Sunday, 18 January 2015

Choley bhature

Choley bhature is an all time favourite punjabi dish. Choley bhature can be eaten in breakfast as well as in lunch. Its a combination of chick pea curry served with deep fried pooris. Here is a simple recipe.


For Choley
  • 2 cup Chickpeas(channas)
  • 2 tsp Oil
  • 1 Bay leaf 
  • 1 stick Cinnamon
  • 3-4 Cloves
  • 1 tsp Whole pepper corns
  • 3 green cardamom
  • 2 black cardamom
  • 1 tsp turmeric powder
  • 1tsp chilli powder
  • 1tsp coriander powder
  • 1tsp cumin powder
  • 1tsp cumin seeds
  • 1/2 tsp asafoetida
  • salt to taste
  • 1 cup onions(chopped)
  • 1tsp ginger (chopped)
  • 1tsp garlic
  • 1tsp ajwain
  • 1tsp lime juice
  • 1 green chilli (chopped)
  • 1 tea bag
  • 1 tbsp butter

For the Bhaturas
  • 2 cups maida(refined flour)
  • 1/2 tsp yeast, dissolved for 10 minutes in luke warm water
  • 1/2 cup whole wheat flour
  • 1 tbsp Curd
  • A pinch of salt
  • Water to knead
  • Oil for frying.

For Choley

In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.

After it gets brown add chopped onions and saute it.

After sautéing add chopped ginger and garlic.

Then add turmeric, chilli powder, coriander powder, cumin powder, asafoetida, salt and fry well.

for de glazing the pan add little water.

Now add ajwain, chopped green chillies and water for the base.

to get the colour in the whole, add a tea bag to the masala.

simmer the whole gently for an hour and cover it.

Add lime juice and a dollop of butter to it.

Garnish the whole with coriander and butter.

Serve the whole hot with Bhaturas.

For the Bhaturas

Knead the whole wheat flour, maida and salt together with curd and adequate amount of water.

Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
Divide it into equal portions. Roll out in an oval or round shape.

Deep fry till golden brown, like a puri. Serve hot.

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