After a long time there is savory recipe on the blog and that too is not cooked by me, but by my dear husband. And this time, It is my fault that I didn't put it up earlier, though it was made during Diwali. My husband mostly cooks non-vegetarian food and I am the one who cooks the vegetarian . This time, he decided to give me a full day break and I was not even allowed to enter the kitchen. It was a blessing, as I was already very tired making Diwali sweets. Though I have only put the Coconut Pistachio laddus on the blog, I had also prepared Churma Ladoo and Kalakand. I decided not to put these recipes on the blog, as Churma ladoo though very delicious, was very tiresome to make. And I don't want anyone to go through that ordeal : -D . And the Kalakand didn't turn as good as it is available in market. Maybe , I will try a different recipe for it and then post.
The Chole Bhature came out very delicious and everyone loved it. Usually the Bhature are very heavy and oily and you can't eat more than one .These were one of the best Bhature I had, light and not oily at all.
For the Chole :
250 Gm Chickpeas (Chole/Kabuli Chana)
1 teabag ( this is used to give the black color)
4-6 Big Black Cardamom (Badi Ilaichi)
Salt acording to taste
1 tsp Black Salt
3-4 Green Chilies finely chopped
1 piece Ginger finely chopped
2-3 Tomatoes finely chopped
2-3 tsp Coriander Leaves finely chopped
1 Onion finely chopped
1/2 tsp Mango powder (aamchur)
1 Tbsp Garam Masala
Red Chillies accoding to taste
2 tsp dry Coriander Powder (Dhania powder)
oil to cook
2 Bay Leaves
2 tsp Chole masala
For the Bhature:
2 cups All purpose flour (Maida)
1 cup curd/yogurt
Vegetable oil to fry
1 tsp salt
1 tsp baking soda
For the Chole:
- Soak chickpeas overnight.
- Add Chickpeas along with salt and teabag in the cooker .Add enough water. Cook it in a pressure cooker till 3-4 whistles. Do not over cook. The tea bag gives it the black color.
- Drain the Chickpeas and do not throw the water. It will be used later.
- Heat oil in the pan .Add bay leaves,Cardamom.
- When they crackle, add ginger,green chilies and onion. When onion is light brown, add tomato and coriander powder,chilli powder garam masala.
- Add Chickpeas and mix well for 2-3 minutes, Then add chole masala, amchur and ginger and black salt.
- Add the water in which Chickpeas was cooked and cook it for 10 minutes
- Mash some chickpeas , it will make the gravy thicker.
- Before Serving you can add some butter or ghee and garnish with Coriander Leaves /Paneer Cubes
For the Bhature:
- In a large bowl ,mix salt, baking soda and all purpose flour.Add 2 tsp oil and mix it well.
- Knead a soft dough using Curd/Yogurt.
- Cover the dough with a wet cloth and let it ferment for around 7-8 hours.
- Heat oil in a deep pan.
- Divide dough into 12 equal parts. Roll it in a thick round or oval shape.
- Deep fry till it is slightly brown .
- Serve hot with Chole,onion rings salad, sliced lemon and some pickles/achaar :)
Recipe Source: Adapted from CookHealthy