While growing up we used to have Chole Bhature made by my mom. Her chole Bhature were exceptionally good. Till now I have not come across anyone making it like her. I still remember how one of her crew members used to make the dough and then it was kept covered in the sun for the whole day to rise. Rising is important because that makes the dough light which is key for making super fluffy Bhatures. She always used homemade curd to make the dough and that’s why it didn’t taste heavy like restaurant ones. Most restaurants use baking soda but she always used natural products, and just like her even I use yoghurt.
My husband and kids are ready to eat these any time and recently I had one big fan in my kitty. My nephew was visiting us and I have created few of his favourite foods on the menu to cook. Somehow I could only make chole Bhature on the day when he was travelling. He absolutely loved it and with each and every bite complimented me as well. While leaving he even told me to pack few so that he can have those on the flight back home. This type of appreciation coming from an eight-year-old was overwhelming for me. My sister still complains that he wants the same taste in hers too.
Coming straight to the recipe…..
4 cups – chickpeas soaked overnight and boiled with 2 tea bags and a few whole spices, like Bay leaf – 2, black cardamom-2 ,cinnamon—1 long stick,2-3 green cardamom and few green chillies.
Discard the tea bags after boiling, putting tea bags is important because we are making Pindy chole and this will give it the desired colour. Remove all the whole spices now and strain the water. Keep this water aside because we will use this water in chole gravy.
In a pan add 2 table spoon of oil.
Add 1 big onion chopped really fine.
Add 2 teaspoons of ginger garlic paste.(I always use fresh homemade paste and that makes a big difference in the taste)
Saute it for a while till the raw taste is gone. Now it’s time to add our dry spices.
One teaspoon of Anardana powder
One teaspoon of amchur powder
One teaspoon of Dhaniya powder
One teaspoon of Garam masala powder
One teaspoon of Kala Namak
One teaspoon of Kashmiri Mirch powder
One teaspoon of turmeric powder
Add all the dry masala in the pan and mix them thoroughly. Saute for a few minutes and add two medium size chopped tomatoes.
Saute them for a while. When the oil starts to separate add chole to it. Add around one cup of the water which we have kept aside.
Simmer it on medium flame. Once the gravy thickens as per our liking switch off the flame.
Here comes the tadka part which is the soul of this chole.
In a tadka pan add one table spoon of desi ghee.
Add one table spoon of dry roasted jeera powder.
2-3 cloves of finely chopped garlic.
one teaspoon of Kashmiri Mirch.
A pinch of Hing.
Mix it after giving the tadka and adjust the salt
Serve it in a bowl topped with some ginger julienne and sliced green chillies.
5 cups of all purpose flour
1/2 cup of fine semolina
Mix this and make the dough with the help of yoghurt or homemade curd. I used one cup of greek yoghurt and later added water. Your dough should be of a normal and soft consistency. Don’t make it watery, otherwise, you won’t be able to roll it after the process.
Keep this overnight or if you forgot to do that keep it in the oven for 5-6 hours with the oven light on.
In a wok add sufficient oil for frying.
Roll the dough and size should be bigger then poori. Then fry it. Drain any oil on a paper towel and serve it with slices of onion and lemon.
Please do try this and let me know your feedback. One thing I can assure you that this won’t be heavy on the stomach and the whole family will enjoy it.