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AMRITSARI CHOLE BHATURE

Chole bhature a very famous street food fromAmritsar Punjab - India it's a must try!
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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Breakfast
Cuisine Indian
Servings 7

Ingredients
  

For Amritsari Chole Bhature:

  • 300 gms Chole (Chick Peas)
  • 4 Tomato Puree
  • 2 Bigsized Onions ( 1 Onion Puree other chopped)
  • 1 tbsp Peppercorn (kalimirch)
  • 1 tbsp Fennel (Saunf) Powder
  • 1 tbsp Cumin (Jeera) Powder
  • 1 tbsp Cumin seeds (jeera)
  • 1 tbsp Turmeric (Haldi)
  • 1 tbsp Coriander seed (Dhaniya) Powder
  • 2 tbsp Red Chili Powder (lal mirch powder)
  • 2 to 3 Cinnamon sticks (dalchini)
  • 1 Large Black Cardamom (Badi Elaichi)
  • 1 Green Cardamom (hari elaichi)
  • 5 to 6 Cloves (lavang)
  • 1 Mace (Javitri)
  • 2 Tea Bags
  • 1 tbsp Garlic paste (lehsun)
  • 1 tbsp Ginger paste (adrak)
  • 1 inch Ginger chopped
  • 3 tbsp Ghee
  • 3 Bay Leaves (tejpata)
  • 1 tbsp Shahi Jeera
  • ½ Lime Juice
  • 1 tsp Sugar (optional)
  • ½ 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)

For Bhatura:

  • 3 cups Flour ( 1 took 2 cups Refined flour and 1cup Wheat Flour)
  • 5 tbsp Semolina (Rava)
  • 2 tbsp Baking Powder
  • 3 tbsp Olive Oil Or Vegetable Oil
  • 10 tbsp Thick Yogurt (dahi)
  • 4 to 5 tbsp Warm Water
  • 3 cups Oil
  • Salt as per taste

Instructions
 

  • 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 tha'ts fine. Make puree of Onion. Keep it aside. Also make Tomato Puree and keep that 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. Dry grind this roasted masala and keep this aside.Use only about 1 t/s of this masala else your choles will be super hot and will taste too much of masalas. So add as per your taste preference
  • 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 sugar if using now to balance the acidity comingf rom tomatoes however it's optional.
  • 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. Your Amritsari Chole is ready. Serve hot with fried Bhatures!

For Bhatura:

  • Sieve flour, semolina, 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. The best place would be in your oven with the light on. You can keep this dough overnight but my Bhatures were great in 2 hours. I just kept them 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 (Indian Bread). You can roll them into round shape or even triangular shape looks great. Please don't cut them with cookie cutter Or any metal as it won't puff then. Just take a small ball and roll it round Or oval individually.
  • Now take a deep frying pan add oil. Wait until oils is fuming. Now gently place Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of the spoon while frying Bhaturas. Fry from both sides and it should be light golden brown. Please don't burn them
  • 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.

Notes

1.Avoid soda as it creates indigestion Baking powder is better. Also, the Bhaturas turned out quite neat with Baking powder.
2.You can keep the excess dough in the fridge and use it the next day.
3.If anardana powder is not available just skip it.
  1. Also, I have used wheat flour for some fiber. You can skip wheat flour as ideally Bhatures are suppose to me made in Refined flour(Maida).
5.It's imperative to roll out each balls individually. If you use a cookie cutter Or any metal to give round shapes the bhaturas won't swell Or puff.
6.After roasting spices and making powder use only about a teaspoon of masala else you choles would taste spicy and too much of masala. So add masala as per your preference.