Punjabi-style chole bhature recipe to make at home
Upgrade your Sunday brunch at home with this delicious chole bhature recipe by chef Sanjeev Kapoor
Ingredients
1 cup soaked chickpeas2 tea bags Salt to taste2 tbsp desi ghee (clarified butter)1 tsp cumin seeds2 green chillies1 tbsp ginger-garlic-green chilli paste1 tbsp coriander powder1/2 tsp cumin powder1 tsp red chilli powder1 tsp chole masala1/2 tsp dried mango powder1 tbsp dried pomegranate seeds, roasted and coarsely crushed1 tsp garam masala5-6 2 1/2 cup refined flour (maida)1/2 tsp baking powderA pinch baking soda Salt to taste2 tsp sugar, powdered1/2 cup yoghurt Oil for fryingRecipe Instructions
1. Take chickpeas in a pressure cooker. Add tea bags, 6-8 cups water and salt, cover and cook for 15-20 minutes or till fully done and soft. Drain the chickpeas, discard the tea bags and reserve the stock.
2. Sieve together flour, baking powder, baking soda, salt and powdered sugar. Add yoghurt and mix well.
3. Add some water and knead into a soft dough. Add one tablespoon oil and knead well. Set aside for 15-20 minutes.
4. Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté for 30 seconds.
5. Add ginger-green chilli paste and sauté for 30 seconds. Add coriander powder, cumin powder and chilli powder and mix.
6. Add chole masala and dried mango powder and mix. Add reserved stock, mix and bring mixture to boil.
7. Add boiled chickpeas and ¾ cup water, mix and cook on medium heat for 8-10 minutes. Lightly mash.
8. Add dried pomegranate powder and garam masala powder and mix. Add ¼ cup water. Chop tomatoes, add to pan, mix and cook for 2-3 minutes.
9. Heat sufficient oil in a kadai. Divide the dough into equal portions and shape into balls. Grease worktop with some oil and roll each ball into puri-like discs.
10. Deep-fry each disc in hot oil till light golden and puffed up. Drain on absorbent paper.
11. Garnish chole with a coriander sprig and serve hot with bhature.
