Amritsari Chole Bhature/Deep Fried Indian Puffed Bread with Chickpeas Curry
- luvlittlehearts
- Dec 30, 2015
- 3 min read
Ingredients:
Bhature 1 cup Flour (Maida) 1/2 cup Suji (Semolina) 1/4 cup Dahi (Curd) 1/4 tsp Baking Soda 1/4 tsp salt 1/4 tsp Sugar Water to make dough For Chole: 1 cup chole/chickpeas 1 big onion grated 1 tsp giner paste 1 tsp garlic paste 1/4 tsp Turmeric 1 tsp Coriander powder 3 medium tomatoes 1/2 tsp Garam Masala
1 tsp shahi jeera 1 tblsp Green Coriander chopped
2 tsp lime juice For tempering 2 tsp Ghee 1 small onion 1 small tomato 1 green chilly 1 tsp Chana Masala 1/4 tsp Red Chilly Powder
1 tsp cumin powder
1 tsp garam masala powder
1 tblsp Oil
Method: To Make Bhature :Soak suji in 1/2 cup water for 15 - 20 minutes to make it soft. Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 - 3 hrs in a warm place. Once it is ready it will be double in size. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again. To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Serve with chole and mix pickle.
To Make Chole: soak choles in in water overnight. Dip Tea Bags and Black Cardamom in the choles. Pressure cook Choles until 5 whistles or more until they are cooked and tender. Once cooked discard the tea bags. You can keep the Black Cardamom in the Chole’s thats fine. Make puree of Onion. Keep it aside. Also make Tomato Puree and keep aside. Take a Pan and keep on low heat. Now roast Cumin Powder, Coriander powder, Chili powder, Green Cardamom, garam masala Powder, & Turmeric powder. Roast for 2 mins on low flame. Keep this aside. Use only 1 t/s of this garam masala powder else your choles will taste spicy and more of masala. Take a big vessel Or wok add 2 tbsp Ghee. Once hot, sauté shahi jeera along with bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and saute. Now add chopped onion. Saute for a minute more. Put onion puree and sauté for 3 mins Or Until golden brown in color. Combine 1 t/s of roasted masalas and sauté for 3 mins more. Add tomato puree and sauté for 2 mins more. It is time to add cooked Choles. Combine all of them and mash some choles with the back of spoon. Add water as consistency required. Add Lime juice and salt as per taste. Cook for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves. Your Amritsari Chole is ready. Serve hot with fried Bhatures!
Note: Heat the oil well so that bhaturas do not absorb extra oil and they fluff well. Drain the bahturas on a tissue paper to drain out excess oil.
Happy Cooking!
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