Chole Bhature Recipe in English
Ingredients
- White gram / Chickpea gram - 2 cups
- Onion - 4, roughly chopped
- Tomatoes - 3, finely chopped + 1, roughly chopped
- Ginger - 1 inch piece, finely chopped
- Garlic - 8 to 10 buds, finely chopped
- Green chili - 1, cut into halves
- Cloves - 4
- bay leaf - 1
- Cinnamon - 1 small piece
- Whole coriander seeds - 1 teaspoon
- Turmeric - ½ teaspoon
- Black Cardamom - 1
- Cumin seeds - ½ teaspoon
- Chana Masala - 1 teaspoon
- Dry gooseberry - 4 to 5 pieces
- Red chili powder - 1 teaspoon
- Coriander Powder - 1 teaspoon
- dry Mango powder - ½ teaspoon
- Tea Bag - 1
- Garam Masala - ½ teaspoon
- Coriander leaves - 1 tbsp, finely chopped
- Salt - as per taste + ½ teaspoon
- Oil - 2 tablespoons
Instructions
- Soak kabuli chana overnight or for 6 to 7 hours.
- Add soaked chickpeas, tea bag, gooseberry pieces, ½ teaspoon salt and 8 cups of water in a pressure cooker and boil it on medium heat for ½ hour.
- After boiling, when the pressure of cooker is released, open the lid and remove the gooseberry pieces and tea bags.
- Now, roast cumin seeds, coriander seeds, black cardamom, cloves and cinnamon on low flame in the pan.
- Finely grind the roasted spices with a rolling pin. Keep aside.
- Heat oil in a wok, add bay leaves, finely chopped ginger, garlic.
- After 2-3 minutes, add chopped onions in the wok.
- When the colour of onion turns light brown, add finely chopped tomatoes and cook on medium heat.
- After the tomatoes are soft and mushy, add sliced green chillies, coriander powder, chana masala, red chilli powder, mango powder, turmeric, prepared mix spices, salt as per taste and 2 tablespoons of water and fry the masala for another 2-3 minutes.
- Now add boiled chickpea along with its water and reduce the flame to medium and cook it covered for 7 to 8 minutes.
- Turn off the gas.
- In another pan heat 1 teaspoon, then add 1 roughly chopped tomato, roast it slightly, add ½ teaspoon red chilli powder and turn off the gas.
- Pour this tomato tempering over the prepared chole masala, sprinkle finely chopped coriander and garam masala. Serve it with hot bhature.
