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Punjabi traditional food: Chole Bhatura
How to make
Bhatura
Take maida, rava, salt, sugar and baking soda in a bowl. Knead normal dough by using warm water. Grease the dough. Cover it and keep it aside for 2 hours.
After 2 hours, dough is ready. Knead the dough again and make small lemon sized balls out of it. Dust the bhatura balls with maida and roll them out into oval medium sized pooris. Heat oil in a kadai. Keep the heat in medium and gently put rolled out puris into the hot oil. Fry them and let them puff up nicely. Fry both sides until golden brown. Remove from the oil. Bhaturas are ready to eat.
Chole
First, wash and soak chick peas overnight. Boil tea bag with water and strain it. Use this water to cook chickpeas. Now put chickpeas in pressure cook just enough water and cook it for 10-12 whistles. Keep them aside. Heat oil in a kadai. Add cinnamon, cloves, cardamom, cumin seeds, kala jeera and saunf. Saute them for few seconds. Then add minced ginger and garlic and cook for few seconds. Now add finely chopped onions, minced green chillies. Cook again till onions become golden brown. Once onions are done then add ginger garlic paste and saute until the raw flavour goes. Add finely chopped tomatoes and cook till tomatoes become mushy and oil separates. Add turmeric powder, chilli powder and salt to taste. Cook for few more minutes. Now add cooked chickpeas along with the water. If required add more water. Add chana masala and cook simmered for 15 minutes. Add chaat masala and cook for another few minutes. Garnish with fried onions, coriander leaves and fresh cream.
Now with delicious Chole with hot bhatura, onions, green chilies and pickle.
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