Chole Bhature is a north Indian breakfast dish. Traditional Bhature dough is prepared with Maida, Curd, Cooking Soda, Oil, Water and then fermented. This process is a little tedious.
The instant Bhature Dough is prepared by kneading Maida with soda water (like Dukes Soda). No fermenting is required.
Let’s make the bhature first.
Maida (All Purpose flour/ Refined Flour) – 2 ½ cup
Semolina (Sooji / Rawa) – ¼ cup
Sugar – 1 tsp
Salt – ½ tsp
Oil – 1 tbsp
Soda/Carbonated Water – as required in room temperature (not cold)
Oil – for deep frying
Take Maida in a mixing bowl. Add the Rawa, Sugar, Salt and the Oil. Mix well.
Add ½ cup of Soda Water and mix well. Knead the mixture into smooth soft dough. (Add more Soda Water, if required, while kneading).
Cover the dough with a moist cloth and rest for 30 to 40 minutes.
Knead it again and divide the batter into dumplings of a medium sized lemon.
Roll the balls into a circle with a rolling pin. You can roll it oblong also. Use Maida for dusting as required. The Bhature should not be too thick or too thin.
In the meanwhile, heat Oil in a deep frying pan. Slide the Bhature into the Oil carefully without splashing the Oil. The Bhature must slide into the Oil fully.
When the Bhature begins to puff, gently splash hot Oil onto it with a spatula and press the Bhature gently with the spatula.
When the Bhature puffs up completely, flip it over and fry till it turns golden brown. Transfer and place it on a tissue paper so that excess oil is absorbed by the paper.
Prepare all the other Bhatures in similar manner.
Now to prepare Chole Masala
Dried Kabuli Channa (White Chick Peas) – 1 cup
Salt – 1.4 tsp
Cooking Soda – ¼ tsp
For Making the Paste:
Tomato Big – 1 (roughly chopped)
Onion (small sized) – 1
Boiled Channa – 2 tbsp
Oil – 2 to 3 tbsp
Cinnamon Stick – 1 inch long piece
Bay Leaf – 1
Cumin Seed – 1 tsp
Onion – 1 (finely chopped)
Ginger Garlic Paste – 1 tsp
Tomato – 2 (finely chopped)
Coriander Seed Powder– 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Dry Mango Powder (Amchur Powder) – ½ tsp
Garam Masala – ½ tsp
Finely Chopped Coriander Leaves – 2 tbsp
Rinse and soak the Chick Peas in 2 to 3 cups for 7 to 8 hours.
Drain the water. Cook it in a pressure cooker with water, salt and soda. The Peas must be cooked soft. (If you do not want to use Soda, it will take a little longer for the Peas to get cooked.)
Grind the Onion, Tomatoes, Chick Peas and Green Chilli together to a smooth paste without adding water.
Heat the Oil in a pan. Add Bay Leaf and Cinnamon Stick. Stir fry for a minute. Add the Cumin Seed and allow it to crackle.
Add the chopped Onion, little Salt and Ginger Garlic Paste. Sauté them for a couple of minutes in medium flame. Add chopped Tomatoes.
Cook till it turns soft. Add the Tomato and Chick Pea paste, Coriander Seed Powder, Amchur Powder, Red Chilli Powder, Turmeric Powder and the Cumin Seed Powder. Mix well and continue cooking till the Oil separates.
Add a cup of water and the boiled Channa Mix. Cover the pan and simmer for 4 to 5 minutes in low to medium flame.
Add the chopped Coriander leaves and Garam Masala.
Mix and cook for a minute.
Transfer to a serving bowl.
Chole Masala can be served with Roti, Nan, Parotha also.