After wrapping up the monotonous week, it’s time to freshen up with some thrilling stuff. Those of you who are passionate about cooking, what are you planning to try your hands on this monsoon weekend? How about some garma garam chhole bhature the truly Punjabi way. You can treat your friends and loved ones at home or unwind yourself to heaps of it. Try this easy recipe of spicy, tangy and exoticAmritsari Chole Bhature. This one is one big monsoon temptation you can’t resist. Just go sinful with it.
Preparation time : 30 mins
Cooking time : 30 mins
Serves : 8
Ingredients for chole :
Chole 2 cups
Tejpatta 2 leaves
Dalchini sticks 2
Tea bag 1
Salt 1 tsp
Meetha soda 1 tsp
Water 6 cups
Green chillies 2
Boiled potato 1 big
Chana masala 2 tsp
Garam masala ½ tsp
Red chilli powder 1 tsp
Salt ½ tsp
Black salt ¼ tsp
Tamarind powder 1 tsp
Coriander powder 1 tsp
Anardana powder ½ tsp
Chaat masala ½ tsp
Kasoori methi 1 tbsp
Ingredients for tempering :
Oil 1 tbsp
Ajwain ½ tsp
Degi mirch 1 tsp
Ingredients for golden crispy bhaturas :
Maida ½ kg
Milk ½ litre
Fresh curd 2 cups
Baking soda 1 tsp
Salt 1 tsp
Sugar ½ tsp
Oil For frying
Direction :
Chole –
· Wash chole properly and soak them for three hours in a big vessel of six cups of water.
· After three hours put chhole in a pressure cooker with the same water.
· Add tejpatta, dalchini stick, salt and tea bag and let it whistle once on high flame.
· After one whistle turn off the gas and let the pressure comes out on its own.
· Once the pressure is released, open the cooker and add meetha soda in it.
· Keep it uncovered on a low flame for another half an hour stirring occasionally.
· When the chole become soft turn off the gas and remove tejpatta, dalchini sticks and teabag from it.
· Sieve the chole and collect the chhola water in a separate bowl keeping aside to use later.
· Spread chole in a big flat plate.
· Mix all the dry masalas together and sprinkle on the top layer of chhole.
· Add the stored chola water in it and mix well.
· Cut the boiled potato in eight big pieces and fry them.
· Fry the whole green chillies .
· Put the fried potatoes and green chillies in chhole.
· For tempering, heat the oil in a pan. Put ajwain and degi mirch in it.
· Switch off the gas and put the tadka in prepared chhole.
· Garnish with green coriander and serve hot.
Directions to make bhatturas:
· Boil the milk on high flame. Add curd when it begins to boil and simmer the gas. Water and paneer will get separated.
· Cook it for 10 minutes stirring occasionally on a low flame. Let it cool at room temperature.
· Take maida in a big bowl. Add salt, sugar and baking powder in it.
· Make a stiff dough by adding paneer and paneer water in it.
· Keep it in a closed container for five to six hours for fermentation.
· When the dough gets ready after six hours, heat oil in a frying pan to fry the bhaturas.
· Make small balls of maida and roll them in oval shape.
· When the oil is hot enough, put the rolled bhaturas in it and fry them till golden.
· Take them out on a tissue paper to soak excess oil.
· Once bhaturas are ready, serve them hot with sizzling chole.
Serving ideas: Serve it with raw mango pickle and vinegar onion salad as a party snack.
This dish is liked by almost all over India and even abroad. It tastes real good. You will forget its calories in its delicious taste. No matter how the chole Bhature sold outside tempt us, choose to have the home-made ones made in a hygienic manner with love.
[“source-thestatesman”]
