This is a wholesome meal loved by everyone - kids to adults! Some say it's a breakfast delicacy and some take it as a full meal, whatever you may call it, it is yummy and filling and just wow!
It is one of the tempting and flavorful dishes from Punjabi Cuisine.
For Chhole/Chickpeas Curry:
- Chickpeas/kabuli chana, soaked overnight – 1 cup
- Garlic cloves, sliced – 2 tablespoons (optional)
- 1 small piece of Ginger (instead of ginger and garlic separately, you can also use a teaspoon of Ginger Garlic Paste)
- Tea bags – 2 or 2 tablespoons tea tied in a muslin cloth
- Green chili, sliced – 4-5 (add less if you are adding red chili powder)
- Red onion, chopped – 1 medium
- Dried mango powder/amchur – 1 teaspoon
- Salt to taste
- 3-4 tomatoes
- Turmeric powder/haldi powder- ¼ teaspoon
- Coriander powder/dhania powder – 1 tablespoon
- Chana masala powder – 2 tablespoon
- Ghee – 2 tablespoon (can use oil also)
- Cumin seeds – 1 teaspoon
- Heeng powder (Asafoetida) – 1 teaspoon
- Bay leaf/tej patta – 1
- Cinnamon stick/dalchini – 1 stick
- Cloves/laung – 2-3
- Star anise/chakra phool – 1
- Black cardamom pods/badi elaichi – 2
- All-purpose flour/maida – 1½ cup
- Fine Semolina/suji – ½ cup
- Baking powder – 1½ teaspoon
- Sugar – 2 teaspoon
- Salt to taste
- Oil – 2-3 tablespoon
- Natural yogurt – ½ cup
- Warm water as needed
- Oil for deep-frying
- Lemon wedges
- Fresh cilantro (coriander) leaves
- Pickle – mango pickle or mix veg pickle specially tastes very good with this.
For The Chole:
- Soak Kabuli Chana or chickpeas overnight or for 4-5 hours.
- Pressure cook soaked Kabuli chana with water, salt and turmeric powder for about 4-5 whistles on medium heat.
- Let the pressure come off.
- Heat 2 tablespoons of ghee/oil in a pan; add heeng and cumin seeds and let the cumin seeds crackle
- Add garlic and ginger (or ginger garlic paste) and sauté for a minute.
- Make a paste of onion or finely chop them (depending on your taste)
- Add chopped onions/onion paste and sauté till the onion is golden brown.
- Add some salt to make onions golden brown.
- Next, add tomato puree and mix well to combine. If you have kids who can’t eat green chillies, you may add green chillies to tomato and make puree so they all blend in together)
- After that, add coriander powder, chana masala powder, and green chilies.
- Mix well again and cook for 5-6 minutes.
- Now, add this tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.
- Pressure cook for another 3-4 whistles. Turn off the heat and set aside.
For The Bhature:
- Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.
- Now, add yogurt and mix well.
- Knead into a firm dough using warm water.
- Apply little oil and cover it with a muslin cloth.
- Leave it for 2-3 hours.
- Divide it into 6-8 equal portions.
- Using a rolling pin, roll out into an oval/round shape. Repeat the same with all the dough balls.
- Heat oil in a pan. Slide the bhatura in hot oil, and deep fry till the bhaturas puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)
- Garnish chole with ginger slices, coriander, and onions.
- Serve bhature hot with the prepared chole, onions, sliced green chillies, pickle and lemon wedges.