Chole Bhature - Punjabi Vegetarian Recipe
- 11 years ago
Chole Bhature - Punjabi Vegetarian Recipe
INGREDIENTS (For Chola)
2 cups chick peas - soaked overnight
2 tbsp. black tea leaves - tied in a muslin cloth
4 cups water
4 tbsp amchur (dry mango powder)
1 tbsp black salt
1 tbsp cumin powder - roasted
2 tsp red chilly powder
2 tsp garam masala
2" ginger - cut into strips
2 green chillies slit
1 cup oil
salt - to taste
METHOD-
Pressure cook the chickpeas in water along with the tea-leaf bundle.
Strain. Discard the tea leaves. Retain water.
Mix together all the spices.
Heat oil. Fry ginger and chilly till crisp. Add the spice mixture. Stir till brown.
Add 1 tbsp cooked chickpeas at a time stirring in between.
Add reserve water if required.
Mix well. Mash coarsely. Adjust salt. Serve with green onion, chillies and lemon garnishing.
Bhatura-
2 cups flour
1 large potato - boiled and grated
salt
METHOD-
Add the grated potato and salt to the flour. Knead the dough and set it aside for 20 mins. Make small rounds of the dough and roll into thin rounds. Deep fry. OR Roll out slightly thick rounds and roast on both the sides on a girdle. Serve with the chola.
INGREDIENTS (For Chola)
2 cups chick peas - soaked overnight
2 tbsp. black tea leaves - tied in a muslin cloth
4 cups water
4 tbsp amchur (dry mango powder)
1 tbsp black salt
1 tbsp cumin powder - roasted
2 tsp red chilly powder
2 tsp garam masala
2" ginger - cut into strips
2 green chillies slit
1 cup oil
salt - to taste
METHOD-
Pressure cook the chickpeas in water along with the tea-leaf bundle.
Strain. Discard the tea leaves. Retain water.
Mix together all the spices.
Heat oil. Fry ginger and chilly till crisp. Add the spice mixture. Stir till brown.
Add 1 tbsp cooked chickpeas at a time stirring in between.
Add reserve water if required.
Mix well. Mash coarsely. Adjust salt. Serve with green onion, chillies and lemon garnishing.
Bhatura-
2 cups flour
1 large potato - boiled and grated
salt
METHOD-
Add the grated potato and salt to the flour. Knead the dough and set it aside for 20 mins. Make small rounds of the dough and roll into thin rounds. Deep fry. OR Roll out slightly thick rounds and roast on both the sides on a girdle. Serve with the chola.