Chhole bhature

hhole or chana masala is one of the most popular vegetarian dish in Northern India. When classically paired with bhature (a match made in heaven) it is the type of street food that can be had as a whole meal, so fulfilling, so hearty, so yummy, pure indulgence, simply mouthwatering. No wonder it continues to be the most popular food item in Indian restaurants all over the world. It is generally served for breakfast with a tall glass of lassi in the punjabi households, where it originated, but has become a much loved weekend brunch and dinner in our household.

It is a chickpea (kabuli chana) dish cooked in a spicy onion tomato based gravy with a deep fried unleavened bread :) Bhatura is one of my fav breads. It is a delicious soft bread that is chewy at the same time. They are such a treat to the eye and to the taste buds alike. My little one gets so excited when they puff up while frying :) My dear hubby earlier used to detest the dish, but that was before meeting me:) Now he can not wait to eat it whenever I make it. I learned this recipe from my mom, very simple and easy to make but tastes out of this world. Also she never used the store bought chhole masala powder (which is not needed in the first place). Hope you like it.

Ingredients: serves 4-6

For the chhole

Chickpeas ........................... 1 1/2 cups soaked overnight in about 4 cups of water

Onion ................................ 2 medium or 1 large chopped fine

Tomatoes ............................ 2 large pureed or chopped fine

Ginger garlic paste ................ 1 tblsp

Coriander powder ................. 2 tsp

Turmeric powder .................. 1 tsp

Garam masala powder ............ 11/2 tsp

Red chilli powder ................. 11/2 tsp or to taste

Salt .................................. to taste

Cumin seeds ........................ 1 tsp

Asafoetida .......................... One large pinch

Bayleaf .............................. 1

Amchur powder .................... 1-2 tsp

Oil .................................... 3 tblsp

Ghee ................................. 1 tblsp

Kasoori methi ....................... 1 tblsp (optional)

Cilantro leaves ..................... 2 tblsp for garnishing

Method:

1. Add the chickpeas with the water in a pressure cooker and add a little salt and turmeric powder and pressure cook for 2-3 whistles. Reduce the heat and let it cook for 10 minutes. Drain off the water using a colander and set aside.

2. Heat oil and ghee in a seperate medium sized non stick pan, add asafoetida, cumin seeds and bayleaf, stir till the seeds splutter.

3. Add the onions with salt and turmeric powder and stir and cook on medium heat for 4 minutes, till they soften a little bit.

4. Add the tomatoes, red chilli powder and ginger garlic paste and mix. Cook for few minutes. Add about 1/2 cup of water, mix and cover. Let it cook till oil seperates from the onion mixture on medium to medium low heat, stirring in between , for about 10-12 minutes.

5. Now add the coriander powder and cook while stirring on medium heat for 4 minutes. Add the cooked and drained chickpeas and mix gently. Cook while stirring on medium high for 5 minutes.

6. Add desired amount of water, about 2-3 cups, mix and let it come to a boil. Add the garam masala, amchur. Also add kasoori methi (if using). Lower the heat to medium low and let it cook till desired consistency about 5-6 minutes.

7. Remove from heat and garnish with chopped cilantro leaves and serve hot with bhaturas accompanied with finely chopped onion, tomato and lemon pieces. ENJOY!!

Notes:

1. Canned chickpeas can be used to save time. Just pressure cook them for one whistle and follow the recipe.

2. Don't overcook the chickpeas, they will get mushy and split.

Ingredients: for the Bhatura

All purpose flour .................. 2 1/2 cups

Semolina (sooji) .................. 2 tblsp

Yogurt .............................. 2 1/2 tblsp well beaten

Baking soda ....................... 2 large pinches (1/8 tsp)

Oil .................................. 2 tblsp

Sugar ............................... 1 tsp

Salt ................................. 1 tsp

All purpose flour for dusting

Oil for deep frying

Method:

1. Take a small bowl and add in the semolina and yogurt, mix very well and set aside for 1 hour .

2. After an hour, mix all the remaining ingredients in a bowl add in the yogurt and semolina and knead using enough water to make a soft dough.

3. Cover it with a wet kitchen towel and keep it aside for 2 hours.

4. Make a lemon sized ball and roll them out to a little bigger than roti sized circles.

5. Heat oil in a pan and fry the bhaturas till they puff up and turn slightly golden brown and drain them on a paper towel. Serve them hot with chhole. INDULGE!!

Notes:

1. Make sure not to fry the bhaturas too long or they will turn hard instead of being soft and chewy.

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