Amritsari Chole and Bhature


Recipe: 

Cuisine: Indian Vegetarian
Category: Fast Food / Main Course
Preparation time: 8 hours (soaking time)
Cook Time: 45 minutes
Serving Size: 5 - 6 person
Author: Bhumika Joshi

Measurements:

  • 1 Cup = 250 ml
  • 1 tbsp = 15 ml
  • 1 tsp = 5 ml

Ingredients:

  • For cooking chickpeas;
    • 2 cups kabuli chana (white chickpeas)
    • 1 tea bag
    • 2 inch cinnamon stick
    • 1 large tej patta (bay leaf)
    • 1 black cardamom 
    • salt as per taste
  • For gravy:
    • 3 tbsp cooking oil
    • 1 large finely chopped onion
    • 1 green chili finely chopped 
    • 2 inch ginger finely chopped 
    • 2-3 medium size tomatoes finely chopped 
    • 2 tsp cumin seeds 
    • 2 tsp coriander  powder
    • 1/2 tsp turmeric powder 
    • 1 tsp red chili powder 
    • 2 tsp amchoor powder (dry mango) / anardana powder (dried pomegranate seed powder)
    • 2 tsp garam masala / chana masala
    • 1 tbsp tightly packed coriander leaves roughly chopped 
  • For bhature 
    • Traditionally approach:  
      • 2 cups all purpose flour 
      • 1/2 tbsp semolian (suji / rava)
      • 1/4 tsp baking soda
      • 1/2 tsp baking powder
      • 1/2 tsp salt
      • 1/2 cup yougurt / sour curd
      • 3/4 tbsp milk (to knead the dough)  
      • Vegetable oil for deep frying
    • Quick workaround
      • All purpose flour mini tortillas
      • Vegetable oil for deep frying

Method:

  • For Amritsari Chole
    • Wash and soak kabuli chana in enough water for at least 8 hours or overnight.
    • Discard the soaking water and add fresh water for boiling. Also add black cardamom, cinnamon stick, salt, tej patta and tea bag. (tea bags give a nice dark color to the chana)

    • Pressure cook it for 2 whistles on High and 15 mins on low heat or cook till they are soft. Discard the tea bags and whole spices.

    • Now heat the oil in a pan and once hot add the  cumin seeds and let them sizzle.
    • Add the green chili and ginger.
    • Now add chopped onions and cook till they get light brown in color.
    • Further add chopped tomatoes. Cook till the tomatoes are slightly soft. 
    • Add dry spice powders (red chili powder, coriander powder, turmeric powder, amchur powder / anardana powder and garam masala / chana masala).
    • Let the masala cook well till the oil separates from the sides of the pan.
    • Mix well and add cooked chole with its water. 
    • Let it simmer for some time till you get the desired consistency. 
Note: Amritsari chole are best served with kulcha, bhatura or puri's.

  • For Bhatura's:
    • Traditionally Approach:  
      • In a large bowl combine the flour, semolina, sugar, salt, baking powder and baking soda.
      • Then add oil and mix it well with your hands.
      • Gradually, add the yougurt and milk, knead the dough.
      • Apply oil on the ready dough and cover it with damp cloth, set it aside atleast for 1 hour.
      • After the resting time, make balls out of the dough.
      • Heat the vegetable oil in the wok on medium-high heat.  
      • Roll each dough ball in circle or oval shape.
      • Check if the oil is sufficiently hot (Drop a small piece of dough in oil and it should float immediately.)
      • Deep fry the bhature's and gently press then with a laddle until it puffs.
      • Place the fried bhature's in a tissue paper to soak the excess oil.
    • Quick Workaround: 
      • Heat the vegetable oil in the wok on medium-high heat.
      • Deep fry the all purpose flour mini tortillas.
      • These easy peasy Bhatura's can be made on busy days or when you have guests for dinner and you want to save some time. 😉


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