Saturday, 7 September 2013

Punjabi Chole Bhature Recipe

Posted by Veena Karanth at 23:13:00
Chole bhature is a traditional Punjabi dish known for its spiciness and exquisite taste. Bhature is a puri made out of maida ( all purpose flour )  and  usually eaten with a gravy named channa masala made out of kabuli channa (white chick peas) . Chick peas is rich in iron content and helps all those  suffering from anemia. It has a low glycamic index level, hence diabetic patients can consume it guilt free.

Chole Bhature

How To Prepare Chole Bhature.

This dish requires around 1 hour to prepare.

Ingredients For Chole  .

  • Maida ( all purpose flour) - 2 cups.
  • Chiroti rava ( small sized semolina ) - 1/4 cup.
  • Curds ( yogurt ) - 1/2 cup.
  • Baking powder - 1/2 tsp.
  • Salt - as required.
  • Oil - 1/2 cup.
  • Water - as required.
  • Sugar - 1/2 tsp.
  • Oil ( for deep frying ) - as required.

Ingredients For Channa Masala.

This recipe has already been displayed in my previous post . Please refer to Channa Masala Recipe .

channa masala recipe

Method To Make Chole

  • Take a big mixing bowl and add maida ( all purpose flour ), salt, curds, rawa, baking powder, sugar, oil. Mix everything and slowly add water. Prepare a hard dough and cover it with a clean  damp cloth for 4 hours. 
  • Heat a deep pan ( Kadai ) filled with oil in it for deep frying.
  • Roll out small sized flat circles out of the dough measuring around  9 cms diameter.
  • Carefully drop it in the frying pan. Within seconds, this will fluff out and later on, turn it over to the other side.
  • When the puri slightly changes its color,  remove it from the pan.
  • Drain it on an absorbent tissue paper so that excess oil gets removed.
  • Transfer it on the serving plate along with Channa Masala.
Your spicy Chole Bhature is ready to be served.!!!

Punjabi Chole Bhature Recipe

Kitchen Masti Points.

  1. You can add milk while mixing the Bhature dough but see to it that you  decrease the amount of water.
  2. Rawa is added in order to get crispiness.
  3. In restaurants, the size of the Bhature is usually very big since they use a huge pan for frying. If that is not available at your home, just decrease the size of the bhature
  4. This dish has to eaten while it is hot, otherwise the texture will not remain the same.

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