Chole have been introduced in Indian cuisine with the introduction of kabuli chana to the Indian subcontinent. Before that Bengal gram was the main legume used in cooking Indian recipes. This dish is basically originated in North India. Punjabis are the first one to introduce kabuli chana into cooking. The nutritional value of chickpea has also led the popularity of the dish among the various Indian cuisines.
200 gms Chole (Chick Peas)
1 Tomato Puree
2 Bigsized Onions ( 1 Onion Puree other chopped)
2 Tea Bags
2 tbsp Garlic paste
2 tbsp Ginger paste
1 inch Ginger chopped
3 tbsp Ghee
3 Bay Leaves
1 tbsp Shahi Jeera
1/2 Lime Juice
1 tbsp Sugar
1/2 t/s Amchur (Mango powder)
1 tbsp Anardana powder (Pomegranate Seed Powder)
2 cups Water or as consistency required
Salt as per taste ( I have used Rock salt+White salt)
Chole Masala Ingredients
1 tbsp Turmeric (Haldi)
1 tbsp Cumin (Jeera) Powder
1 tbsp Peppercorn
1 tbsp Fennel (Saunf) Powder
1 tbsp Cumin seeds
1 tbsp Coriander seed (Dhaniya) Powder
2 tbsp Red Chili Powder
2 to 3 Cinnamon sticks
1 Large Black Cardamom (Badi Elaichi)
1 Green Cardamom
5 to 6 Cloves
1 Mace (Javitri)
Very important soak choles in in water overnight.
Dip Tea Bags and Black Cardamom in the choles. Pressure cook Choles until 5 whistles or more until they are cooked and tender.
Once cooked discard the tea bags. You can keep the Black Cardamom in the Chole’s thats fine. Make puree of Onion. Keep it aside. Also make Tomato Puree and keep aside.
Take a Pan and keep on low heat. Now roast Cumin seeds, Cumin Powder, Coriander seed powder, Chili powder, Green Cardamom. Also add Fennel seed Powder, Turmeric, Pepper corn, Cloves. Don’t forget to roast Mace, Cinnamon sticks as well. Roast for 2 mins on low flame. Keep this aside.
Take a big vessel Or wok add 2 tbsp Ghee. Once hot saute shahi jeera along with bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and saute. Now add chopped onion. Saute for a minute more.
Put onion puree and saute for 3 mins Or Until golden brown in color.
Combine roasted masalas and saute for 3 mins more.
Add tomato puree and saute for 2 mins more.
Its time to add cooked Chole’s. Combine all of them and mash some choles with the back of spoon.
Add water as consistency required. Add Lime juice, anardana powder, amchur powder and salt as per taste.
Cook for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves. Chole is ready. Serve hot with fried Bhatures!
3 cups Flour ( 1 took 2 cups Refined flour and 1 cup Wheat Flour)
2 tbsp Baking Powder
3 tbsp Olive Oil Or Vegetable Oil
10 tbsp Thick Yogurt
4 to 5 tbsp Warm Water
3 cups Oil
Salt as per taste
Sieve flour, salt and Baking Powder.
Add yogurt, oil, warm water.
Combine all with your fingers to knead. Knead for 15 to 20 mins unless it shapes into a smooth ball. The more you knead the better your dough would be.
Now cover this with a damp cloth and keep in a humid place. Keep aside for 2 hours to rest.
You form medium sized balls about 2 inches and roll them with a roller. Dust some flour before rolling.
Shape them into round shape as you make rotis but keep the thickness slightly thick than Rotis. You can roll them into round shape or even triangular shape looks great.
Now take a deep frying pan add oil. Wait until oil is fuming. Now gently place Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of spoon while frying Bhaturas. Fry from both sides and it should be light golden brown.
Place the fried Bhaturas on paper napkin to remove excess oil. Bhaturas taste great once hot so fry them just before eating. Serve with Amritsari Chole with hot Bhatures along some salad or raita. Also you can club with Sweet dahi or chutney along with your Amritsari Chole Bhature.