Haldiram Style Chole Bhature

Garma Garam Chole Bhature Straight From My Kitchen. Chole bhature is one of the mouth watering , spicy, exotic dish from punjabi cuisine. The chole recepie is adapted from  Meenu's Meenu.com  but here i made few changes to it. The crispy puffed up bhaturas makes an excellent combo when served with hot & spicy chole. This recepie of bhatura is one that uses mashed paneer to soften up the bhatura. Moroever these bhaturas do not turn rubbery when they are eaten cold. It was very easy for me to make chole but i have never tried making bhatura with stuffing before and it was really an adventure for me to cook themm properly. It ttook me some time to find out how to make it properly and the main secret was to keep every ingredient balanced and let the dough settle for few hours or you can keep it overnight. Me and my hubby loves to eat spicy food  hence i made my chole little spicy. If u don't like spicy  food then u may reduce masla's as per your need. I must say this is one of the most tried and tested recepie of mine. It has been tried not only by me innumerable times, but also by many friends.

INGREDIENTS:

White chickpeas/ white chole- 300 gms
salt to taste
Red chilli powder- 1 tsp
Cumin powder- 1 spoon
Pomegranate powder/ anardana powder- 1 tsp
Kasuri methi/ dried fenugreek leaves- 1 tsp
Dried rose petals- 1 tbsp
Homemade garam masala- 1 tsp
Paneer- 50 gms cut in small cubes ( optional )
Ginger- 1 inch chopped into thin long slices
Asofotedia/hing- 2 pinches
Refind oil- 3-4 tbsp
Kashmiri red chilli powder- 1 tsp
corriander powder- 1tsp
Kitchen king- 1 tsp
chicken masala- 1 tsp
bay leaves- 1-2
black cardamom- 1
cinnamon stick- 1 inch
black pepper-  6-7
cloves-  3-4
Onions- 4-5
Tomatoes- 3-4
Ginger- 1 inch
Garlic cloves- 6-7
Green chillies- 2


METHOD:

1. Soak chana for 4-5 hours in hot water or you can soak it overnight.

2. Pressure cook the choles by adding dry rose petals, black cardmom, bay leaves, black pepper, cinnamon stick and cloves.

3. Pressure cook the choles until 5 whistles on medium to low flame or more until they are cooked and tender.

4. Now make a puree of tomato, ginger, garlic and green chilli & keep it aside.

5. Now chop onions as we don't want to turn onions into paste.

6. Heat oil in a wok, now fry chopped ginger slices and green chillies & take it out.

7. Now add chopped onions and cook till it turns golden brown.

8. Add puree of tomato and cook for  5 mins on high flame. Keep stirring.

9. Make a paste of hing with water and put it into the gravy.

10. Add all the spices salt to taste, kashmiri red chilli, homemade garam masala, corriander powder, kitchen king, chicken masala, red chilli powder, anardana powder, rosted cumin powder and dried fenugreek leaves. Mix well and cook for 15- 20 mins on low flame till masala leaves its oil.

11. Now add chole & paneer cubes in the masala and stir well & cook for another 5-7 mins on high flame. your chole is ready now.

12. Your chole is ready to serve now. Garnish it with cilantro leaves, fried green chilli, ginger and onions rings.

INGREDIENTS  FOR BHATURA;

All purpose flour/ maida - 500 gms
semolina/ sooji -  100 gms
Sugar- 1 tsp
baking soda- 1 tsp
salt- 1 tsp
Thick curd- 150 gm

FOR STUFFING:

Finely grated 150 gms of paneer
Salt to taste
Cumin seeds- 1/2 tsp
Garam masala- 1/2 tsp
Black pepper- 1/2 tsp
Handful of fresh cilantro

METHOD:

1. Take all purpose flour, semolina, sugar, salt, and baking soda in a large bowl.

2. Add thick curd and knead well for 7- 10 mins or until dough is soft and springy.

3. Put in a bowl and covered  with a damp towel at least for 2-3 hrs or you can leave it overnight aswel.

4. Make round balls from the dough.

5. Take a ball, expand it by pressing with your hand and plce 1 or 1/2 spoon of stuffing in it & close it from all sides.

6. Gently press the stuffed ball as you expand it then put it on the board and with the help of rolling pin and flatten into a round or oval shape.

7. Roll it a bit thick,

8. Put the bhatura in a hot oil & fry till bhatura turns light golden brown.

9. Keep it on the plate covered with paper napkin.

10. Enjoy garma garam bhature with chole and pickled carrots.

TIPS:

1. We are putting rose petals to make our chole black.

2. You can also apply dry  flour to the stuffed ball and then flatten it.

3. you can add mashed potatoes stuffing aswel insted of paneer.