Punjabi Chhole Bhature
|Kabuli chana||2 Cup (32 tbs) (Chickpeas/Garbanzo Beans)|
|Turmeric powder||1 Pinch|
|Cardamom seeds||1⁄4 Teaspoon|
|Cinnamon powder||1⁄2 Teaspoon|
|Cloves powder||1⁄2 Teaspoon|
|Oil||4 Teaspoon (1 Teaspoon Plus 1 Tablespoon)|
|Tamarind concentrate||2 Teaspoon (Adjust Quantity As Per Taste)|
|Water||6 Cup (96 tbs), to soak chickpeas, use same water to cook|
|Cumin seeds||1 Teaspoon|
|Asafoetida||1 Pinch (Hing)|
|Ginger paste||1⁄2 Teaspoon|
|Garlic paste||1⁄2 Teaspoon|
|Onion paste||1 Cup (16 tbs)|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Garam masala||1⁄2 Tablespoon|
|Chole masala||1 Tablespoon|
|Wheat flour||1 Cup (16 tbs) (Atta)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Yogurt||1 Cup (16 tbs)|
|Hot oil||2 Tablespoon (For Deep Frying)|
|Salt||1 Teaspoon (Adjust Quantity As Per Taste)|
|Warm milk||4 Tablespoon (Adjust Quantity As Needed To Knead Dough)|
|Finely chopped fresh coriander||1 Tablespoon|
Sieve all dry ingredients, add oil and mix.
Soak bread slices in water.
Add the bread slices to the bhature dry ingredients.
Now add water and knead dough.
Plastic wrap it and let it ferment for about 4 hrs.
For chole, soak beans and then pressure cook them until done. While cooking add turmeric, clove, bay leaves, coriander seeds and cinnamon to it.
To make chole, heat a pan and add oil to it.
Crackle cumin seeds and add ginger-garlic paste to it. Fry for a minute.
Add onion paste. Saute until golden brown.
Add tomato paste. Add chole, garam masala, turmeric powder and chili powder (if needed).
Add salt and stir well.
Separate some chickpeas and mash them for later use.
Add water if needed and simmer for 15-20 minutes.
At this point add the mashed chickpeas.
To make bhaturas. make small balls of the dough.
Flatten them using rolling pin.
Fry these in oil until slightly golden.
Serve hot with chole.