Punjabi’s are big time foodies. They relish different types of cuisines all the time and are very fond of heavy and spicy food. They like to have different food at different time today we will talk about punjabi’s breakfast food and Chola Bhaturas is on the top of their breakfast list. One plate of Chola Bhaturas can keep them running the whole day. Some of them enjoy Chola Bhaturas during lunch or dinner.You can often see many Dhabas and sweet shops flooded with people ordering Chola Bhaturas. So here is the recipe of the most Famous dish of Punjab – The Chola Bhaturas. In this post we will discuss about key ingredients required to make it, how to cook chole bhature? How to serve it? and what are the health benefits of having it?.
Chickpeas (channas), Oil,Bay leaf (tej patta), Cinnamon (dalchini), Pomegranate seeds powder(Anardana), Tamarind (imli), Lemon juice(Nimbu), Cloves (laung), Whole pepper corns (sabut kali mirch), Green cardamom (choti elaichi), Black cardamom (badi elaichi), Turmeric powder (haldi), Chili powder (lal mirch powder), Coriander powder (dhaniya powder), Cumin powder (zeera powder), Cumin seeds (zeera), Asafoetida (heeng), Salt, Onions, Tomatoes, Ginger, Garlic, Ajwain, Green chili, Butter, Salt, Water.
- First of all take white chickpeas(chana) and rinse it properly and soak it in enough water for overnight.
- Next day,drain all the water from soaked chana and cook it in frying pan or pressure cooker with water and salt and if you want you can add
pinch of baking soda into it. Now drain all water from cooked chana and keep it aside.
- Now take one medium sized chopped onion, two medium sized chopped tomatoes, one inch chopped ginger
one chopped green chili, three four garlic clove and grind it to paste.
- Now add two three tablespoon of oil in pan and add one large bay leaf,2 inch cinnamon,one teaspoon cumin seeds,cloves, two whole pepper corns,two green and black cardamom and fry it till the oil become fragrant and add paste that we prepared earlier and stir it for 7 to 8 minutes so that it doesn’t stick to pan.
- Now add half teaspoon turmeric powder, 1/4 teaspoon red chilly powder, 1 teaspoon coriander powder, 11pinch asafoetida and 1/2 teaspoon dry mango powder (aamchur) and stir well.
- Add soaked chana we prepared and add 1.5 cup of water into it and simmer the paste to low flame for 15 minutes till curry thickens and stir occasionally in between.
1.5 cup maida
1/3 cup sooji
1/2 tablespoon oil or ghee
salt as required in taste
1/4 teaspoon baking soda
1/2 cup curd
water to kneading
Yeast (dissolved for 10 minutes in Luke warm water)
Whole wheat flour,
Oil for deep fry
- knead the whole wheat flour, maida and salt together with water. Add yogurt and mix well and knead to smooth and soft dough.
- Add the yeast into it and leave it for 2 to 3 hours.
- Make small sized balls form dough and apply some oil to it.
- Now roll this balls i an oval or round shape.
- Deep fry till color changes to golden brown.
- Take out the bhatura from frying pan and drain on paper towels to remove excess oil.
- take green chilies and slit them lengthwise.
- Now take frying pan heat oil add powdered mustard seeds, salt and green chilies.
- cook it for 2-3 minutes
Garnish the chole with coriander and butter and serve them hot with bhaturas, pickled chilies and onions.
Chickpeas are naturally low in fat, high in dietary fiber, and rich in vitamins and minerals. Eating chickpeas regularly can help manage weight, boost intestinal health, and reduce the risk of developing type 2 diabetes.