Panjabi Chola Bhatura

Chole bhature is very popular  recipe in north India. Specially in Panjab  Chole bhature is also familiar as a name of Chola poori because the bread of chole bhature is one kind of puri. There are different variation of chola bhature , paneer bhature , aloo bhatura. I am missing my college days in Delhi Because of  Chola Bhatura . You can eat any where in delhi even in roadside shopes as it has awesome flavor and is available in  cheap rates  !!!!






Ingredients for chola 
2 cup kabuli chana (white chick peas), soaked overnight
1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
 2 Dal chini(cinnamon stick )
1 tsp amla powder
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
1 tbsp chopped ginger (adrak)
1 tbsp chopped  garlic (lehsun)
2 tej patta (way leaves)
 2 tbsp whole garam masala
2 tsp  red chilli powder
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste
2 tbsp chopped coriander leaves
NOTE :-You can use Chola masala powder place of whole garam masala .Chole masala is a blend of spices which is readily available at most grocery stores.

Method :-

kabuli chana (white chick peas), soaked overnight.
Amla powder gives nice flavor to chhole.We are using Tea bag so it will give nice color for chola.

Pressure cook the Kabuli chana with the tea bag for 3-4 whistles until they are soft . keep aside with water We will use in chola gravy  . Remove  the tea bag and cinnamon stick.

Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the all whole garam masala and bay leaves .
Now Onion, Green chilli,  ginger and garlic and sauté till the onion is golden brown.

Add the chole masala, chilli powder, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.

Now cook for 2 min at low flame and add tomato puri . If you don't want to add tomato puree then you can use dry mango powder .
Now cook for 5-6 min at medium flame .

Oil and masala seperates, that means it has cooked .

Add the Kabuli chana along with existing water and mix well. Cook it for 10 to 15 minutes at medium flame.

Now add some coriander leaves. You can temper your chola with pure ghee and Ginger garlic , whole red chilli .

Now spicy chola is ready!!!!!!!!!!!!!!









For the bhature
1 cup all purpose flour (maida)
1 tbsp semolina (suji/rava)
2 tbsp curd
1 1/2 tsp oil
salt to taste
1/2 tsp carom seeds
oil for deep-frying
Method :-

Combine the flour,semolina, curd, oil ,carom seeds and salt.(You can add pinch of Baking soda )
knead into a firm dough with (1/2 cup)water.Knead the dough very well till it is smooth. Apply some oil on top
Cover with a wet muslin cloth and rest the dough for 40-50 minutes at warm place.

Divide the dough into 6 equal parts and  roll out into circles like chapati .

Deep fry  in hot oil till the Bhaturas puff up.
 (press it softly with spatula while frying the bhature where you need to press the center part lightly with a frying spoon so as to help it to puff up)

And now both sides are golden brown.

Now Chola-Bhatura is ready to eat.

Serve hot with the chole, sliced onion and lemon wedges.  !!!