Chole Bhature

Chole Bhature घर पे मेरे आसान तरीके से बाजार जैसे छोले भठूरे ज़रूर बनाना,Chatpata Chole Bhature 2020

Chole bhature ( छोले भटूरे ) is a food dish originating from northern India. 

It is a combination of chana masala (spicy white chickpeas) and bhatura, a fried bread made from maida. There is a distinct Punjabi variant of the dish.
Chhole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney, or achaar.

Bhatoora (also known as Batoora, Bhatura, Batura, Pathora, or puri) is a fluffy deep-fried leavened bread originating from the Indian subcontinent. Variations include aloo bhatura (bhatura filled with potato) and paneer bhatura (bhatura filled with cottage cheese). It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.

Ingredients: 

Bhature
3 tbsp semolina
8 tbsp room temp water
2 cups ap flour/ maida/ plain flour
1 tsp salt
1 tsp sugar
½ tsp baking powder
2 tbsp cooking oil
3 tbsp room temp. yogurt

Chole
2 tbsp ghee
3 tbsp mustard oil
1 bay leaf
3 dry red chilies
1 tsp cumin seeds
1 cardamom
2 chopped garlic cloves
1 tbsp chopped ginger
1 chopped medium red onion
¾ tsp salt
¼ tsp turmeric
1 tsp red chili
1 tsp ground coriander
4 tbsp tomato puree
750-gram boiled chickpeas
¾ tsp garam masala
3-4 green chili
½ tsp ajwain / caraway

Instructions:

1. Soak semolina in a small bowl with 4 tbsp room temperature water
2. Using a separate bowl, mix ap flour with salt, sugar, baking powder, cooking oil, room temperature plain yogurt
3. Add the soaked semolina to the ap flour mixture along with another 4 tbsp water
4. Knead for 8-10 minutes

5. Coat with oil and cover with saran wrap and allow 30 minutes of rest
6. After 30 minutes, the dough should create about 10 balls
7. Using a couple drops of oil, flatten it out using your fingers tips
8. Roll out to a round shape that’s medium in size using a rolling pin
9. Deep fry until light golden brown and set aside

10. Add ghee to a pan along with mustard oil, dry red chilies, cumin seeds, and cardamom and stir for 30 seconds
11. Continuously stir as you add the chopped garlic, ginger, and onion
12. Sauté until light brown
13. Stir in salt, turmeric, red chili, ground coriander and a splash of water
14. Add tomato puree and sauté for 6-7 minutes
15. Add in the boiled chickpeas, garam masala, caraway, and green chili
16. Garnish with fresh coriander and thinly sliced ginger before serving
17. Ready to Enjoy!

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