Whenever we roam out in the city for shopping, it's somehow lunch time. No matter how early we endeavour to reach home it ends up being 1 o' clock. And that really leaves me no time to cook up a meal. We often order delicious dishes of Punjabi, Mughlai and South Indian cuisines. If we want Punjabi dishes, chole bhature is a must (naturally) in our lunch. I love the puffy nature of the bhature and the side dish is simply spicy.
For Bhature:
Ingredients:
Maida/APF - 2 cups
Rava/semolina (fine) - 2 tbsp.
Sour curd - 1/4 cup
Baking soda - 1/4 tsp.
Salt (to taste)
Oil
Sugar - 1/2 tsp.
Method:
In a bowl, mix maida, rava, baking soda, salt and sugar. Add sour curd and mix. Add required water and knead it into a stiff dough. Pour little oil on the top. Cover and keep aside at least for 2 hours or upto 4 hours (Cover the dough with a damp cloth during summer).
Heat the oil to deep fry in medium-low flame. Divide the dough into equal-sized balls. Take one ball and roll into it a smooth one without any cracks. Flatten the balls into circles or in oval shape. Once the oil is hot, slowly slide the circle and press lightly with the slotted spoon. This forces the bhatura to puff up. Turn and cook on other side. Don't fry for a very long time. Remove and place them on an absorbent paper. Continue the process with the remaining balls. Serve hot with chole.
Pindi chole is always prepared first before preparing the bhature.
For pindi chole:
Ingredients:
White chickpeas - 1 cup
Onions - 3 (chopped)
Garlic - 2 (grated)
Ginger - 1/2 inch (grated)
Green chillies - 2 (slit)
Tomato puree - 1 cup
Cumin seeds - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Garam masala - 1/2 tsp.
Roasted and powdered cumin - 1 tsp.
Coriander powder - 1 tsp.
Anardana/Pomegranarte seeds (powdered) - 2 tsp.
Tea leaves - 2 tsp.
Green chillies - 2 (slit)
Salt (to taste)
Oil
To garnish:
Onion rings
Coriander leaves
Lemon slice
Method:
Soak the chickpeas overnight. Drain the soaked water and add fresh water to the chickpeas. Tie the tea leaves in a muslin cloth and add it to the chickpeas. Then add a little bit of salt. Pressure cook or cook the chickpeas separately till they are tender. I used to cook separately as the tea leaves stain the chickpeas well.
Heat the oil in a kadai and add cumin seeds. When they splutter, add the onion pieces and saute till they turn translucent. Add ginger, garlic and green chillies and saute for 2 minutes. Add tomato puree and saute till it releases oil.
Add red chilli powder, coriander powder and cumin powder and saute for a few seconds.
Meanwhile, mash 25% of the chickpeas and add all the chickpeas along with water (if any). After 2 to 4 minutes add the powdered pomegrante seeds. Cook till the gravy thickens or dries. Check for salt and add if required. Add garam masala and garnish with onion rings, coriander leaves and lemon slices.
Enjoy with Bhature.
Sent Punjabi Kadhi off to "
Flavours Of Punjab" event hosted by Pari and started by
Nayna.
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