Chole Bhature (Punjab)

Distinct to all other recipes that we discussed under the section of breakfasts, this one comes along with its side dish. Chole is actually the side dish for the fried bread similar to puri called Bhatoora. This Punjabi favorite is available throughout India including most South Indian restaurants. Sometimes the dish is also known as Chana Bhatoora.

Ingredients for Chole

White chickpeas 1 cup

Water 1 cup

Cumin seeds ½ teaspoon

Onion 1 (finely chopped)

Grated ginger 1 teaspoon

Grated garlic 1 teaspoon

Chole masala 2 teaspoon

Chili powder 1 to 2 teaspoons

Dried mango powder 2 teaspoons

Turmeric powder ¼ teaspoon

Coriander powder 1 tablespoon

Cumin powder 1 teaspoon

Vegetable oil 2 tablespoons

Salt to taste

Method §  Soak chickpeas overnight and pressure cook it for 3 whistles; drain and keep aside. §  Heat vegetable oil in a frying pan and add cumin seeds to crackle; add onion, ginger, and garlic and sauté till onion turns golden brown. §  Add chole masala, chili powder, dry mango powder, turmeric powder, cumin powder, coriander powder, and salt; sauté for a minute. §  Add boiled chickpeas and water; mix well. Cook in low flame for 12 to 16 minutes. And your Chole is ready.

Ingredients Bhatoora

All-purpose flour 2 cups

Curd 1 cup

Baking powder a pinch

Vegetable oil for deep frying

Salt to taste

Method §  Mix all-purpose flour, baking powder, and salt well; knead the mixture using curd to smooth dough and keep under wet cloth for an hour. §  Divide the dough into several big lemon-sized pieces, and roll them in between your palms to get them round. Press each ball to thin discs using a chapatti press. §  Heat vegetable oil in a deep fryer or a deep pan. Fry each pressed flour discs in heated oil on both sides. §  Once your Bhatoora is puffy golden, remove it using a kitchen spatula. Drain oil from the cooked Bhatoora using kitchen tissues. Serve hot with Chole.