Скачать или смотреть desi styal chhole bhature 100% fulenge |Chhole Bhature |how to make chhole bhature

Chhole Bhature Ki Jadoo Ki Dastan
Chhole Bhature: Spice, Fluff, and Everything Nice
For Chhole (Chickpeas Curry):

1 cup dried chickpeas (chole) (or 2 cups canned chickpeas)
1 large onion, finely chopped
2 tomatoes, finely chopped or pureed
1 green chili, slit
1 tsp ginger-garlic paste
1 tsp cumin seeds
1 bay leaf
1-2 cinnamon sticks
2-3 cloves
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp coriander powder
1 tbsp garam masala powder
1 tsp cumin powder
Salt, to taste
2 tbsp oil
1 tsp dried pomegranate seeds or amchur powder (optional, for tanginess)
Fresh coriander leaves, chopped for garnish
3 cups water (or as needed)
For Bhature (Deep-fried Flatbread):

2 cups all-purpose flour (maida)
1/4 cup semolina (sooji) (optional, for crunch)
1/4 tsp baking powder
1/2 tsp sugar
1/4 tsp salt
1 tbsp yogurt
1 tbsp oil or ghee
Warm water, as needed to knead the dough
Oil for deep frying
Instructions:

For Chhole:

Soak the Chickpeas: If using dried chickpeas, soak them in water overnight or for 6-8 hours. Drain and set aside. (If using canned chickpeas, rinse and drain them).

Cook the Chickpeas: In a pressure cooker, add the soaked chickpeas with 3 cups of water and cook for 4-5 whistles, or until they are soft and tender. If you don't have a pressure cooker, you can boil them in a regular pot for about 1.5 hours or until soft.

Prepare the Masala: Heat oil in a large pan. Add cumin seeds, bay leaf, cinnamon sticks, and cloves. Saute for 30 seconds until aromatic. Add the chopped onions and sauté until they turn golden brown.

Add Ginger-Garlic Paste: Add ginger-garlic paste and sauté for another minute until the raw smell disappears.

Add Tomatoes and Spices: Add the chopped or pureed tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook the tomato-spice mixture for 5-7 minutes until the oil separates from the masala and the tomatoes soften.

Add Cooked Chickpeas: Once the masala is ready, add the cooked chickpeas (with some of the water) to the pan. Stir well and bring it to a simmer. Let it cook for 15-20 minutes on medium heat to allow the flavors to combine. You can mash some of the chickpeas with the back of the spoon for a thicker consistency.

Finish with Garam Masala: Add garam masala powder and stir. If you like a tangy flavor, you can add pomegranate seeds or amchur powder at this point.

Garnish and Serve: Garnish with fresh coriander leaves. Your chhole is ready!

For Bhature:

Make the Dough: In a large mixing bowl, combine the flour, semolina (optional), baking powder, sugar, and salt. Add yogurt and oil and mix well. Gradually add warm water to knead into a smooth and soft dough. Cover the dough with a damp cloth and let it rest for 1-2 hours.

Roll the Bhature: Once the dough has rested, divide it into small equal portions. Roll each portion into a ball and flatten it slightly. Roll each piece into a round or oval shape, about 1/4 inch thick. You can dust with a little flour while rolling.

Fry the Bhature: Heat oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, gently slide one bhatura at a time into the hot oil. Fry until it puffs up and turns golden brown on both sides. Remove with a slotted spoon and drain on paper towels.

Serve: Serve hot bhature with the chhole curry.

Enjoy your delicious homemade Chhole Bhature!