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Ingredient
Punjabi chole bhature
Introduce
Ingredient
2
Tea bags
2 tbsp
Garlic cloves sliced
1-tbsp + more for garnishing
Ginger julienne
to taste
Salt
1 tsp
Mango powder
1 tsp
Pomegranate seeds
1/2 cup
Tomato puree
1 tsp
Coriander Powder
2 tbsp
Chana masala
1 tbsp
Jeera-
1/4 tsp
Turmeric powder
2-3
Clove-
1/2 tsp
Cumin seeds-
1 1/2 cup
Maida
1/2 cup
Suji-
1 tsp
Baking powder
2 tsp
Sugar -
-2-3 tbsp
Oil
-1/2 cup
Curd
as needed
Warm water
as needed
Oil for frying
Cooking instructions
* Step 1
Turn the heat to medium and pressure cook for about 15minutesor until they are soft discard the tea begs and spices and keep aside
* Step 2
Pressure cook the soaked chana with the tea begs-2,water,salt garlic cloves and whole spices for 5whistles on high heat
* Step 3
Heat 2tbsp oil in a pan add jeera add ginger and soute for a minute add onions and saute till the Onion is golden brown add tomato Puree and mix well and all masala powder mix well and cook for 5-6minutes
* Step 4
Now add masala to the cooked chanaand mix well add some water if needed
* Step 5
Cook covered over low heat for 10minutes turn off the heat and set aside
* Step 6
Combine the flour,suji,and all ingredients mix well add curd and mix well knead into a firm dough with water.apply little oil and cover it with muslin cloth.leave for 2-3hours
* Step 7
Divide it into 7-8equal.portions.roll out into an.round/oval shape
* Step 8
Heat oil in a pan
* Step 9
Deep fry till the bhature.puff up and both sides are slightly golden brown
* Step 10
Garnish chole with fried potatoes,ginger,lemon.and fried green chillies
* Step 11
Serve chole bhature with green chutney and salad
Note: if there is a photo you can click to enlarge it
Tag
Kabuli Chanasoaked overnight-
Tea Bags
Garlic Cloves Sliced
Ginger Julienne
green chilli sliced
onion, chopped
Salt
mango powder
pomegranate seeds
tomato puree
coriander powder
chana masala
jeera
turmeric powder
Whole spices -bay leaf
cinnamon stick
clove
Black cardamom
cumin seeds
maida
suji
Baking powder
Sugar
oil
curd
warm water
Oil for frying
For garnish fried potato, fried green chilli and lemon
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