Chole Bhature

At last my hubby said it openly that I am addicted to blogging. Well… I am guilty of the fact that I am shamelessly, completely addicted to blogging. For every half an hour I check my blog for comments and in between I am busy with checking other blogs. From now onwards I am planning to leave my laptop upstairs. It’s not because I want to stay away from my blog. It’s just because it will help me getting some exercise of running up and down. (I can see my hubby nodding in agreement now). Before blogging came to picture, first thing in the morning I used to get up and have my breakfast. Now all I can think of is checking my blog as soon i get up. Oh yes!!! Sometimes I do this even before I brush my teeth. Ah!!! The power of blogging.
Now a days it’s become a habit to have food once I finish cooking and clicking. Both go hand in hand. It’s become kind of unsaid agreement between me and my hubby. We both are happy as long as I get to click pictures and he gets yummy things to eat;)

Today I am posting a recipe of Chole which I learnt from my Amma. I made Bhatures to go along with Chole. I adapted the recipe of Bhatures from Asha’s Blog. A delicious recipe from Punjab which is served for breakfast has become very much loved brunch and dinner in our house hold. This may not be the authentic way to make Chole Bhature but this is how I make it at home. The soft and spongy Bhatures with saucy Chole is a combination made in heaven.

Chole Masala

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Chole Masala
Prep Time: 10-15 mins (excluding soaking time)
Cooking Time: 25-30 mins
Serves: 3-4

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Ingredients:
1 cup White Kabuli Channa
2 big Onions
3 large Tomatoes/1 canned Tomato
1 inch Ginger
2-3 cloves Garlic
½ tsp Amchur Powder/Marble Sized Tamarind
½-1 tbsp Sugar
1 tsp Garam Masala
½ tsp Kitchen King Masala
½ tsp Channa Masala (optional)
1-2 tbsp Kasuri Methi
2 Cardamoms
2 Cloves
½ inch Cinnamon
2-3 tbsp Coriander Leaves, chopped
1 tsp Cumin Seeds
1 tbsp Oil
Salt to taste

Chole Masala

Method:
Soak kabuli channa over night in enough water with little cooking soda
Drain and wash well and cook it in pressure cooker with enough water for about 15 minutes.
In a mean while, grind onion, ginger, and garlic along with cardamom, cloves and cinnamon without adding any water.
Score a cross with a sharp knife in the base of each tomato and place them in boiling water and leave for 2 -3 minutes.
Drain and allow them to cool. Then peel the skin and make a puree in food processor and keep it aside.
Heat ghee or oil in a frying pan and add cumin seeds to it.
When it splutters add the ground masala paste and fry in medium flame till ghee separates from it.
Add garam masala, kitchen king masala and channa masala and sauté it for a minute.
Now mix tomato puree and keep stirring constantly until the moisture is completely absorbed.
Add salt, amchur powder, sugar and cooked channa with its water and cook till gravy turns thick.
Remove from fire and garish with chopped coriander leaves and serve hot with bhaturas or puries accompanied with finely chopped onions and lemon pieces.

Chole Masala

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Bhatura
Prep Time: 10 mins (excluding resting/rising time)
Cooking Time: 10-15 mins
Serves: 3-4

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Ingredients:
2 Cups Plain Flour
2 tbsp Plain Yogurt/Sour Cream
1 tsp Baking Powder
1 tbsp Oil
Salt to taste

Chole Bhature

Method:
Mix all the ingredients above and knead well using enough water to make soft dough.
Cover it with wet cloth and keep it in a warm place for 2-4 hours.
Make a lemon sized ball and roll them out to chapatti sized circles with ¼ cm thickness.
Heat oil in a deep frying pan and fry bhaturas till they turn slightly golden and place them on paper towel.
Make sure that you don’t fry the bhatures long because you want them to be soft and light golden.
Serve them with Chole and vegetable salad and relish.

Chole Masala

Also Tried Trupti's and Lera's Chole recipe. Both the recipes are the keepers.