Empty My Fridge
How To Make Chole Bhature | Quick Chole Bhature Recipe| Punjabi Chole Masala Recipe | Neelam Bajwa
Ingredients
- Chickpea1 cup
- Onion · chopped2
- Ginger1
- Garlic3–4 cloves
- Tea1 cup
- Cumin · powder4 tsp
- Coriander seed · powder5 tsp
- Chili powder1 tsp
- Turmeric · powder1 tsp
- Tomato2
- Tamarind1 tsp
- Salt½ tsp
- Ghee
- Chana masala powder
- Cinnamon stick1
- Clove3–4
- Peppercorn1 tsp
- Black cardamom4
- Cardamom6
- Bay leaf1
- Dried chili2–3
- Anardana½ tsp
- Flour1 ½ cups
- Yoghurt½ cups
- Milk½ cups
- Sugar1 tsp
- Baking powder¼ tsp
Instructions
- Pressure cook the chickpeas for 4 to 5 whistles.
- In a pan, heat ghee and cook the cumin and coriander seeds, chopped onions, green chillies, ginger-garlic paste, cumin powder, coriander powder, red chilli powder, turmeric, salt, garam masala, tomatoes and water until cooked down.
- Add the tea and tamarind paste and let it cook. Add the chickpeas with their water and cook on high heat until the water has reduced.
- For the bhature, mix the plain flour, yoghurt, sugar, salt, baking powder and milk into a dough. Cover with a damp cloth and rest overnight.
- Roll out the dough with a rolling pin and deep fry the bhature.
- Garnish the chole with coriander, onion and lemon.
Summarized from Get Curried's video. Watch it for the details.
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