 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, and a MUST try!!
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.
For Chana masala
I strongly recommend using my recipe for Chana masala!
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!
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
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
Make a smooth but slightly loose dough of above ingredients. Cover and keep in warm place for at least 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.