Chole Bhature / Poori Chole

 A unique dish from Punjab, India. This is known by various names Chole Bhature / Channa Masala / Poori Chole...

An all time favorite recipe... 

Ingredients

For Chole curry :

~ 1 big cup boiled Chickpeas / Channa

~ 1 cup finely chopped onion

~ 1 cup chopped tomato 

~ 1 tsp finely chopped ginger

~ 1 tsp finely chopped garlic

~ 1 cup of tea decotion 

~ 1–2 bay leaves

~ 4 cloves

~ Pinch of elachi powder / 2 elachi pods

~ 1 small piece of cardamom

~ 1 Star anise

~ 1 marathi mogga / kapok bud

~ 1 tbsp roasted besan powder

~ 1 tbsp kasuri methi

~ 2 tbsps fresh corriander

~ 4 long slit greeen chillies

~ Salt as per taste

~ Chilli powder as per taste

~ 1 tsp turmeric
~ half inch cinamom stick
~ 1/2 tsp nutmeg powder
~ 1 tsp garam masala
~ 1 tsp jerra powder
~ 1 tsp corriander powder 

For Bhature :

~ 1 cup sour curd

~ Salt

~ pinch of baking soda 

~ 1 1/4 cup Maida / All purpose Flour

~ little oil

Recipe 

1.  Soak the channa overnight. Boil the channa with little salt and dont make it a paste.

2. In a pan, heat a 1tbsp oil and add star anise, bay leaves, cloves, marathi mogga, cinanmom, cloves, nutmeg powder and elachi powder. 

3.Now add finely chopped ginger, garlic and slit chillies. 

4. Add finely chopped onions and let them turn brown. You can add little salt so that it fries fast. 

5. Now add the tomatoes and let them turn mushy and soft. 

6. After you see the gravy turned mushy, add boiled channa. 

7. To this add the tea decotion and let it mix properly. 

8.  Now add turmeric, salt, fried besan powder, salt, chilli powder, garam masala, jeera powder and corriander powder. 

9.  Add some water and let it cook for 10mins. Also add fresh corriander. 

10. Mash it partially with a hand masher. 

11. Dont mash completely. Adjust the salt and spices if needed. 

12.  For bhature, in a bow add all purpose flour / maid, salt, oil and baking soda and curd. Mix it properly and form the dough.

13. Apply some oil evenly in the dough and let it rest for 15mins.

14.  Fry them like pooris and enjoy with hot chole.

15. You can add sliced onions, squeeze some lemon and top with papad or dry samosa to turn this into a snack too. 

Tips

1. Bhature taste very yummy if the curd is very sour and left to be fermented for atleast 8hrs.

2. This whole can be done in a pressure cooker too. 

3. Tea bags can also be added instead of the decotion but should be removed before you serve. 

4. Nutmeg can be easily powdered using a normal hand grater.