Sunday 27 July 2014

Punjabi Chole Bhature Recipe

• 2 cups Garbanzo Beans
• 2 tomatoes (chopped)
• 1 cup Tomato Puree or Paste
• 3 medium Onions (finely chopped in chopper)
• 2 cloves minced Garlic (optional as per taste)
• 1 tbsp. Ginger paste
• 2 Green Chilies chopped
• Salt to taste
• ¼ tsp. Turmeric powder
• 1½ tsp. Red Chili Powder
• 1 tsp. Coriander powder
• 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
• ¼ tsp. Garam Masala Powder
• 3 tsp. of Chana Masala Powder
• ¼ tsp. Cumin Seeds
• For Garnishing
• Coriander leaves
• 2 small Onions
• 1 Tomato (sliced in Rings)
1. Soak chhole/beans overnight in salty warm water with two tea bags. (adding Tea Bags will turn Chana Black in Color)
2. Boil Chole/Chana along with tea bags in pressure cooker/Microwave till they become soft.
3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
4. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready). Add Cumin seeds.
5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.
6. Add chopped Onions and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions)
7. Add coriander powder and fry for some time till it becomes light brown.
8. Add turmeric powder & chili powder and Salt to taste.
9. Add Garam Masala and Chana Masala and again fry for some time.
10. Add Pureed tomatoes and fry till the oil leaves from the sides.
11. Add chopped Green Chilies.
12. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
13. Add the same water which was left in pressure cooker while boiling Chole/Chana .
14. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
15. Garnish with Coriander Leaves and ring Onions and Tomato.
16. Serve with Bhatura

  • 1 1/2 cups plain flour (maida)
  • 10 gms fresh yeast or 2 tsp
  • 1 tbsp fresh curds (dahi)
  • 2 tbsp ghee
  • salt to taste
  • oil for deep-frying
1. Combine all the ingredients in a bowl and knead into a firm dough using water as required.
2. Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.
3. Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4") diameter circle.
4. Cook each portion lightly over a tava (griddle) for a few seconds on each side. Keep aside.
5. Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides. Drain on absorbent paper.
6. Serve immediately.

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  1. Great pairing and both definitely jives with each other.

  2. Perfect tasty platter.......... inviting recipe dear !

  3. such a lovely recipe that I would always love to have some ...really!

  4. my favourite describe it recipe very well...thanks..will try!