Chole bhature is one of the those Indian dishes which are popular throughout the world . It’s easy to make and very tasty to eat , also you can make it as spicy or hot as you can handle . This is my recipe is my version of this classic Indian dish .
I love Italian food . Any kind of pasta or pizza . My new pig out food is Indian food . I eat Indian food for like three days a week . It’s so good . ~ Jennifer Love Hewitt
- About 250 grams of chickpeas .
- Half a teaspoon of cumin seeds .
- Half a teaspoon each of turmeric , cumin , coriander and red chilli powder .
- One teaspoon of garam masala powder .
- Two ripe tomatoes and three large onions .
- About Fifty grams of ginger – garlic paste .
- Green chillies according to taste .
- Refined vegetable oil .
- Salt according to taste .
- Half a kilo of all purpose flour .
- A teaspoon of baking powder .
- Water .
Wash the chickpeas and soak it for three to four hours .
Sieve the flour and add the baking power along with about half a teaspoon of salt to the flour before mixing them . Add about two teaspoons of oil the flour and mix again . Gradually add water and kneed to make the dough and let it stand .
Roughly chop the onions , tomatoes and chillies and keep them aside . Heat about twenty – thirty ml of oil in a pan and heat it . Put the cumin seeds first , followed by the chopped chillies , onions and ginger – garlic paste . Sauté the onions for few seconds before adding the turmeric , cumin , coriander and red chilli powder to the pan and then mix well . Add the chopped tomatoes and stir again . Add the chickpeas , stir and then cover the pan for about five minutes.Add salt according to taste . Then remove the cover and add about 250 ml of water and cover again . Let it boil for about fifteen minutes , occasionally stirring it and adding extra water if necessary . Add the garam masala powder and stir again . Check if the chickpeas have softened just enough to melt in your mouth . If not , then heat it for another five minutes , otherwise remove this pan from the fire and let it cool ( Let it have a little more water than the consistency you need in your dish as it will lose water while cooling ) . Add little butter for extra taste .
Put a lot of oil in a deep bottomed frying pan to deep fry the bhatura . Take about a fist-full of the dough and kneed it well before rolling it into a circular shape with a rolling pin . Slowly drop it into the oil and let it fry for about thirty seconds , occasionally turning it over for consistency on both sides . Repeat for the number of breads or bhature you need .
Garnish the chole with thinly chopped onions and fresh coriander leaves and a slice of lemon and there you have your chole bhature ready to be served . Do not wait for the dish to get cold as the bhature are softer and tastier when warm .