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Before you jump to Chole Bhature recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to chole bhature recipe. You can cook chole bhature using 31 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Chole Bhature:
- Use For the chhole
- Provide 2 cup kabuli chana, soaked overnight for 6 hours
- Provide 1/2 teaspoon powdered harad, (for the dark colour and easy digestion)
- Prepare 2 bay leaves
- Take 2 badi kali elaichi/big cardamoms
- Get 1/2 teaspoon cumin seeds
- You need 1 onion, finely chopped
- Use 1 piece ginger, grated into julliens
- Get 2 teaspoon ginger garlic paste
- Take 2 teaspoon chhole/chana masala
- Get 1 teaspoon chilli powder
- Take 2 teaspoon dried mango powder
- Take 2 green chillies chopped
- Provide 1 tablespoon coriander powder
- Prepare 1 teaspoon garam masala
- Provide 2 teaspoon oil
- Get 1 teaspoon salt or to taste
- You need For bhature
- Take 1 cup plain flour or maida
- Prepare 1 1/2 teaspoon oil
- Provide 2 teaspoon suji or rava
- You need 1/4 teaspoon sugar
- Take 4 lemon wedges
- Use 1/2 cup curd
- Use 1 pinch meetha soda
- Prepare 2 teaspoons Coriander chopped
- Provide 1/4 teaspoon salt to taste
- Provide 2 cups oil for deep-frying
- You need For Garnishing
- Get 1 onion
- Use 1 tomato sliced
Instructions to make Chole Bhature:
- Pressure cook the Kabuli chana with salt, harad powder and water for atleast 15 - 20 minutes, until they are soft.
- Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add bay leaves, badi elaichi, add the onion, ginger garlic, green chillies and sauté till the onion is golden in colour.
- Add the chhole masala, chilli powder, amchur, coriander powder, salt (if required) and sauté for a minute.
- Add boiled chhole, garam masala and mix well and simmer for 10 to 15 minutes.
- For bhature- - Combine the flour, oil, soda, curd, sugar and salt and knead into a firm dough with very little water, till it becomes very smooth.
- Cover with a wet muslin cloth and rest the dough for 1 hour in a warm place.
- Knead again and make it smooth, now divide the dough into equal parts and roll out into circles of 5" diameter. (or oval shapes as per the choice)
- Deep fry in hot oil, turning frequently till golden in colour.
- Take out on absorbent paper.
- Serve with hot Chhole garnished with onion, tomato, ginger, coriander and lemon wedges.
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