Chhole Bhature is primarily a north Indian dish that originated in Delhi in the 1940s. It serves as a staple breakfast in the northern parts of India while the South Indians prefer it as a brunch dish or on main-course lunch/dinner. It is a combination of Chana Masala or Chole (spicy white chickpeas a.k.a. Kabuli Chana) and Bhatura, a fried bread made from maida or wheat flour.

PREPARATION OF CHOLE OR CHANA MASALA:

INGREDIENTS:

• 250 gm Kasturi Kabuli Chana
• 2 Large Onions (diced)
• 2 Large Tomatoes (Purée)
• 2 tsp Ginger Garlic Paste
• 2 tsp Garam Masala
• 1 tsp Coriander Powder
• 1 tsp Jeera (Cumin) Powder
• 1 tsp Kasturi Jeera (Cumin)
• Oil
• Ghee
• Chilly powder (to taste)
• Salt (to taste)

METHOD OF PREPARATION:

1. Soak the Kasturi Kabuli Chana overnight.
2. Pressure cook the Chana till done.
3. In a pan, add 1 tbsp oil and 1 tbsp ghee.
4. Add the Kasturi Jeera and sauté till they start crackling.
5. Add the ginger-garlic paste and sauté for 3 minutes.
6. Add the diced onions and sauté till they become translucent.
7. Add the tomato purée and sauté till the oil separates.
8. Add the garam masala, chilli powder, coriander powder, jeera powder and salt.
9. Add the boiled Chana and sauté for 15 minutes.
10. Garnish with coriander leaves.

PREPARATION OF BHATURA:

INGREDIENTS:

• 500 gm Kasturi Chakki Atta / Kasturi Special Atta / Kasturi Maida
• 1/4 cup Curd
• 1 tsp Cooking Soda
• 1/2 cup warm milk
• Oil
• Water
• Salt (to taste)

METHOD OF PREPARATION:

1. Take a mixing bowl and add the curd, cooking soda, warm milk, the chosen Kasturi flour/Maida and salt as per taste.
2. Knead the mixture well with water into a hard dough.
3. Cover it with a damp cloth for about 4 hours.
4. Take a portion of the dough and roll it with the rolling pin into a round shape (shape of a chapati or puri).
5. Deep fry it in hot oil till golden-brown.
6. Serve with piping hot Chana Masala.

TIPS TO TASTE:

• Adding a tablespoon of Tea decoction enhances the flavour and the colour of Chole and gives you the authentic Dille-Waley Chole taste.
• Adding a fist-full of boiled Chana while making your puree gives a thicker and buttery gravy.

So if you try this out when you do your “Cooker Me se Chane Nikaal Diye” then do share your makes with us. We would love to hear from you!!