This is a famous Punjabi dish, but specifically from Amritsar. Chole is a spicy chickpea dish and Bhature are a type of Indian fried breads. The normal bhature go well with the chole, but the aloo bhature goe very well! That's the reason I have given below the recipe for Aloo bhature. I have used tea leaves while cooking the chole that give out a brown colour which is usually got from simmering chole in an iron pot. Traditionally, bhatures are made using fermenting agents like curd, cooking soda and yeast and left for hours to ferment. But, here I have used mashed potato to soften the bhatures. These bhatures do not become rubbery even when eaten cold. So, do try! It's not a daunting task to make these bhatures and chole.
Preparation time : Overnight soaking of chickpeas + 15 minutes
Cooking time : 30 minutes
Ingredients for Amritsari Chole :
Chick peas - 1 cup
Bay leaves - 2
Cloves - 10
Black cardamom - 2
Onion - 3 medium size
Tomato - 4 pureed
Red chilli powder - 3/4 tsp
Sugar - 1 tsp
Dry mango powder - 1 tsp
Tea decoction - 1/2 cup
Chole masala -2 tbsp
Kasoori methi powder - 1 tsp
Oil - as required
Salt - to taste
For garnishing :
Onion rings - 12 rings
Ginger julienne - 4-5
Coriander leaves - 3 tbsp, finely chopped
Method :
1. Wash and soak the chickpeas overnight. Boil with 2 cups of water along with salt for 2 whistles. Blend the onions to a fine paste.
2. Heat oil in a deep bottomed pan, add the bay leaves, cloves and open the black cardamoms and stir fry for 3-4 seconds.
3. Add the onion paste and saute till the paste turns colour. Now add the tomato puree, red chilli powder and salt and saute well. Close the lid and keep for 8-10 minutes on medium heat. Keep stirring occasionally till the oil leaves the sides.
4. Add the boiled channa, dry mango powder and sugar and mix well. Close and cook for another 10 minutes, but keep opening and mix on and off.
5. When the gravy has changed it colour and has become thick, add 6-7 onion rings, kasoori methi and 3/4 ginger julienne mix well. Cook for another 3-4 minutes and remove for heat.
6. Transfer to a serving dish and garnish with onion rings, ginger julienne and coriander leaves. Serve hot with aloo bhaturas.
Aloo Bhatura:
Preparation time : 10 minutes
Cooking time : 45 minutes
Ingredients for the Aloo bhatura :
Refined flour - 2 1/2 cups
A pinch of Sodium bicarbonate
Potatoes - 2 cups boiled mashed
Salt - 1 tsp
Oil - 1 1/2 tsp
Method :
1. Combine the flour, mashed potatoes, a pinch of sodium bicarbonate, salt and oil. Knead into a firm dough without using water.
2. Cover with a moist kitchen towel and keep aside for 20 minutes.
3. Divide into equal balls, and roll out into circles of 5'' diameter.
4. Deep fry in hot oil, till the bhaturas puff up and the sides are golden brown.
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