Chole Bhature

Name: Chole Bhature
Cook time: 30 min
Yield: 2 Servings
Ingredients: cupwhite chickpeas -dried: 1; salt: ¼ tsp; water – for pressure cooking: 3; baking soda: 1 pinch; Water – as needed to soak; medium sized onion – chopped: 1; medium-sized tomatoes—chopped: 2; ginger--chopped: 2 tbsp; medium sized garlic cloves – chopped for grounded paste: 4 - 5; green chili--chopped: 1; oil or ghee: 2-3 tbsp; Turmeric powder: ½ tsp; red chilli powder: ¼ tsp; coriander powder: 1 tsp; asafetida – optional: 1 pinch; Dry mango powder: ½ or 1 tsp; water to be added later – for chana masala gravy: 1-1.5 cups; green chile – slit: 1; garam masala powder or chole masala: 1 tsp; cumin seeds: 1 tsp; large tejpatta – also known as an Indian bay leaf: 1; cinnamon: 2 tbsp; cloves: 2 -3; green cardamoms: 2; black peppercorns: 2 - 3

Features:

Cuisine:

Indian

9 hrs 30 mins
Serves 2
Medium

Ingredients

Ingredients for Chole
1 cupwhite chickpeas -dried
¼ tsp salt
3 water – for pressure cooking
1 pinch baking soda
Water – as needed to soak
Ingredients for Paste
1 medium sized onion – chopped
2 medium-sized tomatoes—chopped
2 tbsp ginger--chopped
4 - 5 medium sized garlic cloves – chopped for grounded paste
1 green chili--chopped
Ingredients for Gravy
2-3 tbsp oil or ghee
½ tsp Turmeric powder
¼ tsp red chilli powder
1 tsp coriander powder
1 pinch asafetida – optional
½ or 1 tsp Dry mango powder
1-1.5 cups water to be added later – for chana masala gravy
1 green chile – slit
1 tsp garam masala powder or chole masala
1 tsp cumin seeds
1 large tejpatta – also known as an Indian bay leaf
2 tbsp cinnamon
2 -3 cloves
2 green cardamoms
2 - 3 black peppercorns

How to make Chole Bhature

Pressure cook the chole.
1. Rinse the white chickpeas in water a couple of times and soak them overnight for about 7-8 hours.
2. Drain the water.
3. Cook in a pot or pressure cooker with 3 cups of water, salt, and baking powder.
4. Drain the water, and set the chole aside.
Make the paste.
1. Blend the onion, tomatoes, green chile, ginger, and garlic cloves in a grinder or blender.
2. Grind mixture to a fine paste.
3. Set paste aside.
Make the chole masala gravy.
1. Heat oil or ghee in a pan or wok.
2. Add the garam masala, cumin seeds, tejpatta, cinnamon, cloves, green cardamoms, and black peppercorn.
3. Fry until fragrant.
  Note: Stir frequently to keep from burning.
4. Add the ground past.
5. Sauté for 7-8 minutes or until the oil begins to leave the masala paste, stirring constantly so it doesn’t stick.
6. Add dry spice powders – the turmeric, coriander powder, red chilli powder, dry mango powder, and asafetida.
7. Mix well and sauté for 1 minute.
8. Add the cooked chole and stir.
9. Add water as required, salt to taste, and thenmix well.
10. Simmer chana masala gravy over a low or medium heat in an uncovered pan for 12-15 minutes, stirring occasionally until the curry thickens.
11. Mash a couple chickpeas to help thicken the gravy.
12. Finally, add green chile and garam masala powder, then mix well and let simmer for 1-2 minutes.
13. Check seasoning and add more salt or spices as desired.
14. Garnish with coriander leaves, slit green chillis, and ginger julienne.
15. Serve chole with lemon wedges, onion slices, and bhatura.
16. Enjoy your chole bhature!
Packing this for your lunch or your kid's lunch? Mack sure you pack them in an insulated lunch kit or in your kid's lunch box
Trivia
The name chole bhatureis a description of the dish itself: chole is a spicier curry with white chickpeas, and bhature is a kind of fried and leavened flat bread.